STONE FRUIT BRIOCHE TARTLETS
Often the process of cooking, adds to the pleasure of eating. And I think that these Stone Fruit Brioche Tartlets are case in point. For this recipe, I spent time at the farmers market, hand-picking my ingredients fresh from baskets.
Sadly, I never have had the satisfaction of picking produce that I worked for, nurtured or hand-reared from the earth. Food of my own, grown by my own hands. Nor too, have I had the luxury to live on my own countryside property, where wild berries poke seductively out of bushes or where succulent stone fruits hang loosely from branches.
I’ve only ever grown a few potted herbs (poorly). This though, does not stop my green thumb from yearning for a countryside garden. A garden where berries can be picked and over-ripe fruit can be harvested… where I can grow then eat my own seasonal produce.
Whilst my dreams of a country lifestyle are yet to be fulfilled, for now, I must be contented with purchasing my fruit as they appear from the markets. Regardless that my fingers never touched branches or dusted away the last remains of soil, I did hand-pick these stone fruit and I hand-picked them with care.
Stone Fruit Brioche Tartlets are small, delicious and luxury treats. They are utterly delicious, require only basic ingredients and are a splendid way to use up a glut of over-ripe fruit. For the tartlet base, I used my favourite brioche dough. I always have the ingredients for this dough on hand, so I’m ready to bake whenever the mood takes me. It’s a very comforting thought.
Anybody can make these tartlets, they are so simple… and you can add all kinds of yummy and fruity toppings that take your fancy. I used succulent plums, over-ripe apricots, sweet nectarines, peaches and tart black cherries. Though, you could use white peaches or apples. Pears or raspberries would be quite nice too.
Sweet or tart, these Stone Fruit Brioche Tartlets make you remember why fresh produce is best. Serve them with a sprinkle of icing sugar and home-made vanilla bean ice cream. They are just too good.
STONE FRUIT BRIOCHE TARTLETS
Ingredients
- Sliced stone fruit of your choosing: roughly ½ large stone fruit per tartlet
- 1 x 7 g (.25 oz.) instant yeast sachet
- 2 tbsp. warm water
- 1⅔ cup flour
- ¼ cup caster sugar
- ¼ tsp. salt
- 2 tbsp. milk
- 2 eggs
- 1 tsp. vanilla extract
- 225 g / 8 oz. butter, chopped and softened
- ½ cup almond meal
- 50 g / 2 oz. butter, melted
- ¼ cup caster sugar
- 1 egg
- 1 tsp. vanilla extract
- Icing sugar, for sprinkling
Instructions
- Mix the yeast and water in a small bowl. Set aside to prove for 5 minutes. Combine flour, sugar and salt in the bowl of a stand mixer fitted with a dough hook on a low speed. Add milk, eggs and vanilla to form a rough dough. After this,Add the yeast mixture and increase the speed to medium. Mix to combine well for 5 minutes. Gradually add the butter on high speed for 7 minutes or until glossy and thick. Place the dough in a bowl covered with plastic wrap to rise in a warm place for 2 hours or until doubled in size.
- To make the frangipane, cream all the ingredients together. Set aside.
- Roll the dough out on a floured surface to 1 cm / .5 inch thick. Using a 7 cm / 3 inch cutter, cut 18 rounds from the dough. Transfer the rounds to 3 x lined baking trays. Using a 5 cm / 2 inch cutter, press lightly into the rounds to create a border. Spoon a teaspoon of the frangipane into the middles of the tartlets then top with sliced fruit. Set aside for an 1 hour to rise.
- Preheat oven to 180 C / 350 F. Bake the tartlets for 15-20 minutes or until golden. Let cool before sprinkling with icing sugar.
Nutrition
- Serving Size: 18
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