This tart is delicious, and one of those desserts with a number of steps, although the result is not necessarily formal looking. The components are:
- Brioche dough baked into a tart "crust" shape
- White "secret sauce"
- Fruit poached in carmelized sugar syrup
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All this butter will be beaten into the dough! |
This was a multi-day process - prepare brioche dough starter (yeast, milk, flour), let that rise, and then add in more flour, and mix up the dough, beating in lots of butter. A power mixer is essential for this - the dough gets beaten for 15 minutes even before the butter is added, and then about 7 minutes to get the butter blended in. The dough separates as you add the butter, but then magically comes back together.
This dough rises for a couple of hours, and then you put it into the fridge overnight to continue rising.
The next day, half of this recipe of dough is made into a tart shape, which you then place inside a 10" ring (I used a springform pan, without the bottom panel). The crust is allowed to rise for 45 minutes or so.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZaM2plhBxdT0wq-vs0CBpODIn7yI-8nMxpp5aODltyG1FSz8pDevwPy03Ddn2ErsoRNkx2FThFkq94AbJQcKHx5Lm94TQUihIkvJt_wtcCEF2iO83NqGiT4EE9wSonn5uKP2R5z-0ytXK/s320/IMG_0107.jpg)
I liked the opportunity to try something new - a bread dough used as a crust, and the syrup used for two purposes - poaching fruit and sweetening vanilla sauce. A lot of work, but we really enjoyed the result.
I used the second half of the brioche dough to make some loaves - one full size and one mini:
This was delicious, if involved. I really loved the sauce - although, it was my first time trying to make caramel on an electric cooktop and that was a bit of a disaster (fortunately, the marsala wine I used disguised the lack of caramel color).
ReplyDeleteI wish I could eat that plate of dessert in your first picture right now!
Your brioche tart was shaped beautifully. Over the top with the summer fruits!
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