Brioche Apple Tart

Brioche Apple Tart

Brioche Apple Tart

For the brioche:


1/3 cup whole milk

2-1/2 tsp yeast

3-1/2 cups flour

1/3 cup sugar

1-1/2 tsp salt

5 large eggs

1/2 lb butter

Heat milk to 100 degrees (no warmer).  Sprinkle yeast over milk and wait 10 minutes.

Combine flour, sugar and salt in a mixer bowl with a dough hook.  Add the milk/yeast mixture along with the 5 eggs.  Mix on low until it comes together as a rough dough.  Increase speed to medium and mix 10 minutes.

With mixer on low, add the butter, a couple tbsps at a time – butter MUST be soft but till cool.  If it is too warm, it will ruin the recipe.

Keep adding the butter until it is all mixed in.  Dough will appear “scrappy” at first but keep mixing.  After about 5 minutes, it should be smooth, a bit wet, and droopy.

Transfer to a buttered bowl, cover with plastic and let rise 2 hours.  Very gently press down the dough, recover and refrigerate at least 12 hours or overnight.

NOTE:  There will be enough dough in this recipe to make 2 tarts or one tart and one loaf of bread.

To make the tart:

Peel 3 larges apples, such as cortland (do not use golden delicious or granny smith or any apple that will cook down to apple sauce)

1 tsps lemon juice

3 tbsps butter

1 tbsp sugar

1 tbsp brandy

Peel and core the apple and cut each apple into 23 slices.  Heat butter in a saute pan.  When melted, add the apples and sprinkle with sugar and brandy and saute until soft and slightly browned – about 10 minutes.  Set aside.

Remove brioche dough from refrigerator and gently push down and turn it out onto a lightly floured board.  Cut dough in half.  Use one half for this tart

Roll the dough to a 14″ diameter circle.  Place circle on cookie sheet lined with parchment (it may go over edges).  Make an egg wash and brush the outer 2″ of the circle.  Fold the 2″ edge back towards the center to form an edge (it will overlap in places). Now, fold the edge in half so it now forms a 1″ border.

Place an unlocked 10″ springform ring (not the bottom) around the dough and click closed.  Press the edges of the dough against the ring in order to give it some height.  Cover with plastic and let rest for 30-45 minutes.

If the dough puffs up in the center after 45 minutes, gently push it down – DO NOT push the sides down.  Brush the edge with egg wash.  Put the apple filling in the center.  I arranged my apples but you do not have to.  I then sprinkled the egg wash edge with some coarse sugar.

Bake at 350 degrees for about 25 minutes or until edges are browned.  Let cool for 30 minutes, remove ring and serve.

NOTE:  This recipe came rom “The Dessert Bible” by Christopher Kimball

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