Strawberry Brioche Tarts

There’s something magical about the way a Strawberry Brioche Tarts can transform a simple gathering into a memorable event. I still remember the first time I made these delightful tarts; the aroma of freshly baked brioche filled my kitchen, wrapping me in warmth and nostalgia. The combination of soft, buttery pastry and the sweet, juicy strawberries creates a heavenly treat that’s perfect for any occasion. Whether it’s a sunny spring brunch, a casual summer picnic, or simply a sweet indulgence after dinner, these tarts always bring a smile to my face and those I share them with.

As I rolled out the dough, I couldn’t help but feel a rush of excitement. The thought of watching my friends and family savor each bite turned the cooking process into a joyful experience. Topped with luscious strawberries and a velvety lemon pastry cream, these tarts are not just desserts; they’re little moments of bliss. I love how versatile they are too. You can serve them warm straight from the oven or let them cool for an elegant presentation. They never fail to impress!

So, gather your ingredients, roll up your sleeves, and let’s create some magic in your kitchen with Strawberry Brioche Tarts. I promise you, the results will be worth every moment spent baking.

Recipe Ingredients for Strawberry Brioche Tarts

The ingredients for Strawberry Brioche Tarts are simple yet essential for creating that deliciously buttery brioche and the sweet strawberry topping. Each ingredient plays a pivotal role in achieving the perfect balance of flavor and texture. From the all-purpose flour that gives structure to the dough to the fresh strawberries that add a burst of sweetness, these components work together to create a delightful treat.

• 2½ cups (313 grams) all-purpose flour, divided: This provides the base for our rich brioche dough.
• ¼ cup (50 grams) plus 2 teaspoons (8 grams) granulated sugar, divided: This sweetens both the dough and the strawberry filling.
• 1 (0.25-ounce) package (7 grams) Platinum® Yeast: Essential for making the brioche rise and achieve that light texture.
• 1¾ teaspoons (5.25 grams) kosher salt: Balances the sweetness and enhances overall flavor.
• ½ cup (80 grams) warm whole milk (120°F/49°C to 130°F/54°C): Activates the yeast and adds richness.
• 3 large eggs (150 grams), room temperature and divided: Contributes moisture and helps with binding the dough.
• 1 large egg yolk (19 grams), room temperature: Adds richness and color to the dough.
• 6 tablespoons (84 grams) unsalted butter, softened: Creates a tender and rich brioche.
• 8 ounces (226 grams) fresh strawberries, sliced lengthwise 1/8 inch thick: The star topping that adds freshness and sweetness.
• 1½ teaspoons (7.5 grams) fresh lemon juice: Brightens the flavor of the strawberries.
• ⅛ teaspoon ground black pepper (optional): A surprising twist that complements the strawberries.
• Lemon Pastry Cream (recipe follows): A rich and creamy filling that enhances the tarts.
• 1 tablespoon (15 grams) whole milk: For the egg wash to achieve a golden crust.
• Pearl sugar, for sprinkling: Adds a touch of sweetness and texture on top.

Step by Step Guide for Strawberry Brioche Tarts

Creating Strawberry Brioche Tarts might seem daunting, but it’s a rewarding process that’s well worth the effort. With each step, you’ll witness the transformation of simple ingredients into a beautiful dessert. Let’s dive into the steps that lead to these delightful tarts!

1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup (125 grams) of flour, ¼ cup (50 grams) of granulated sugar, the yeast, and kosher salt. Beat on low speed until everything is well mixed. The aroma of the dry ingredients will start to awaken your senses.
2. Next, add the warm milk to the mixture. Beat just until everything is combined; this should take only a few moments. You’ll notice the mixture beginning to form a batter-like consistency.
3. Now, add 2 eggs (100 grams) and the egg yolk. Beat at medium-low speed until combined, which should take about a minute. Be sure to stop and scrape down the sides of the bowl to ensure all ingredients are incorporated.
4. With the mixer on low speed, gradually add the remaining 1½ cups (188 grams) of flour, mixing just until combined. The dough will start to come together but will still be sticky.
5. Switch to the dough hook attachment. Beat on low speed until the dough becomes relatively smooth and elastic, about 6 to 9 minutes. You’ll know it’s ready when it starts to pull away from the sides of the bowl. Occasionally scrape down the bowl to keep everything mixing evenly.
6. Add the softened butter, one tablespoon (14 grams) at a time. Beat until incorporated after each addition. This process will take 6 to 8 minutes. You may notice the dough looks slightly broken at first, but don’t worry; it will come together beautifully.
7. Increase the mixer speed to medium-low and continue to beat until a smooth, elastic dough forms, for an additional 6 to 9 minutes. At this point, the dough should pass the windowpane test, meaning it stretches without tearing.
8. Turn the dough out onto a clean surface and knead it gently 4 to 5 times to form it into a smooth round. You’ll enjoy the feeling of the soft dough in your hands.
9. Spray a large bowl with cooking spray, then place the dough inside, turning it to grease the top. Cover the bowl and let your dough rise in a warm, draft-free place (around 75°F/24°C) until it doubles in size, which will take about 1 to 2 hours. This is the exciting part where you watch your dough grow!
10. Once risen, line 2 baking sheets with parchment paper. Punch down the dough gently to release excess air, then cover and let it rest for 10 minutes.
11. After resting, turn the dough out onto a clean surface. Divide it into 12 portions, each weighing about 52 grams. Gently shape each portion into a smooth ball, pinching any seams to seal them closed. Keep the remaining dough covered with plastic wrap to prevent it from drying out.
12. Press or roll each dough ball into a 3½-inch round and place them 1½ to 2 inches apart on the prepared pans. Don’t worry if the dough rounds shrink slightly; they’ll puff up during baking. Cover these with a towel and let them rise again in a warm place until puffed, about 30 to 40 minutes.
13. Preheat your oven to 350°F (180°C). Meanwhile, in a large bowl, stir together the sliced strawberries, lemon juice, and the remaining 2 teaspoons (8 grams) of granulated sugar. Let this mixture stand, stirring occasionally so the flavors meld.
14. Using a ¼-cup glass jar or a dry measuring cup dusted with flour, make a well in the center of each dough round, about 2¼ inches wide and ¼ to ½ inch deep. This well will hold the Lemon Pastry Cream and strawberries.
15. Divide the Lemon Pastry Cream among the dough rounds, using about 1 scant tablespoon (about 11 grams) for each, spreading it to fill the well. Using a slotted spoon, arrange the strawberries evenly on top. Any leftover strawberries can be enjoyed as a treat.
16. In a small bowl, beat the remaining egg (50 grams) with a splash of milk. Brush this egg wash over the dough, then sprinkle with pearl sugar for an added touch of sweetness and texture.
17. Finally, bake the tarts in the preheated oven until they turn a light golden brown, which will take about 8 to 10 minutes. Make sure to rotate the pans halfway through to ensure even baking. Serve your Strawberry Brioche Tarts warm or at room temperature, enjoying the delicious aroma that fills your kitchen!

Make It Your Own

There’s always room for creativity in the kitchen! Here are some tips to make Strawberry Brioche Tarts your own and to experiment with flavors:

• Storage: Store your tarts in an airtight container at room temperature for up to two days to maintain freshness.
• Freezing: You can freeze the baked tarts for up to a month. Just ensure they’re fully cooled before wrapping them tightly in plastic wrap.
• Pairing: Serve these tarts with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Flavor Variations: Try using other fruits like raspberries or blueberries instead of strawberries for a different flavor profile.
• Nutty Twist: Add some finely chopped nuts to the dough for added texture and flavor, enhancing the nuttiness of the brioche.
• Spice it Up: Consider adding a pinch of cinnamon or nutmeg to the pastry cream for a warm spice that complements the strawberries nicely.

Serving Ideas for Strawberry Brioche Tarts

When it comes to serving Strawberry Brioche Tarts, the possibilities are endless! Here are some delightful suggestions:

• Brunch Delight: Serve these tarts as a centerpiece for a lovely brunch spread, complemented by fresh fruit, yogurt, and coffee.
• Picnic Treat: Pack them for a picnic in the park; they’re easy to transport and sure to impress your friends.
• Afternoon Snack: Enjoy a tart with a cup of tea or coffee for a delightful afternoon pick-me-up.
• Seasonal Occasions: Perfect for spring and summer gatherings, these tarts can also be a hit at holiday celebrations.
• Sharing Moments: Cut them into smaller pieces to share at potlucks or family gatherings; they’re bite-sized and fun!
• Presentation: Decorate the serving platter with fresh mint leaves or edible flowers to enhance the visual appeal of your tarts.

FAQ

Conclusion

Strawberry Brioche Tarts are a delightful blend of flavors and textures that are sure to impress anyone who tries them. The fluffy brioche combined with sweet strawberries and creamy lemon filling makes for a perfect dessert experience. I encourage you to try making these tarts at home; you might just find a new favorite recipe!

Strawberry Brioche Tarts

Indulge in the exquisite flavors of Strawberry Brioche Tarts, where fluffy brioche meets sweet, juicy strawberries. This delightful dessert is perfect for brunches, picnics, or that sweet craving after dinner. With its buttery crust and luscious lemon pastry cream, it’s an easy yet impressive treat. Make it tonight and savor the joy!

Print Recipe Pin Recipe

Course Desserts

Cuisine French

Servings 4 servings

Calories 250 kcal

Equipment

• Frying Pan
• Food Processor
• Oven
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 2½ cups all-purpose flour divided
• ¼ cup granulated sugar plus 2 teaspoons, divided
• 1 Platinum® Yeast from Red Star
• 1¾ teaspoons kosher salt
• ½ cup warm whole milk (120°F/49°C to 130°F/54°C)
• 3 large eggs room temperature and divided
• 1 large egg yolk room temperature
• 6 tablespoons unsalted butter softened
• 8 ounces fresh strawberries sliced lengthwise 1/8 inch thick
• 1½ teaspoons fresh lemon juice
• ⅛ teaspoon ground black pepper (optional)
• 1 Lemon Pastry Cream (recipe follows)
• 1 tablespoon whole milk
• Pearl sugar for sprinkling

Instructions

 

• In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup (125 grams) of flour, ¼ cup (50 grams) of granulated sugar, the yeast, and kosher salt. Beat on low speed until everything is well mixed.
• Add the warm milk to the mixture. Beat just until combined; this should take only a few moments.
• Add 2 eggs (100 grams) and the egg yolk. Beat at medium-low speed until combined, which should take about a minute.
• With the mixer on low speed, gradually add the remaining 1½ cups (188 grams) of flour, mixing just until combined.
• Switch to the dough hook attachment. Beat on low speed until the dough becomes relatively smooth and elastic, about 6 to 9 minutes.
• Add the softened butter, one tablespoon (14 grams) at a time. Beat until incorporated after each addition.
• Increase the mixer speed to medium-low and continue to beat until a smooth, elastic dough forms, for an additional 6 to 9 minutes.
• Turn the dough out onto a clean surface, knead it gently 4 to 5 times to form it into a smooth round.
• Spray a large bowl with cooking spray, then place the dough inside, turning to grease the top. Cover and let rise until doubled in size.
• Once risen, punch down the dough gently, then cover and let it rest for 10 minutes.
• Turn the dough out onto a clean surface. Divide into 12 portions, each about 52 grams.
• Press or roll each dough ball into a 3½-inch round and place on prepared pans.
• Cover and let rise again until puffed, about 30 to 40 minutes.
• Preheat your oven to 350°F (180°C). Meanwhile, stir together strawberries, lemon juice, and remaining 2 teaspoons of granulated sugar.
• Using a ¼-cup glass jar or dry measuring cup, make a well in the center of each dough round.
• Divide the Lemon Pastry Cream among the rounds, spreading it to fill the well.
• Brush the dough with the egg wash and sprinkle with pearl sugar.
• Bake until light golden brown, about 8 to 10 minutes.

Notes

• Windowpane Test: To check the dough for proper gluten development, lightly flour your hands and pinch off a small piece of dough. If it stretches thin enough to see through without tearing, it’s ready.
• Resting Is Key: Allowing the dough to rest after kneading is crucial for gluten relaxation.
• Temperature Matters: Ensure your milk is warm, but not hot, to activate the yeast.
• Don’t Skip the Egg Wash: Adds a beautiful sheen and enhances flavor.
• Storing Leftovers: Store in an airtight container for up to two days.

Keyword Brioche Desserts, French Pastry, Spring Baking, Strawberry Tarts Recipe

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Meet Layla Reed

I’m Layla! I am happiest when I’m cooking with ingredients that are fresh from the market and in season. I love creating rustic, wholesome dishes that truly celebrate the natural flavors of the produce. I worked alongside Romina to ensure this recipe feels grounded, authentic, and absolutely delicious. I hope it brings a taste of the season to your home!