What do you do with that extra challah dough? You can make some extra rolls…or you can make this sensational French brioche fruit tart!1 pound challah dough
Fresh fruit toppings, such as poached pear, strawberries, apricots, and peaches
Frangipane filling (see Frangipane Tarts for recipe)
¼ cup apricot jam or preserves
1 egg, beaten
Fresh fruit toppings, such as poached pear, strawberries, apricots, and peaches
Frangipane filling (see Frangipane Tarts for recipe)
¼ cup apricot jam or preserves
1 egg, beaten
- Preheat oven to 4000F. Line a baking sheet with parchment paper.
- Roll the challah dough to a thickness of about ¼ inch. Using a cookie cutter or bowl, press into 4-inch round pieces.
- Cover challah rounds and allow to rise for 20-30 minutes. Press down the center of each circle with your fingers, leaving a raised border around the edge.
- Spread about half a tablespoon of frangipane filling on each tart. Carefully lay fruit on top of the filling; then brush the edges of the dough with the beaten egg.
- Place the tray in the center of the oven and bake for 10-15 minutes, until golden brown.
- Warm the apricot jam or preserves in a small saucepan on the stovetop over very low heat. (If using preserves, strain through a sieve.)
- Transfer the tarts to a wire rack and glaze with the apricot jam. Freezes well.
Yields 6 tarts.
For more great recipes, check out this weeks issue of Whisk by Ami
