Imagine a dessert that combines the rich traditions of Swiss baking with a heavenly blend of soft, pillowy dough and luscious fruit preserves. The Vully Yeast Tart is not just a recipe; it's a culinary journey that transforms simple ingredients into a mouthwatering masterpiece that will transport you straight to the picturesque Swiss countryside. Whether you're a baking enthusiast or a curious foodie, this recipe promises to elevate your dessert game and impress everyone at your table.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: Swiss
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 packet active dry yeast
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1/2 cup milk
- 2 eggs
- Filling: 2 cups fruit preserves
Instructions
- In a small bowl, dissolve the active dry yeast in warm milk (around 110°F/43°C). Let it sit for 5-10 minutes until it becomes frothy and activated.
- In a large mixing bowl, combine the all-purpose flour and sugar. Create a well in the center of the dry ingredients.
- Add the softened butter, activated yeast mixture, and eggs to the flour mixture. Mix thoroughly using a wooden spoon or electric mixer until a smooth, soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes elastic and slightly springy.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 45-60 minutes or until doubled in size.
- Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan or baking dish with butter.
- Punch down the risen dough and roll it out on a floured surface to fit your tart pan. Press the dough into the pan, creating an even layer on the bottom and sides.
- Spread the fruit preserves evenly across the dough, leaving a small border around the edges.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let cool for 15-20 minutes before slicing. Serve warm or at room temperature.
Tips
- Yeast Temperature Matters: Ensure your milk is precisely warm (110°F/43°C) to activate the yeast without killing it. Use a kitchen thermometer for accuracy.
- Kneading Technique: When kneading the dough, use the heel of your hand and apply consistent pressure to develop gluten and create a smooth, elastic texture.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside a turned-off oven with the light on to help the dough rise perfectly.
- Fruit Preserve Selection: Use high-quality, thick fruit preserves for the best flavor and consistency. Traditional options like apricot or plum work wonderfully.
- Crust Perfection: For a golden, glossy finish, you can brush the exposed dough edges with an egg wash before baking.
- Cooling is Crucial: Allow the tart to cool slightly before slicing to let the filling set and prevent burning your mouth.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 6g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 65mg
