Tropézienne Brioche Tart
This nod to a famed dessert from the resort town of Saint-Tropez layers orange blossom pastry cream between two slices of lemony brioche gilded with a crisp, sugared crust. The…
Instructions
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1
In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the eggs, water and lemon zest. Mix just until the dough starts to form.
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2
Add the butter and knead the dough for 5 minutes. The dough will be soft and very sticky. Transfer to a clean, lightly oiled bowl. Cover with plastic wrap. Let rise in a warm, humid spot for 2 hours or until doubled in volume.
This nod to a famed dessert from the resort town of Saint-Tropez layers orange blossom pastry cream between two slices of lemony brioche gilded with a crisp, sugared crust. The soft and sticky dough is kneaded by hand to give it body and elasticity, and proofed twice to get a smaller crumb with no big air pockets. Once baked, the brioche is sliced in half on the horizontal—let it cool completely before you apply the chilled pastry cream, or else it could melt and run down the sides. Another pro tip: Enjoy this French treat tout de suite…it always tastes best the day you bake it!
