A true taste of childhood nostalgia, this sugar brioche tart by master pastry chef Cédric Grolet elevates a classic favorite with an extraordinarily cloud-like crumb and a caramelized salted butter crust. Crossing the line between an airy brioche and a traditional sugar pie, this warm treat tends to vanish the very second it leaves the oven!
Prep time: 20 minutes
Rising time: 3 to 3 ½ hours total
Bake time: 15 minutes at 350°F (180°C)
Difficulty: Easy / Intermediate
Yield: 1 tart (9.5-inch / 24 cm pan, 6–8 servings)
Ingredients
For the Brioche Dough
- 2 cups (250 g) all-purpose flour or bread flour
- 1 tsp (6 g) fine salt
- 1 packet / approx. 1 ½ tsp (5 g) active dry or instant yeast granules
- 2 large eggs
- 2 tbsp (30 g) granulated sugar
- ½ cup + 1 tbsp / 1 stick + 1 tbsp (125 g) unsalted butter, softened to room temperature and cubed
- 2 ½ tbsp (37 ml / 37 g) lukewarm milk
For the Egg Wash & Topping
- 1 egg yolk
- 1 tsp (4 ml / 4 g) heavy whipping cream
- 1 ½ tbsp (20 g) cold salted butter, diced into 20 small cubes
- 1 tbsp (15 g) brown sugar (light brown sugar or turbinado)
Instructions
First Knead: Warm the milk until lukewarm (around 100°F / 38°C). In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, yeast, whole eggs, granulated sugar, and lukewarm milk. Knead on low speed for 10 full minutes to build a strong gluten structure.
Add Butter & Second Knead: Gradually drop in the softened butter cubes while running the mixer on low. Knead for another 10 minutes until the butter is completely incorporated and the dough turns smooth, shiny, and pulls away cleanly from the sides.
First Rise: Cover the bowl with a clean damp kitchen towel or plastic wrap. Let rise at room temperature in a draft-free spot for 2 hours, or until doubled in size.
Shape & Second Rise: Gently punch down the dough to deflate it. Transfer it into a 9.5-inch (24 cm) silicone cake/tart pan (or a buttered metal pan), patting it out lightly toward the edges with your fingertips without overworking it.
Cover and let rise a second time for 1 to 1 ½ hours, until nicely puffed up.
Glaze & Top: Preheat your oven to 350°F (180°C). In a small cup, whisk together the egg yolk and heavy cream. Gently brush this wash across the top of the puffed dough using a pastry brush.
Press the 20 small cubes of cold salted butter lightly into the surface at even intervals. Scatter the brown sugar evenly over the entire top.
Bake: Bake for 15 minutes at 350°F (180°C) until deep golden brown and the sugar-butter topping is gently bubbling.
Serve: Unmold onto a serving platter and enjoy warm.
Dig in right away… anyway, it’s impossible to wait and hold back!
