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.

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French Apple Tart

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Dough:

1-1/3 cup flour
1/2 tsp salt
1/2 cup soft butter
1 egg yolk
3-4 tbsps. cold water

Mix altogether, wrap and chill 30 minutes.

Frangipane:

1/2 cup soft butter
1/2 cup sugar
1 egg and 1 yolk
1 tbsp apple juice (or brandy)
2/3 cup ground almonds
2 tbsps flour

Blend the butter and sugar till light. Mix the flour with the almonds. Add the egg, yolk, juice and almonds and blend well. Set aside.

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