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Recipe Summary
Yield: Makes one 10-inch tart
Ingredients
Ingredient Checklist
Grated zest of 1/2 lemon
1 pound Basic Bread Dough
1/2 cup creme fraiche or sour cream
1/2 cup sugar
Gallery
Recipe Summary
Yield: Makes one 10-inch tart
Gallery
Recipe Summary
Yield: Makes one 10-inch tart
Recipe Summary
Yield: Makes one 10-inch tart
Yield: Makes one 10-inch tart
Makes one 10-inch tart
Ingredients
Ingredients
- Grated zest of 1/2 lemon
- 1 pound Basic Bread Dough
- 1/2 cup creme fraiche or sour cream
- 1/2 cup sugar
Directions
Preheat oven to 450 degrees. Knead the lemon zest into the bread dough. Roll out the dough to about 10 inches, and carefully transfer the dough to a baking sheet.
Spread the creme fraiche 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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Patricia’s Cream and Sugar Bread Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Patricia’s Cream and Sugar Bread Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
