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.
- 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
- 1Combine 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).
- 2Knock 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).
- 3Meanwhile, 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.
Drink Suggestion: Top-quality Sauternes. Drink suggestion by Max Allen
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