The brioche tart dough is wetter than a brioche dough and a little trickier to roll out, but it works very well with juicy fruits like cherries. When the dough rises in the oven, it will absorb the juice released by the cherries during baking.
- Yield: 12 Servings (28 cm tart)
- Preparation Time: 40 Minutes
For the brioche tart dough
- 10 g fresh yeast
- 45 ml milk, at room temperature
- 220 g white bread flour (T55)
- 4 g salt
- 30 g caster sugar
- 3 small eggs
- 80 g soft butter, diced
For the garnish
- 100 g demerara sugar
- ½ teaspoon ground cinnamon
- 600 g stoned black cherries
- Vanilla or cinnamon ice cream
How to Make It
- Make the brioche tart dough. Prove for 2-3 hours at room temperature, then put in the fridge for 1½ hours. Or rest overnight in the fridge.
- Mix the demerara sugar with the ground cinnamon.
- Turn the dough out on to a floured work surface. The brioche tart is always a little bit sticky. It needs to be rolled out straight from the fridge with more flour than used for a classic pastry. Remove the excess flour with a brush or your fingertips and line the tart tin. Cut away the excess dough with a knife.
- Sprinkle a third of the cinnamon sugar on the pastry base, garnish with the stoned black cherries and sprinkle another third of cinnamon sugar over the fruit.
- Bake for 25 minutes at 180°C/350°F/Gas Mark 4, then cover the tart with foil and continue to bake for another 20–25 minutes until.the pastry base is evenly golden brown. Remove the foil and cool in the mould.
- Sprinkle with the last third of cinnamon sugar and serve with vanilla or cinnamon ice cream.