Nancy Silverton's Creme Fraiche Brioche Tart
  1. MAKE THE BRIOCHE DOUGH: Put the milk, yeast, 1 egg, and 1 cup flour in the bowl of a heavy-duty stand mixer. Make a sponge by mixing everything with a rubber spatula until it just comes together and sprinkle this with 1 more cup of flour. Leave the bowl uncovered for 30-40 minutes until the flour coating cracks.

  2. Lightly beat the remaining 4 eggs and add them—along with the sugar, salt, and 1 more cup of flour—to the sponge. Set the bowl into the mixer, attach the dough hook, and mix on low speed for a minute or two, until everything just comes together. Sprinkle in remaining ½ cup of flour, increase the mixer to medium, and beat for a full 15 minutes.

  3. Use a rolling pin to beat the butter or use a bench scraper to smear it around so that it's the same consistency as the dough. Turn the mixer to medium-low and add the butter a few tablespoons at a time until all of it has been added. Raise the speed to medium-high for a minute, then reduce it to medium and beat for 5 minutes until the dough comes back together.

  4. FIRST RISE: Transfer to a large buttered bowl, cover tightly with plastic wrap, and let rise at room temperature until doubled in size, 2 to 2 ½ hours.

  5. SECOND RISE: Deflate the dough and cover tightly with plastic wrap and refrigerate overnight, or at least 4 to 6 hours.

  6. After the second rise, divide the dough in two. You will only need half of the dough for this recipe.

  7. MAKE CREME FRAICHE FILLING, ASSEMBLE AND BAKE THE TART: Roll the remaining half batch of dough into an 11 ½-inch circle. Center the bottom of a 10-inch springform pan on top of the dough, and press it down to make an indentation. Crimp the edges inward.

  8. THIRD RISE: Let rise, uncovered until doubled in size, 45 minutes to an hour.

  9. Preheat the oven to 275°F. Whisk together the creme fraiche and the egg and set aside. Spread the creme fraiche filling evenly over the dimpled base. Brush the edge of the tart with the beaten egg white and sprinkle sugar over the creme fraiche.

  10. Bake for 30-40 minutes, until the crust is golden and the custard is almost set. Transfer to a cooling rack.

  11. MAKE THE WHITE SECRET SAUCE (optional): Make a caramel-wine syrup and whisk the heavy cream to soft peaks. Combine with egg yolks and whip until pale and voluminous.

  12. FINISH AND SERVE: Bring the reserved caramel-wine syrup to a boil, and add the fruit. Serve slices of tart topped with the sauce and fruit.

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