Cream and Sugar Bread Tart
Residents of the Bourg-en-Bresse region of the French Alps bake this dessert in community ovens using their leftover bread dough.
- Yield: Makes one 10-inch tart
Source: Martha Stewart Living, November 1999
- Grated zest of 1/2 lemon
- 1 recipe Basic Bread Dough (recipe above)
- 1/2 cup crème fraîche or sour cream
- 1/2 cup sugar
Heat oven to 450°. Knead the lemon zest into1 pound of the bread dough. (Reserve remaining dough for another use.) Roll out the dough to about 10 inches diameter, and carefully transfer to a baking sheet.
Spread the crème fraîche evenly onto the bread dough right to the edge. Sprinkle with sugar.
Bake until the tart is puffed and golden brown, about 25 minutes. Remove from the oven, let sit for about 3 minutes (so the cream and sugar solidify and the tart is easier to cut), and serve.