12 #9481 Brioche Dough pucks
Sliced stone fruit of choice
(peaches, plums, apricots, nectarines - approximately ½ stone fruit per tart)
(10 ounces fresh blackberries, blueberries, raspberries – tossed with
1 tbsp. sugar, 1 tsp corn starch, 1 tbsp. grated lemon zest)
½ cup almond flour
2 oz. butter, melted
¼ cup sugar
1 tsp. vanilla
Turbinado sugar – for sprinkling
[ PRINT RECIPE ]
Remove frozen dough from freezer, pan up and thaw (under refrigeration or at room temp, covered). Once thawed, either cut in half for small tarts and reshape into rounds, or leave full size for large tarts. Flatten dough into ¼ inch thick disks and approximately 4” (for small) or 6” (for large) diameters.
Proof for 30 minutes in proof box or 60 minutes at room temperature. Do not over proof.
Using fingertips, dock the center of the disk, leaving a border for the crust, to create a “well” for the fruit. Spoon 1 tsp. of mascarpone in the center for the small tarts, or 2 tsps. of mascarpone for the large. Alternatively, follow the same procedure if using frangipane instead of mascarpone.
Place fresh fruit on top and in center of brioche, leaving a border, and pressing the fruit down slightly into the dough.
Brush the crust edges with egg wash and sprinkle with turbinado sugar.
Bake in pre-heat convection oven @ 325° for 15-18 minutes until light golden brown. Do not over bake.
Remove from oven and once cool, brush fruit with apricot glaze or dust with confectioner’s sugar.
Makes: 12 large tarts or 24 small tarts