Apple and prune brioche tart
This brioche tart is delicious served straight from the oven with cream or ice-cream for dessert, but it also makes an indulgent breakfast. Simply serve it with a cup of good coffee.
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Serves
8
Cooking Time
Prep time 30 mins, cook 40 mins (plus proving)
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7 gm
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dried yeast (about 1 sachet)
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2 tbsp
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warm milk
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275 gm
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plain flour, plus extra for dusting
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40 gm
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caster sugar
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3
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eggs
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175 gm
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softened butter, coarsely chopped
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For brushing:
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eggwash
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4
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golden delicious apples, peeled, cored and thinly sliced
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80 gm
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pitted prunes
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110 gm (½ cup)
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raw sugar
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For dusting:
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pure icing sugar
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1
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Combine yeast and milk in a small bowl, stir to dissolve yeast and set aside until foamy (5-7 minutes). Combine yeast mixture, flour, sugar, eggs and 1 tsp fine sea salt in the bowl of an electric mixer fitted with a dough hook and mix until dough is smooth and elastic (8-10 minutes). Add butter a little at a time, allowing each addition to be incorporated before adding the next, and beat until dough is smooth and glossy (2-3 minutes), then cover dough with a tea towel and set aside in a warm place until doubled in size (1½-2 hours).
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2
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Knock back dough, place on a lightly buttered and floured baking tray and shape into a 25cm-diameter circle. Cover loosely with a tea towel and set aside in a warm place until doubled in size (50 minutes-1 hour).
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3
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Meanwhile, preheat oven to 220C. Brush top of brioche with eggwash, scatter with apples and prunes, then sprinkle with sugar. Bake until golden (35-40 minutes). Dust with icing sugar and serve warm.
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This recipe is from the July 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Top-quality Sauternes.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Megan Morton and Rodney Dunn
DRINK SUGGESTION Max Allen