Tarte Au Sucre/Belgian Brown Sugar Pie

• 2 1/2 cups cane/brown sugar
• 1 2/3 cups Flour
• 3 1/2 tablespoons butter
• 1 1/2 tablespoons caster sugar
• 1 tablespoon active dry yeast
• 3 eggs
• 100 milliliters creme fraiche
• 100 milliliters lukewarm milk

1. Heat the milk slightly and pour in the yeast
2. In a bowl, combine the flour and the salt. Dig a well in the middle
3. In a bowl, beat an egg with the caster sugar then add the milk. Gradually, pour this mixture into the well and incorporate slowly.
4. Melt the butter and add to mixture
5. Knead the dough, form a ball and set aside for 30 minute at room temperature to let it rise.
6. Roll out the dough on a floured surface. Butter a pie pan and line the pie pan with the dough. Prick the dough with a fork
7. Sprinkle the dough with the brown sugar.
8. In a bowl, beat two eggs with the cream and pour onto the dough. Place little daps of butter onto the surface
9. Bake for 20-25 minutes on 375F

canebrown sugar, flour, butter, caster sugar, active dry yeast, eggs, crueme fraueeche, milliliters

Taken from food52.com/recipes/20419-tarte-au-sucre-belgian-brown-sugar-pie (may not work)