Tarte au sucre

Ingredients:
200g flour
15g cake yeast (2 1/4 tsp dry yeast)
50g butter
20g baker's sugar
3 eggs
1dl milk (room temp)
250g brown sugar (or beet sugar)
10cl crème fraîche (or 5cl sour cream and 5cl heavy whipping cream)

Let the yeast bloom in the milk.
Sift the flour into a bowl.
Add the yeast mixture, one egg (beaten) and the baker's sugar.
Melt the butter and add it a little at a time.
Knead the dough and let it rise for 30 minutes.
Flour the workspace and roll the dough to fit a 9 inch tarte pan.
Grease the pan.  Place the dough in the pan and press to top edge.
Pierce the crust.
Lightly beat the two remaining eggs with the crème fraîche.
Sprinkle the brown sugar over the crust and pour the crème fraîche mixture over the top.
Preheat the oven to 375oF.
Bake for 20 to 25 minutes.

Original Recipe in French