Stone Fruit Brioche Tartlets:
FOR THE BRIOCHE DOUGH:
1 x 7 g (.25 oz.) instant yeast sachet
2 Tbsp warm water
1 2/3 cup flour
1/4 cup caster sugar
1/4 tsp salt
2 Tbsps milk
2 eggs
1 tsp vanilla extract
225 g butter, chopped and softened
FOR THE FRANGIPANE:
1/2 cup almond meal
50 g / 2 oz. butter, melted
1/4 cup caster sugar
1 egg
1tsp vanilla extract
THALIA HO is a self-taught baker, law student and
francophile from Brisbane, Australia. She is the creator of
french inspired food blog, butter and brioche, which
chronicles her culinary explorations and adventures.
Designed for the home baker, butter and brioche takes
a decadent, honest and traditional approach to cooking.
The blog features everything from tea cakes to
extravagant gateaux, cookies to macarons and even
luxurious breakfasts, brunches and savoury treats.
As Thalia tells it, her life now revolves entirely around the
creative process of butter and brioche. She tries to remain
faithful to her studies and future as a legal professional
as much as possible… but baking, in particular french
baking – has entirely enraptured her heart.
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. 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.
To make the frangipane, cream all the ingredients together. Set aside.
Roll the dough out on a floured surface to
1 cm thick. Using a 7 cm cutter, cut 18
rounds from the dough. Transfer the rounds to
3 lined baking trays. Using a 5 cm cutter,
press lightly into the rounds to create a
border. Spoon a teaspoon of the frangipane
into the tartlets then top with sliced fruit. Set
aside for 1 hour to rise.
Preheat oven to 350ºF. Bake the tartlets for
15-20 minutes or until golden.
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