BAKING

Tarte au Sucre: Sugar Brioche Cake From Northern France

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Read Time:31 Minute, 13 Second

A lovely specialty from the north of France, light, fluffy brioche cake, topped with caramelized sugar.

France has 26 regions (like states), and each has its very own gastronomy specialties and traditions. I’m quite sure those of you who have visited the country have had the opportunity to taste some of them in local boulangeries and restaurants. Today, I’d like to share with you a recipe from the North region, known for its “rich” and saucy food, waffles and “tarte au sucre”.

This cake is very different from the one you can find in Canada for instance, which is extremely sweet and served with maple syrup. This is more like a light, buttery brioche, topped with caramelized sugar, which makes it excellent for tea time.

Step by Step Guide to Making Tarte au Sucre – Sugar Brioche Cake

  1. Prepare Yeast Mixture:

    • Heat milk in the microwave for 20 seconds. It should be warm, not hot.
    • Dissolve 1 tbsp of sugar and the yeast in the warm milk. Whisk until smooth and let it sit for 5-10 minutes until frothy.

  2. Mixing the Dough:

    • In a large bowl, combine flour, remaining sugar, and salt.
    • Add in softened butter or shortening, the egg, and the yeast mixture.
    • Mix with a spatula until a sticky dough forms.

  3. First Rise:

    • Shape the dough into a ball, dust with a little flour.
    • Cover with a damp cloth and let it rise at room temperature for 1.5 hours, until doubled in size.

  4. Pan Preparation:

    • Lightly grease a 10-inch tart pan with cooking spray or butter.

  5. Forming the Brioche:

    • On a floured surface, roll out the dough to fit the tart pan.
    • Transfer the dough to the pan, pressing it gently to fit the bottom and sides.
    • Cover and let rise for another 45 minutes.

  6. Preheat Oven:

    • Preheat the oven to 350°F (175°C).

  7. Prepare Brioche for Baking:

    • Gently prick the dough all over with a fork.

  8. Prepare Topping:

    • In a bowl, whisk together the eggs and heavy cream.

  9. Assembling:

    • Evenly spread brown sugar over the surface of the risen dough.
    • Pour the egg and cream mixture over the sugar.
    • Dot the top evenly with pieces of butter.

  10. Baking:

    • Bake in the preheated oven for 25 to 30 minutes, or until golden brown and set.
    • Let cool slightly before serving, enjoy warm for the best flavor!

Recipe Notes:

  • Ensure milk is warm to touch but not hot to activate the yeast without killing it.
  • The dough should be sticky; avoid adding too much flour when shaping.
  • Allow the brioche to cool for a few minutes after baking for easier slicing.

Print

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French Sugar Brioche CakeFrench Sugar Brioche Cake

Tarte au Sucre: Sugar Brioche Cake From Northern France

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews


  • Author:     Herve Palmieri

  • Total Time: 2 hours 50 minutes

  • Yield: 8–10 slices 1x

Print Recipe

Description

A lovely specialty from the north of France, light, fluffy brioche cake, topped with caramelized sugar.

Ingredients


Units


Scale

For the Brioche Dough:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) dry yeast
  • 1 large egg
  • 1/3 cup (67g) granulated sugar
  • 1/4 cup (55g) unsalted butter, softened
  • 1/3 cup (80ml) warm milk

Topping:

  • 1/2 cup (100g) brown sugar (cassonade preferred)
  • 2 large eggs
  • 1/4 stick (28g) unsalted butter, cut into small pieces
  • 1/4 cup (60ml) heavy cream



Instructions

Step by Step Guide:

  1. Prepare Yeast Mixture:
    • Heat milk in the microwave for 20 seconds. It should be warm, not hot.
    • Dissolve 1 tbsp of sugar and the yeast in the warm milk. Whisk until smooth and let it sit for 5-10 minutes until frothy.
  2. Mixing the Dough:
    • In a large bowl, combine flour, remaining sugar, and salt.
    • Add in softened butter or shortening, the egg, and the yeast mixture.
    • Mix with a spatula until a sticky dough forms.
  3. First Rise:
    • Shape the dough into a ball, dust with a little flour.
    • Cover with a damp cloth and let it rise at room temperature for 1.5 hours, until doubled in size.
  4. Pan Preparation:
    • Lightly grease a 10-inch tart pan with cooking spray or butter.
  5. Forming the Brioche:
    • On a floured surface, roll out the dough to fit the tart pan.
    • Transfer the dough to the pan, pressing it gently to fit the bottom and sides.
    • Cover and let rise for another 45 minutes.
  6. Preheat Oven:
    • Preheat the oven to 350°F (175°C).
  7. Prepare Brioche for Baking:
    • Gently prick the dough all over with a fork.
  8. Prepare Topping:
    • In a bowl, whisk together the eggs and heavy cream.
  9. Assembling:
    • Evenly spread brown sugar over the surface of the risen dough.
    • Pour the egg and cream mixture over the sugar.
    • Dot the top evenly with pieces of butter.
  10. Baking:
    • Bake in the preheated oven for 25 to 30 minutes, or until golden brown and set.
    • Let cool slightly before serving, enjoy warm for the best flavor!

Notes

  • Ensure milk is warm to touch but not hot to activate the yeast without killing it.
  • The dough should be sticky; avoid adding too much flour when shaping.
  • Allow the brioche to cool for a few minutes after baking for easier slicing.
  • Prep Time: 140 mins
  • Cook Time: 30 mins
  • Category: Bread
  • Method: Baking
  • Cuisine: French

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