Title: Yeast Tart From Vully (Fribourg)
Categories: Tart
Yield: 1 Tart

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

The units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz; 20 cm = 8 in

The story:

The idyllic region of Vully, which embraces the Lakes of Murten and Neuchatel is known principally for its wines. Whilst they are not categorised as wines of great vintage like those of Vaud, their sparkling character gives great pleasure to the "amateur". It is here that the geographical border passes between the Cantons of Fribourg and Vaud. Both Cantons contest the origin of this local speciality, the preparation of which was always a special occasion as not every day was a baking day !

The recipe:

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.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19

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