BRIOCHE FRUIT TARTS

Makes 30 tarts

brioche dough

• 440 grams high-fat European style butter

• 725 grams all-purpose flour • 150 grams granulated sugar • 9 eggs

• 75 milliliters whole milk

• 10 grams fine sea salt

• 5 grams instant yeast • Measure flour and sugar separately and chill for 30 minutes. Cut butter into ½-inch cubes.

• In a stand mixer fitted with a dough hook, combine the eggs and milk and mix on low. Add flour, salt and yeast and mix on low for 2 minutes. Stop and scrape down bowl before increasing speed to high and mix for another 2 minutes. While mixer still on high, incorporate the sugar gradually, taking at least 5 to 7 minutes. • Add all the butter and mix for 10 minutes on high. The dough will be done when it forms a mass around the hook and is glossy and smooth without being sticky. • Coat a large bowl with cooking spray and let dough rise in it for 30 minutes. Fold the dough a few times before letting it rise for another 30 minutes. Once done, refrigerate for 12 hours.

egg wash

• 1 egg

• 1 egg yolk

• 5 milliliters whole milk • pinch of fine sea salt • 240 grams pastry cream • 4 peaches, sliced

• 8 plums, sliced

• 170 grams blackberries • 40 grams turbinado sugar

• Form brioche dough into 15 55 gram balls for the tarts. Coat a baking sheet with cooking spray and place dough balls on top to proof until doubled in size, 1½ to 2 hours.

• Preheat oven to 350F/175C. • Combine egg wash ingredients by whisking in a small ball, and brush each dough ball with the egg wash. Use fingers to flatten dough ball to resemble a pizza, with a slightly raised border.

• Put 1 tablespoon of pastry cream in the center of each tart and spread it out. Place fruit on top of cream and sprinkle the turbinado sugar over.

• Bake for 20 minutes or until brioche is golden brown.

pastry cream

• Makes 755 grams

• 480 milliliters whole milk

• 115 grams granulated sugar

• 1 vanilla pod, split lengthwise and seeds removed

• 30 grams cornstarch

• 6 egg yolks

• 55g cold unsalted butter

• Heat up milk and 50 grams of the sugar over high heat. Add vanilla seeds and pod in and bring to boil. • Whisk cornstarch, remaining sugar and egg yolks in a bowl till well incorporated. If there are clumps, strain with a fine-mesh sieve.

• Drizzle a bit of the boiling milk into egg mixture while whisking constantly. Remove and discard vanilla pod.

• Add egg mixture into pot and cook until it boils and thickens,

3 to 4 minutes. Turn off heat, adding butter and using a handheld mixer to mix on low for 15 minutes.

• Cool and store.