Sugar tartlets

Illustration appellation
  • Beaujolais
Sugar tartlets


  • 2.5cl milk
  • 5g baker's yeast
  • 45g butter, cold
  • 125g flour
  • 15g + 25g caster sugar
  • Pinch of salt
  • 1 egg
  • A little double cream
  • 75g raspberries


  • Step 1Warm the milk and add the crumbled yeast. Cut the butter in little cubes and set aside in the fridge so it stays nice and cold.
  • Step 2In a mixer bowl, tip in the flour, the milk and yeast mixture, 15g sugar, the pinch of salt and the egg.
  • Step 3Knead until the dough forms a ball that doesn’t stick to the bowl, then add the cold butter gradually while continuing to knead until the dough is slightly bouncy.
  • Step 4Cover the dough with a damp cloth and leave somewhere warm to rise for about 1hr, to double in size.
  • Step 5When the dough has puffed up nicely, knock the air out of it, then roll it out so that it is about 5mm thick, and cut out rounds with a pastry cutter (or keep it whole for a bigger tart to share).
  • Step 6Arrange the tartlets on a baking sheet lined with parchment paper and leave to rise for about 30 mins.
  • Step 7Preheat oven to 200°C.
  • Step 8Press on the dough with your finger to make bumps. Spread a teaspoonful of double cream on each tartlet, top with the raspberries and sprinkle with the remaining caster sugar.
  • Step 9Bake for 5 mins then turn temperature down to 150°C and bake for another 10 mins. Serve warm.

Food and wine pairings
to taste

Bundt cake with cherry icing
Veggie couscous
Bresse chicken with morel mushrooms