Normally, tarts are complicated. Not the ultimate math, but the base often has to be baked separately, pressed down with a weight of beans or coins, then cooled, a long time to prepare the filling, baked again, cooled again, and so on. You won't find anything like that in this recipe.The dough itself is very simple, with no eggs, extra yolks, or anything else.The filling is the simplest thing you can think of: sour cream and sugar. All you have to do is mix and stir it.And the dough base is baked at the same time as the filling.
45gbutter(soft, get it out of the fridge 30 minutes beforehand)
30-60gmilk
360gsour cream (30% fat content is preferable, but not less than 20%)
1tsp.cinnamon
pinchsalt
Instructions
Mix the flour with the salt, 1 tsp. sugar and baking powder. Stir with a whisk.
Add the butter and knead it into the dry mixture until it becomes crumbly. Pour in half of the milk and gather the mixture into a ball. If it looks dry, add a little more or all of the remaining milk. Place in refrigerator for 30 minutes.
Take the dough out of the refrigerator and roll out on a floured surface to about 0,5 cm (1/4 inch) thick
Transfer the dough to a 22 cm (10 inch) diameter tart mold. Use your fingers to press the bottom and sides of the dough into the mold. Trim off any excess. Refrigerate for 15 to 30 minutes.
Preheat oven to 230 °C / 450 °F.
Mix the remaining sugar with the sour cream, add a pinch of flour and stir.
Take the dough out of the refrigerator and pierce the bottom all around with a fork. Place the sour cream filling in the mold and sprinkle with cinnamon.
Bake until golden brown on a base, 10-15 minutes. Allow to cool to room temperature before serving.