CRÈME FRAÎCHE BRIOCHE FRUIT TART

This is inspired by a Nancy Silverton recipe that was so loved by the American TV cook Julia Child, it made her cry on TV. The dough must be chilled overnight, so start the recipe the day before you bake.

Serves 8-10

For the brioche dough l 265g (9½oz) plain flour, plus extra for

dusting l 25g (1oz) caster sugar l ¾tsp fine sea salt l 1½tsp fast-action dried yeast l 60ml (2¼fl oz) whole milk l 2 large eggs l 100g (3½oz) unsalted butter, at room temperature, diced, plus extra for greasing For the topping l 180ml (6¼fl oz) crème fraîche l 1 large egg l 65g (2½oz) caster sugar l 1tsp vanilla bean paste l 2 nectarines, halved, stoned and cut into

slices l 300g (10½oz) fresh blackberries and

raspberries l 1 large egg yolk, beaten, for glazing l Pearl sugar nibs, available online,

(optional)

For the brioche dough, put the flour, sugar, salt and yeast in the bowl of an electric stand mixer with a dough hook attachment and mix briefly. Pour in the milk and eggs, and mix together to form a shaggy dough. On a lowmedium speed, knead for 10-15 minutes, until smooth. With the mixer still running, add the butter, a piece at a time, working it into the dough. Knead for a further 10-15 minutes, until the dough is elastic and pulling away from the sides of the bowl. Tip into a lightly greased bowl, cover with clingfilm and refrigerate for at least 8 hours or overnight.

Lightly grease a 23cm x 33cm baking tin and line the base with parchment. Roll out the

dough on a lightly floured work surface into a 25cm x 35cm rectangle. Drape the dough into the baking tin with the excess going up the sides, almost like you are lining a tart tin with pastry. Cover with cling film and set aside in a warm place for about 1 hour, or until almost doubled in size. Preheat the oven to 190°C/fan 170°C/gas 5.

For the topping, whisk 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. Pour the custard in, then scatter with the fruit. Brush the border with egg yolk and sprinkle with pearl sugar, if using.

Bake for 20-25 minutes, until the custard layer is set but a little wobbly in the middle and the border is golden. Leave to cool in the tin, then slice to serve. It will keep, covered, for 1-2 days.