Jacques Reymond: Sugar tart

AT A GLANCE

  • Serves 10 people

  • 15 gm fresh yeast or 7gm dried yeast
  • 350 gm plain flour, sifted
  • 2 eggs
  • 30 gm caster sugar
  • 1 lemon, finely grated rind only
  • 200 gm unsalted butter, softened
  • To serve: pure icing sugar and blueberries (optional)
  •  
  • Sugar topping
  • 150 gm cold unsalted butter, thinly sliced
  • 50 gm caster sugar
01   Preheat oven to 210C. Combine yeast with 50ml lukewarm water and stand until foamy. Place flour in the bowl of an electric mixer fitted with a dough hook. Make a well in the centre, add eggs, sugar, lemon rind and a pinch of salt to well. Add butter a little at a time, mixing until combined, then add yeast mixture and mix until a ball forms (10-15 minutes). Dough shouldn't be sticky, so add a little more flour if necessary, then stand, covered, in a warm place until doubled in size (1 hour).
02   Roll dough on a lightly floured surface to a 28cm-diameter circle and place on a baking-paper-lined oven tray. Fold over edges, pleating as you go, to form a 2cm border.
03   For sugar topping, scatter butter slices in an even layer within pastry border, scatter over sugar in an even layer, bake until puffed and golden (15-20 minutes). Serve warm or at room temperature, dusted with icing sugar, scattered with blueberries.

Recipe:

JACQUES REYMOND

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

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