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The dessert, Regional

Northern French sugar tart

Northern French sugar tart is a soft brioche topped with cream and caramelized brown sugar, for 6 people. It takes 40 minutes of active work, the dough is made the night before and finished the next morning, for an easy dessert at €0.90 per person. Success comes down to a slow overnight rise and deep finger dents that trap the caramel.

Northern French sugar tart, a soft brioche dough under a layer of brown sugar and cream that caramelizes, it's a treat you share warm.

Northern French sugar tart
For
6 people
Work
40 min
Total time
3 h 20
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€0.90
Calories per person
420 kcalcalculated by Kiloach, your weight coach

Under a thin crust of melted brown sugar, the dough stays soft and tender like a brioche, with cream seeping into the little dents pressed in by hand. The contrast between the crackly caramelized sugar and the soft crumb is what makes this simple Northern French dessert so good.

This tart works for a family lunch or a dinner with friends, any time of year, served warm at the end of the meal with coffee. It calls for planning ahead rather than any real skill, which makes it a great choice when you're hosting and don't want to be stuck in the kitchen at the last minute.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 20 min
  2. The same day 3 steps, 1 h 30
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

The night before, make the dough and let it rise in the fridge overnight, that's the step that takes the most patience. The next morning, spread the dough, let it rise for an hour, top it with cream and brown sugar, then bake. Just before guests arrive, let the tart cool on a wire rack, and serve it warm in squares with coffee for dessert.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Granulated sugaroften in the pantry 20 g
  • Brown sugaroften in the pantry 150 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Fresh baker's yeast 10 g
  • Warm milk 8 cl
  • Eggs 2
  • Butter 90 g
  • Heavy cream 10 cl

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the flour, crumbled yeast, sugar, salt, eggs, milk and 50 g of soft butter, knead for 10 minutes and refrigerate the dough overnight. 20 min

    A slow rise in the fridge gives the brioche more flavor.

The same dayDuring the day, whenever you get a moment.

  1. Spread the dough in a buttered pan and let it rise for an hour at room temperature. 1 h

    Cover with a clean kitchen towel so the dough doesn't dry out.

  2. Press your fingertips into the dough, spread the cream over it, then scatter with brown sugar and cubes of butter. 10 min

    Press firmly down to the bottom, the little dents fill up with sugar.

  3. Bake at 200°C for 20 minutes, until the sugar caramelizes. 20 min

    Watch closely, brown sugar goes from caramel to burnt fast.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Let the tart cool for a while on a wire rack.

    Warm, it's soft and melting, cold it firms up.

When it's time to serveThe final touches, right in front of your guests.

  1. Cut into squares and serve warm.

    Serve with coffee, that's the classic Northern French pairing.

Our tips to get it right

  • Don't skimp on the kneading, a well worked dough rises better and gives a more even crumb.
  • Butter the pan generously, the dough tends to stick as it bakes because of the melting sugar.
  • If your kitchen is cool, let the dough rise near a gentle heat source, like a turned off oven with the light on.

The variations

  • Swap part of the brown sugar for dark muscovado sugar, richer in flavor and closer to the traditional version.
  • For a quicker version, use store bought brioche dough and skip the kneading step.
  • Add a pinch of cinnamon to the brown sugar for a lightly spiced version that kids tend to love.

What to serve it with

  • A strong coffee, the classic Northern French pairing
  • A scoop of vanilla ice cream in summer
  • Hot chocolate for the kids

Storage

The tart keeps for 2 to 3 days in the fridge in a sealed container, though it's best the day it's made. Warm up the slices briefly in the oven or microwave before serving to bring back the softness. It doesn't freeze well, the caramelized sugar turns sticky once thawed.

Questions about this recipe

Can I make the dough without fresh yeast?

Yes, replace the 10 g of fresh yeast with about 3 g of active dry yeast, dissolved in the warm milk. The rising time stays the same.

Why do you press dents into the dough with your fingers?

Those little pockets hold the cream and sugar while baking, which is what creates the melting caramel pockets inside. Without this step, the topping stays on the surface and runs off the edges.

Can kids help make this tart?

Yes, it's a great recipe to make together, kids love pressing their fingers into the dough and scattering the brown sugar. Just keep them away from the oven during baking.

How do I know the tart is done?

The brown sugar should form a shiny, slightly crackled crust on top, without turning black. If it darkens too fast, lower the temperature a bit and watch the last few minutes closely.

Can a Northern French sugar tart be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the day before, 1 step, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Northern French sugar tart?

Allow 3 h 20 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a Northern French sugar tart?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Northern French sugar tart cost?

About €0.90 per person, that's €5.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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