Market Bakery · Sugar Tart
Tarte au Sucre
Photo: Arnaud 25 / Wikimedia Commons · Public domain
The topping is really just butter and raw brown sugar crystals pressed into the dough before baking — no custard, no fruit, nothing else.
A soft, brioche-based tart topped with a thick layer of brown sugar (vergeoise) and butter that melts into a sticky, caramelized glaze as it bakes. Sold whole or by the wedge at Hainaut's weekend markets.
Why it's made this way: Vergeoise, a soft brown beet sugar produced in Wallonia's sugar-beet country, gives the tart its distinctive deep caramel flavor and is a big part of why this simple bake became a regional signature rather than a generic sugar tart.
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Part of World of Street Food — 690 dishes from 118 countries.
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