Tart Tropezienne
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
40
Spice
50
Sweetness
42
Sourness
35
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3.75 cups
All-Purpose Flour3 cup
Sugar2 cups
Milk1 tsp
Salt6 large
Egg Yolk1 cup
Cornstarch (sifted)1 tbsp
Kirsch1.5 cups
Whipped Heavy CreamDirections:
1
Brioche: In the bowl of a stand mixer, combine flour, sugar, and yeast on low speed using the dough hook attachment
2
Add milk, 5 eggs, and salt, mixing until the dry ingredients become moistened
3
Increase mixer speed and beat until the dough comes together
4
Slowly add butter, and continue mixing until the dough detaches from the side and bottom of the bowl
5
Transfer the dough to a separate bowl and cover tightly with plastic wrap
6
Allow the dough to rest in a warm place until it almost doubles in size, about 1 1/2 hours
7
Gently deflate the dough; press a piece of plastic wrap against its surface to prevent a skin from forming, and refrigerate for 6 hours
8
After refrigeration is complete, using a rolling pin, roll out the dough to 1/4-inch thickness
9
Cut the dough into an 8-inch diameter, and place on a baking sheet
10
Cover with plastic wrap and allow the dough to rise in a warm place
11
Preheat oven to 375 degrees F
12
Remove the plastic wrap from the risen dough and gently apply a coat of egg wash
13
Sprinkle some rock sugar over the top
14
Place on a baking sheet and bake for approximately 12 to 15 minutes, or until the dough is puffed and golden
15
Transfer the dough to a cooling rack and let cool to room temperature
16
Cream: In a small saucepan, bring milk and vanilla bean to a gentle boil over medium heat
17
In a mixing bowl, whisk together the yolks, sugar, and cornstarch
18
Whisking all the while, very slowly drizzle a quarter of the hot milk into the yolks
19
Still whisking, pour the yolk mixture into the saucepan, and over high heat, whisk vigorously without stopping and bring to a boil
20
Boil for about 1 to 2 minutes, and then transfer to a large bowl
21
Keep stirring until the mixture reaches 100 to 120 degrees F, or slightly warmer than room temperature
22
Add softened butter, orange water, and kirsch
23
When completely combined, gently fold in whipped cream
24
Assembly: Cut brioche in half horizontally
25
Smooth cream mixture over bottom layer, and place second layer gently on top
26
Serve