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Apple and prune brioche tart

Australian Gourmet Traveller French alpine recipe for apple and prune brioche tart.

By Rodney Dunn
  • Serves 8
  • 30 mins preparation
  • 40 mins cooking plus proving
Apple and prune brioche tart
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.

Ingredients

  • 7 gm dried yeast (about 1 sachet)
  • 2 tbsp warm milk
  • 275 gm plain flour, plus extra for dusting
  • 40 gm caster sugar
  • 3 eggs
  • 175 gm softened butter, coarsely chopped
  • For brushing: eggwash
  • 4 golden delicious apples, peeled, cored and thinly sliced
  • 80 gm pitted prunes
  • 110 gm raw sugar (½ cup)
  • For dusting: pure icing sugar

Method

Main
  • 1
    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).
  • 2
    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).
  • 3
    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.

Notes

Drink Suggestion: Top-quality Sauternes. Drink suggestion by Max Allen

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  • Author: Rodney Dunn