17K likes, 111 comments - chefjacquypfeiffer on April 30, 2024: "Nostalgia Time: Rediscovering My First Recipe Book from 1976 In those yellowed pages, I rediscovered a recipe called Pâte Levée, a yeast-raised dough that holds a special place in my heart. This delicate dough contains just the perfect balance of butter and eggs, making it a lighter alternative to the beloved brioche. So, I decided to take a leap into the past and create an old French classic that pairs perfectly with Pâte Levée - the mouthwatering Tarte au Sucre, also known as Sugar Tart! Here’s how this deceptively simple, yet absolutely divine dessert comes to life: Roll out a disk of Pâte Levée, large enough to fit a 9” galette. Allow it to rise and then egg wash the top. Sprinkle the surface with turbinado sugar. Using your fingertips, dimple the surface of the dough. Fill each dimple with small cubes of butter and a small spoonful of crème fraiche. Now you know why there is less butter in the dough :). Bake to perfection at 350°F for 20 minutes. The end result? A slice of heaven that even the French would describe as “c’est une tuerie!” Enjoy and remember, sometimes the simplest things can bring the greatest delight!".