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Print this Recipe    Yeast Tart

Yeast Tart From Vully (Fribourg)

300 g flour
10 g fresh yeast
40 g butter, (1)
40 g butter, (2)
2 1/2 dl milk
5 g salt
40 g caster sugar
2 dl heavy Cream
100 g brown sugar pieces

100 g = 3 1/2 oz
1 dl = 3 1/2 fl oz
20 cm = 8 in

Make a soft paste with the warm milk, yeast, melted butter (1),
salt, sugar and flour. Leave to proof for 1 hour.

Line 2 tart tins (20 cm diameter) with the paste and prick with a
fork. Leave to prove until it has risen 2 cm. Sprinkle the butter
(2) in pieces over the paste, then cover with cream .

Top with the brown sugar. Bake at 200 oC for about 25 minutes.
Serve cold.

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