The secret recipe for Amiens sugar tart: you'll be surprised!

Considered a typical Picardy delicacy, the Amiens sugar tart melts the palates of gourmets young and old. Its crispy crust and creamy white sugar and cream filling are the secrets behind this must-try Amiens pastry. If you want to surprise your other half over a romantic weekend, discover our secret recipe for Amiens sugar tart.

The origins of the Amiens sugar tart

Before going on to prepare this irresistible dessert, it's worth taking a look at the history of this local speciality. Originating in the north of France, sugar tarts are thought to have originated among working-class families in Amiens in the 19th century. Its success was not limited to the confines of Picardy, as it was adopted throughout France thanks to its exquisite taste and simple, inexpensive ingredients.

Even today, many bakers and Amiens patissiers who offer their own version of this delicacy with a hint of nutmeg. Over the years, various variations have been devised, but all remain faithful to the traditional Amiens recipe, which simply combines white sugar, flour and double cream.

Ingredients needed to make the Amiens sugar tart

To help you prepare this tasty dessert, we've put together all the ingredients you'll need:

• 200 g flour (type 55 or 65)
• 50 g semi-salted butter
• 10 cl warm water
• 1 pinch of salt
• 20 g fresh baker's yeast
• 120 g caster sugar
• 60 g brown sugar
• 150 g double cream (minimum 30 % fat)
• 1 teaspoon liquid vanilla extract
• 2 eggs (medium size)
• A pinch of grated nutmeg

Steps for preparing the tart pastry

Follow these steps carefully to make a delicious local pastry:

1. Pour the flour and a pinch of salt into a bowl. Then dig a well and add the butter, which has been cut into small pieces. Using your fingers, crumble the butter with the flour until you have a sandy mixture.
2. Crumble the yeast into the 10cl warm water and stir well to dissolve completely. Pour this liquid mixture into the bowl containing the flour and butter and knead by hand or in a food processor for 5 minutes to obtain a smooth, supple dough.
3. Form the dough into a ball, then cover the bowl with a clean cloth and leave to rest in a warm place for about 1 hour, until the dough has doubled in size.

Steps for preparing the sweet filling

While the dough is resting, you can start preparing the filling:

1. Mix the crème fraîche épaisse, caster sugar, brown sugar and vanilla extract. in a medium bowl. Whisk vigorously with a whisk or fork until creamy and smooth.
2. Next, add the eggs one at a time, continuing to whisk until well incorporated. Finally, lightly grate a pinch of nutmeg into the mixture.

Steps for assembling and baking the tart

Now it's time to assemble the ingredients for your wonderful pastry:

1. Preheat your oven to 180°C (gas mark 6) and lightly butter a 24 cm diameter tart tin.
2. Deaerate the rested dough by gently flattening it with the palm of your hand. Roll out with a rolling pin on a floured work surface until it is about ½ cm thick.
3. Carefully place the rolled-out pastry into the prepared tin, making sure the edges stick to the sides of the tin. Using a fork, prick the surface of the pastry regularly to prevent air bubbles forming.
4. Pour the sweet filling generously over the pastry, taking care to spread the cream evenly.
5. Place the tart in the middle of the pre-heated oven and bake for approximately 25 minutes. The tart should be lightly browned around the edges and the filling should be set but still soft and creamy to the touch.
6. Leave the tart to cool before carefully turning it out of the mould and serve warm or cold, as you prefer. Don't hesitate to accompany it with a custard, a scoop of vanilla ice cream or a red fruit coulis for those with a sweet tooth.

Now all you have to do is share this sweet and comforting Amiens sugar tart with your loved one. Bon appétit!

• About
• Latest Posts

Marc Dupont

Marc is the ultimate adventurer. A former survival instructor, he has a penchant for wild destinations and extreme challenges. From skydiving in New Zealand to solo trekking in Patagonia, Marc shares his tips for having unforgettable adventures while staying safe.

Latest posts by Marc Dupont (see all)

• Travel: 3 new rules designed to scare tourists away from Spain - May 2, 2024
• "One year's free rail travel": don't be fooled by this hot new scam - April 30, 2024
• Is your plane a Boeing or an Airbus? How can you tell? - April 27, 2024