Brioche Tart¶
 Serves |  Total Time |
|---|---|
| 8 to 10 | 12.21 hours |
Ingredients¶
1 pkg (2 ¼ tsp) active dry yeast
0.33 cup (33 g) warm whole milk (100 to 110 degrees)- 1 Tbsp (10 g) sugar
0.75 cup (90 g) all-purpose flour
2 large eggs- 2 cups (240 g) all-purpose flour
- 0.5 cup (78 g) sugar
0.25 tsp (1 g) ground mace- 1 tsp salt
- 2 large eggs
1 cup (226 g) (2 sticks) unsalted butter- 0.5 cup (60 g) all-purpose flour
- 0.5 recipe brioche dough
- 1 cup (227 g) crème fraîche (or sour cream)
- 1 large egg
- 0.5 cup (78 g) sugar
- 1 large egg white
- some crystal sugar
- some sugar
- 2 vanilla beans
0.33 cup (75 g) water
some dry white wine- 4 large egg yolks
- 1 cup (227 g) heavy cream
- some dried fruits (raisins, prunes, apricots, peaches)
- some firm fresh fruits (apricots, peaches, nectarines, plums)
some toasted chopped almonds- some confectioner's sugar
Cookware¶
stand mixer
wooden spoon- paddle attachment
- plastic wrap
- dough hook
baking sheet
parchment paper
10-inch flan ring
cooling rack- heavy saucepan
pastry brush- strainer
heatproof measuring cup
saucepan of boiling water
Instructions¶
Step 1¶
Step 2¶
Combine 
active dry yeast (7 g), warm whole milk (100 to 110 degrees) (76 g), and sugar (12 g) in the bowl of a stand mixer. Let stand 5 minutes for the yeast to soften. Stir in 
all-purpose flour (90 g) with a wooden spoon to make a firm, sticky lump of dough.
Step 3¶
Add large eggs (at room temperature) to the bowl and beat them in with the paddle attachment on medium speed until the batter is smooth.
Step 4¶
Scrape the bowl and beater, and sprinkle all-purpose flour (240 g) over the batter. Do not mix the flour in. Cover the bowl tightly with plastic wrap and set it aside at room temperature for about 3 hours, until the yeast mixture bubbles up and almost completely engulfs the flour.
Step 5¶
Step 6¶
Add sugar (99 g), 
ground mace, salt (6 g), and large eggs (at room temperature) to the sponge.
Step 7¶
Beat with the paddle attachment on low speed for about 1 minute just to combine all the ingredients. Increase the speed to medium and beat for 1.5 minutes.
Step 8¶
Add 
unsalted butter (227 g) (cut into 10 pieces, very soft) one piece at a time, beating on low speed until each piece is incorporated. Scrape the bowl and beater, then beat for 2 minutes more on medium speed.
Step 9¶
Attach the dough hook. Add all-purpose flour (60 g) and knead it in thoroughly on low speed. Then knead on medium speed for 2 to 3 minutes. Sprinkle the top of the dough with 2 to 3 tablespoons flour. Cover the bowl tightly with plastic wrap.
Step 10¶
Let rise at room temperature until tripled in volume, 5 to 6 hours.
Step 11¶
Refrigerate the risen dough (don't deflate) for 1 to 2 hours.
Step 12¶
Place the dough onto a lightly floured work surface. Gently pat the dough into a rectangle measuring about 8 by 12 inches. Fold the dough in thirds, like a business letter, enclose it tightly in plastic wrap, and refrigerate it overnight.
Step 13¶
Step 14¶
Center rack in oven and preheat to 275°F. Line a baking sheet with parchment paper and butter a 10-inch flan ring.
Step 15¶
Work half of the chilled brioche dough into a ball, flatten to a 5-disk, and on a floured surface roll into 12-inch circle. Center flan ring on dough and press to make a crimping guide. Place ring on lined baking sheet. Crimp edge by pinching dough between fingers, twisting slightly to make a diagonal crimp. Let dough fall about ¼ inch inside guideline. Lift dough up and into the ring. Working around the edge, firmly press down the base of the dough while lifting the edge. Let rise, uncovered until doubled.
Step 16¶
Whisk 
crème fraîche (or sour cream) (227 g) and large egg together. Press fingertips deeply into dough on bottom of pan to make dimples. Spread crème fraîche mixture over bottom of tart. Sprinkle sugar (99 g) over crème fraîche. Brush edge of tart with large egg white (beaten) and sprinkle with crystal sugar.
Step 17¶
Bake 40 minutes, until crust is golden and custard is almost set. Transfer to a cooling rack.
Step 18¶
Step 19¶
To make caramel syrup, put sugar (297 g) in a heavy saucepan. Split 
vanilla beans, scrape seeds into pan, and add pods. Pour in water (76 g) to cover, and bring to a boil. Wash down sides of pan with a pastry brush dipped in cold water. As soon as the sugar is a deep gold, immediately remove pan from heat and add dry white wine (511 g). Return pan to heat and bring syrup to a boil.
Step 20¶
Pour 1 ½ cups syrup through a strainer into a heatproof measuring cup. (Reserve remaining syrup for fruit garnish.)
Step 21¶
Put large egg yolks into a mixer bowl and, whisking constantly, drizzle in hot syrup. Put bowl over a saucepan of boiling water and whisk constantly for 5 minutes. Attach the bowl to the mixer and whip on medium-low for 15 minutes, until cool, pale, and tripled in volume. Fold in heavy cream (227 g) (whipped to soft peaks).
Step 22¶
Step 23¶
Dice dried fruits (raisins, prunes, apricots, peaches) and soak in hot water for several minutes, drain, and pat dry; or slice firm fresh fruits (apricots, peaches, nectarines, plums).
Step 24¶
Bring reserved caramel-wine syrup to a boil. Add fruit. Swirl pan and stir until fruit is softened.
Step 25¶
To serve, place a slice of tart on each plate. Spoon on some sauce and caramel-poached fruit, and decorate with toasted chopped almonds and a dusting of confectioner's sugar.
Source