Crème fraîche brioche fruit tart

Categories: edd kimber, one tin bakes

Ingredients:

Steps:

1. For the brioche dough, place the flour, sugar, salt and yeast into the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Pour in the milk and eggs and mix together to form a shaggy dough, then on low-medium speed, knead for 10-15 minutes until smooth and elastic. With the mixer still running, add the butter, a piece or two at a time, working it into the dough, then knead for a further 10-15 minutes until smooth and elastic and pulling away from the sides of the bowl. 2. To make life simpler, we're going to refrigerate the dough overnight to make it easier to handle and roll out. Tip the dough into a large, lightly greased bowl, cover with clingfilm and refrigerate overnight (at least 8 hours) or for up to 2 days. 3. Lightly grease the baking tin and line the base with a piece of parchment paper. 4. When you are ready to make the tart, roll out the chilled dough on a lightly floured work surface into a 25 x 35cm (10 x 14in) rectangle. Gently drape the dough into the prepared baking tin with the excess going up the sides, almost like you are lining a tart tin with pastry. Cover with clingfilm and set aside in a warm place for about 1 hour, or until almost doubled in size. 5. Preheat the oven to 190°C (375°F), Gas Mark 5. 6. For the topping, whisk together the crème fraîche, egg, sugar and vanilla in a measuring jug until smooth. Uncover the brioche and use your fingertips to dimple the centre of the dough, like you're making focaccia. Pour in the custard mixture, then scatter over the fruit. Brush the brioche border with the beaten egg yolk and sprinkle with pearl sugar. 7. Bake for 20-25 minutes, or until the custard is set around the edges and just a little wobbly in the middle and the brioche border is golden. 8. Leave the tart to cool completely in the tin, then cut into portions and serve. Store covered for 1-2 days.