Recipe for Brioche Tart with Strawberry & Rhubarb

The brioche dough In the bowl of the mixer, mix the flour with the honey and salt. Add the yeast and then the eggs. Brioche pie Using the dough hook, start mixing; when everything is combined, start kneading. Knead at medium speed until the dough pulls away from the bowl. This may take about 10 minutes. Then add the butter cut into small pieces, mix at low speed, and when the butter is incorporated, knead for another 10 minutes. Use a scraper to scrape the bottom of the bowl to ensure there are no traces of butter, cover the bowl, and place it in the refrigerator overnight.

The strawberry rhubarb insert. A few hours before preparing it, cut the rhubarb into small pieces, place it in a container with one or two tablespoons of sugar, mix, close the container, and let it drain for a few hours. It will release its juices. Then, drain well. (Step added personally because I found, during my first attempt, that the fruit disc released water while thawing and made the brioche dough soggy). In a saucepan, pour the strawberry puree with the honey, and heat over medium heat.

strawberry rhubarb I added pectin (which is normally mixed with sugar before being incorporated) to the basic recipe because on my first attempt, the fruit disk was too runny and didn't hold well on the tart. Once the mixture is hot, add the pectin and lemon juice. Bring to a boil and let it reduce by about half over medium heat. The strawberry puree should become slightly syrupy. Then add the rhubarb and cook for an additional 5 minutes. Pour this fruit mixture into a 16 cm diameter pastry ring lined with plastic wrap or parchment paper. Place in the freezer.

Pastry cream
Pour the milk into a saucepan and bring to a boil. In a small mixing bowl, whisk together the egg yolk and honey, then add the cornstarch. Pour the boiling milk over the mixture while stirring. Return to low heat and let boil, stirring continuously, for at least 1 minute and 30 seconds. Off the heat, add the butter. Transfer the cream into a pastry ring with a diameter of 16 cm lined with plastic wrap or parchment paper. Place in the freezer.

Assembly, Shaping & Cooking Once the brioche dough has risen (it will not rise as much as a classic brioche, this is normal), place it on a lightly floured work surface to deflate by pressing it down with your hands.

Brioche Tart
On a baking sheet lined with parchment paper, place a 20 cm diameter tart ring that is lightly greased. Roll out the brioche dough into this ring, then let it rise for 1 hour and 30 minutes, or until it reaches the edge of the ring. Preheat the oven to 180°C with circulating heat.

Beat an egg yolk with a pinch of salt and, using a brush, glaze the edge of the brioche for a few centimeters. Then sprinkle with sugar. Unmold the pastry cream disk and place it in the center of the brioche, gently pressing it in. Bake for 15 minutes; the edge of the brioche will be nicely golden. Once out of the oven, unmold the fruit disk and place it on the pastry cream, pressing lightly. Cover the fruit disk with a neutral glaze using a brush to give it a shiny appearance. Allow the fruit disk to cool before serving.

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