Yeast tart from vully (fribourg)

Yield: 1 Tart

Ingredients:

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

Instructions:

The units: 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 prove 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.