Ingredients
Scale
- Sliced stone fruit of your choosing: roughly ½ large stone fruit per tartlet
For the brioche dough:
- 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
For the frangipane:
- 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
For the brioche dough:
- 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.
For the frangipane:
- To make the frangipane, cream all the ingredients together. Set aside.
For assembly:
- 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