Recipe for Brioche Tartlets with Wild Blueberries

The almond brioche dough In the bowl of the mixer (or in a basin by hand, proceed in the same way), put the flour and make 3 wells. In one well, pour the sugar; in another, the salt; in the last one, the yeast dissolved in lukewarm milk.

Cover the flour holes. Add the egg and knead for 5 minutes on low speed. Occasionally stir the bottom of the bowl and the sides to detach the flour. By hand, lift the dough and let it fall onto the work surface to knead it well. Then knead for 10 minutes on medium speed. Add the butter gradually on low speed. Once all the butter is incorporated, knead for 5 minutes on medium speed.

Place the dough in a container, cover it, and set aside either in the fridge overnight or for about 1 hour at room temperature. The dough should nearly double in size. Once the dough has risen or the next day, place it on a lightly floured surface, and work it with your fists to deflate it. This means removing all the carbon dioxide trapped inside. If it has come out of the fridge, you can shape it immediately into your desired forms; otherwise, return it to the fridge for half an hour to firm it up and make it easier to work with.

Make disks of dough that are not too thick, the size of your pastry rings, forming edges. Once the rings are filled, set aside in the cool.

The tart filling Mix all these ingredients together. Preheat the oven to 180°C. Remove the tart bases from the fridge and prick the bottom. Fill them with the drained rhubarb, pressing down well so that it is embedded in the dough. Pour the tart filling up to the edge over the fruit, sprinkle some sliced almonds on top, and bake for about 30 minutes. The bottom of the tart should be golden.

To finish, find more tips for this recipe on the blog.