This delish brioche crusted fruit tart is inspired by a Nancy Silverton recipe that was so beloved by Julia Child that it made her cry when it was made on her 90s TV showBaking with Julia. Upon tasting, Child shed a tear and declared it the best dessert she had ever tried. This recipe is from Edd Kimber's book ONE TIN BAKES.
Edd Kimber's version in his book ONE TIN BAKES, a brioche tart topped with a crème fraîche custard and a scattering of fruit, is in the same spirit as the original but simplified slightly, baking the fruit right on the custard layer.
The brioche dough needs to chill overnight, so start this recipe the day before you want to bake it.
You need minimal equipment and skill to whip up something fruity, chocolatey, spiced or nutty - One Tin Bakes is full of versatile and achievable recipes that celebrate the flavors of both traditional and modern bakes from around the world, each with a special Edd Kimber twist.
265g (9½oz/2⅛ cups) plain (all-purpose) flour, plus extra for dusting
25g (1oz/⅛ cup) caster (superfine) sugar
¾ teaspoon fine sea salt
5g (⅛oz/1½ teaspoons) fast-action dried yeast
60ml (2¼fl oz/¼ cup) whole milk
2 large eggs
100g (3½fl oz/7 tablespoons) unsalted butter, at room temperature, diced, plus extra for greasing
FOR THE TOPPING:
180ml (6¼fl oz/¾ cup) crème fraîche
1 large egg
65g (2½oz/⅓ cup) caster (superfine) sugar
1 teaspoon vanilla bean paste
2 nectarines, halved, stones removed and cut into slices
300g (10½oz) mixed fresh blackberries and raspberries
1 large egg yolk, beaten, for glazing
pearl sugar, for sprinkling
- For the brioche dough, place the flour, sugar, salt and yeast into the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Pour in the milk and eggs and mix together to form a shaggy dough, then on low-medium speed, knead for 10–15 minutes until smooth and elastic. With the mixer still running, add the butter, a piece or two at a time, working it into the dough, then knead for a further 10–15 minutes until smooth and elastic and pulling away from the sides of the bowl.
- To make life simpler, we’re going to refrigerate the dough overnight to make it easier to handle and roll out. Tip the dough into a large, lightly greased bowl, cover with clingfilm and refrigerate overnight (at least 8 hours) or for up to 2 days.
- Lightly grease the baking tin and line the base with a piece of parchment paper.
- When you are ready to make the tart, roll out the chilled dough on a lightly floured work surface into a 25 x 35cm (10 x 14in) rectangle. Gently drape the dough into the prepared baking tin with the excess going up the sides, almost like you are lining a tart tin with pastry. Cover with clingfilm and set aside in a warm place for about 1 hour, or until almost doubled in size.
- Preheat the oven to 190°C (375°F), Gas Mark 5.
- For the topping, whisk together the crème fraîche, egg, sugar and vanilla in a measuring jug until smooth. Uncover the brioche and use your fingertips to dimple the centre of the dough, like you’re making focaccia. Pour in the custard mixture, then scatter over the fruit. Brush the brioche border with the beaten egg yolk and sprinkle with pearl sugar.
- Bake for 20–25 minutes, or until the custard is set around the edges and just a little wobbly in the middle and the brioche border is golden.
- Leave the tart to cool completely in the tin, then cut into portions and serve. Store covered for 1–2 days.
If you can’t find pearl sugar (or sugar nibs), you can use sanding sugar, demerara sugar, or even flaked almonds.
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