In a 1997 episode of Julia Little one’s Baking with Julia, Nancy Silverton baked a brioche tart that was so good it made Julia cry. In our tackle this groundbreaking dessert, we stuffed a pillowy brioche “crust” with velvety cream cheese custard and swirled it with fruit preserves. Completed off with crunchy pearl sugar, this stunner may simply make you shed a tear, too.
Jam and Cream Brioche Tart
- 2¾ cups (344 grams) all-purpose flour
- Three tablespoons (36 grams) granulated sugar
- 2¼ teaspoons (7 grams) immediate yeast
- 1½ teaspoons (4.5 grams) kosher salt
- ⅓ cup plus 1 tablespoon (95 grams) heat entire milk (120°F/49°C to 130°F/54°C)
- Three massive eggs (150 grams), room temperature and divided
- 1 teaspoon (Four grams) vanilla extract
- 6 tablespoons (84 grams) unsalted butter, softened
- Cream Cheese Filling (recipe follows)
- 2 tablespoons (40 grams) fruit preserves*
- 1 tablespoon (15 grams) water
- 1½ tablespoons (18 grams) Swedish pearl sugar
- Within the bowl of a stand mixer fitted with the paddle attachment, beat flour, granulated sugar, yeast, and salt at very low velocity till mixed, about 30 seconds. Slowly add heat milk, and beat at medium velocity till mixed. Add 2 eggs (100 grams) and vanilla, and beat till mixed, about 1 minute. Change to the dough hook attachment. Beat at low velocity till easy and elastic, about eight minutes. Add butter, 1 tablespoon (14 grams) at a time, letting every bit incorporate earlier than including the subsequent, about eight minutes whole. Beat till a easy and elastic dough types, about 6 minutes.
- End up dough onto a evenly floured floor, and knead Four to five occasions. Form dough right into a easy spherical. Spray a big bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 30 to 45 minutes.
- Spray a 9-inch sq. baking pan with cooking spray. Line pan with parchment paper, letting extra lengthen over sides of pan.
- On a evenly floured floor, roll dough into an 11-inch sq.. Rating a 9-inch sq. in middle of dough. Fold exterior 2 inches over rating mark, making a crust round edges. Elevate dough, and place in ready pan, ensuring dough is even and fills corners of pan. Cowl and let rise till puffed, 20 to 30 minutes.
- Preheat oven to 325°F (170°C).
- Utilizing your fingertips, dimple middle of dough again down, leaving exterior crust as is. Pour Cream Cheese Filling into middle of dough. Make small indentations in Cream Cheese Filling. Fill indentations with teaspoonfuls of preserves. Utilizing a knife, swirl preserves into Cream Cheese Filling.
- In a small bowl, whisk collectively 1 tablespoon (15 grams) water and remaining 1 egg (50 grams). Brush dough with egg wash, and sprinkle with pearl sugar.
- Bake till crust is golden brown, filling is ready round exterior edges and barely jiggly in middle, and an instant-read thermometer inserted in middle of filling registers 175°F (79°C), 35 to 40 minutes. Let cool in pan for 10 minutes. Utilizing extra parchment as handles, take away from pan. Serve heat, or let cool utterly on a wire rack.
*We used Bonne Maman 4 Fruits Preserves.
Cream Cheese Filling
- 2 tablespoons (28 grams) unsalted butter, softened
- ⅓ cup (67 grams) granulated sugar
- 1 teaspoon (6 grams) vanilla bean paste
- ¼ teaspoon kosher salt
- eight ounces (225 grams) cream cheese, softened
- 1 massive egg (50 grams), room temperature
- Three tablespoons (24 grams) all-purpose flour
- Within the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, vanilla bean paste, and salt at medium velocity till nicely mixed. Progressively add cream cheese, beating till easy. Add egg, beating till mixed. Beat in flour.