northern sugar pie

northern sugar pie

northern sugar pie

Ingredients northern sugar pie
Number of persons
-
6
+

300 g flour

200 g soft butter

1 pinch of salt

2 eggs

10 g baker's yeast

30 g caster sugar

150 g brown sugar

10 cl milk

10 cl liquid cream




Preparation northern sugar pie
Total Time: 50 min
Preparation time: 20 min
Cooking time: 30 min
Dissolve the baker's yeast with a little warm water (or milk) in a bowl, and let stand for a few minutes.
In a bowl, make a fountain with the flour, add the caster sugar, a pinch of salt and 150 g of soft butter in small pieces.
Dissolve a whole egg with the yeast and add to the preparation. Knead (by hand or in a food processor) until the dough is homogeneous and no longer sticks to the bowl.
Make a ball and leave to rest for at least 2 hours at room temperature.
Preheat the oven to 210°C (gas mark 7).
Flour the worktop, mark the ball of dough for a few moments, then roll it out roughly (about 5mm thick) to the size of the tart dish.
Place the dough in the pie tin (heavily buttered or covered with baking paper), moulding well the wavy edges; then press with your fingers on the bottom to make evenly distributed holes in the dough.
Cover with the brown sugar (about 1 cm), then moisten with the beaten egg-milk-cream mixture and finish with a few knobs of butter on top.
Bake for about 30 min, watching that the dough does not burn.
To be eaten lukewarm, on Sunday afternoons in winter, with "eune goutt' ed jus"!