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.
- 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
- 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.
- 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.
- 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.
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