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!
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.