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
Cod Burger with courgettes and herb aioli
Dutch baby pancakes with mushrooms