Peach and Blueberry Brioche Tart

Peach and Blueberry Brioche Tart Recipe | An indulgent weekend breakfast treat #breakfast

Looking for a decadent weekend breakfast treat? Or even something a little different to share with your valentine this Valentines day? Then this peach and blueberry brioche tart might just fit the bill.

Brioche is a beautiful and golden egg and butter enriched bread, which is commonly found in loaf form or brioche à tête (Parisian  brioche) form. For my Peach and Blueberry Brioche tart the dough is flattened out into a circle and topped with sunshine coloured peaches and blueberries, which turn the prettiest shade of purple when cooked.

If the thought of making brioche sounds complicated, really it isn’t, especially if you use a stand mixer, which does all of the hard work for you. While it’s a little more involved than making a regular loaf of bread, the results are most definitely worth it, especially when you see this pretty fruit topped tart emerging from your oven. Serve warm dusted with icing sugar or a dollop of thick Greek yoghurt or mascarpone.

Don’t have peaches and blueberries? Why not try apple and raspberry, pear and flaked almonds, mixed berries or cherries instead. All are wonderful alternatives.

Peach and Blueberry Brioche Tart Recipe | An indulgent weekend breakfast treat #breakfast

5.0 from 1 reviews
Peach and Blueberry Brioche Tart
Prep time
Cook time
Total time
A decadent weekend breakfast treat.
Serves: 3
  • 1 tsp dried yeast
  • 2 tsp warm milk
  • ½ tsp vanilla bean paste
  • 95g (3/4 cup) plain flour, plus extra for dusting
  • 1 tbs plus 1tsp caster (superfine) sugar
  • 1 egg
  • 60g (2¼ ounces/ half a stick) room temperature butter, chopped into small pieces
  • 2 peaches peeled, stone removed and thinly sliced
  • ¼ cup blueberries
  • 1 extra egg, beaten, for the egg wash
  • 1 tbs sugar
  • icing (powdered) sugar to dust
  1. Place the yeast, vanilla paste and milk in a small bowl or cup and stir to dissolve yeast. Leave for 5 minutes or until foamy. Place the flour, sugar, eggs, yeast mixture and ¼ tsp fine sea salt in the bowl of an stand mixer fitted with a paddle attachment and mix until the dough comes together. Switch the paddle attachment for a dough hook and knead for 10 minutes or until smooth and elastic. Gradually add the butter, allowing piece of butter to become fully incorporated before adding the next. When all of the butter has been added knead until dough is smooth and glossy, roughly 3 or 4 minutes. Cover dough with a tea towel and leave in a warm place for 1½ to 2 hours or until doubled in size.
  2. Knock back the dough and place on a tray covered with baking paper that has been lightly floured. Stretch and smooth the dough out to form a rough circle. Lightly cover with a tea towel and leave an hour our until doubled in size.
  3. While the dough is rising preheat the oven to 220 celsius (425 Fahrenheit). When the brioche is ready to be baked top with the peach slices and blueberries in whatever pattern you desire. Brush the edges of the brioche with the egg wash and finally sprinkle with sugar. Bake for 15 to 20 minutes or until golden. Serve warm, dusted with icing sugar and a dollop of Greek yoghurt or mascarpone flecked with vanilla seeds.
Don't have peaches and blueberries? Top with your favourite fruit. Some combinations to try: apple and raspberries, strawberries, pear and slivered almonds, mixed berries.



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14 Comments on "Peach and Blueberry Brioche Tart"

July 29, 2015

Hello! I had some trouble with the dough as I was using the knead hook to add in the butter pieces. The dough seemed to not be absorbing the butter and just became a buttery mess. I used a half a stick of softened butter. Should I have used less? I’m going to try the recipe again and see if I can get it to work better with fresh eyes. Looking forward to any advice you may have.

February 10, 2014

This is such a pretty tart, I love the brioche crust and fruit topping!

Wow, this is gorgeous! I’ve been looking for a healthy dessert to make this Valentine’s, and this is perfect! Thanks for sharing!

February 8, 2014

I adore your brioche tart, I can almost taste it just by looking at it 😀

Choc Chip Uru

Absolutely beautiful! I adore brioche, but never thought to use it as a “crust.” What a lovely idea for a special treat!

February 7, 2014

The colours in this are stunning Jennifer! Just what I need to brighten up our grizzly British February :-)

February 7, 2014

I have a cousin who loves peaches and blueberries and one time my mother made a tart of some sort and he came in and said, “Ay yi yi, this pie is fabulous, can I have the whole thing?”

I’d like to say the same. :)

February 7, 2014

What a gorgeous picture. I can taste it–it looks so good. What a lovely way to use blueberries (those little berries of better memory!)

February 6, 2014

Looks so divine! Blueberries and peaches are my fav fruits- will be trying this recipe in the Summer for sure! :)

February 6, 2014

This is gorgeous! I love the idea of using brioche as the tart base and that combination of peach and blueberry sounds wonderful.

What a lovely, summery treat. Sounds indulgent and refreshing. :)

February 6, 2014

A delicious fruit combination and heavenly looking tart!



February 6, 2014

Mmmm, looks wonderful!!