During the apricot season, I suggest you make this brioche tart, which combines the sweetness of the fruit with a rosemary custard. An ingenious combination that will delight your taste buds!
Prep Time: 30 minutes
Rest Time: 3 hours
Baking TIme: 40 minutes
Difficulty: easy
Yield: 2 brioches with 2 moulds of 9 inches (24 cm) diameter
For the brioche base
For the rosemary custard
For the decoration
In the bowl of a food processor, combine all the ingredients for the brioche base, avoiding direct contact between salt and yeast. Mix for about 5 minutes, until the dough is smooth but still elastic. Cover and let rest for 2 hours.
Meanwhile, prepare the custard. Heat the milk in a saucepan and add the rosemary sprigs. Once the milk is hot, remove from the pan and let infuse for 30 minutes.
In a bowl, whisk together egg yolks and sugar. Add cornstarch and mix well.
Return the milk to the heat and as soon as it is hot, strain it over the egg mixture, while stirring. Pour everything back into the pan and cook the custard for a few minutes, stirring constantly.
As soon as the cream thickens, remove the pan from the heat. Strain and set aside in the refrigerator.
Once the dough is ready, separate it in two. Spread each dough in a mould.
Allow to rise for 45 minutes uncovered.
Preheat oven to 300° F (150° C).
Lightly flour the brioche bases and flatten them in the center, leaving the edges intact.
Spread the custard on the brioche bottoms.
Cut the apricots in 4 and spread them on the custard.
Bake for 40 minutes. Allow to cool.
Spread a little apricot jam to get a nice shiny look, then sprinkle with powdered sugar.
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