For ➊ tart200 g flour
1 egg yolk
1 pinch of salt
1 tbs sugar
15 g yeast
10 cl milk
30 g butter, all at room temperature
Mix all ingredients into a large ball. Cover, and let the yeast do its work for 20-30 m at room temperature.
Roll out and line a buttered pan with the dough. Prick some holes with a fork. Leave to work for 10 m before adding filling.
A light dough using yeast to leaven the pastry for a lighter crust. It is used in the North of France for pies.
Use f.i. in Belgian rice tart.
