Crème Fraîche Brioche Tart (Nancy Silverton's)

Brioche Dough

438 g flour

2 1/4 t active dry yeast

5 eggs

1/3 C milk, warmed to 100-110°

67 g sugar

1 t salt

6 T butter, room temp

Crème Fraîche Custard
2 C crème fraîche

    homemade or store bought

    if homemade, 2 C whipping cream

    2 T full fat buttermilk

2 eggs

Tart Assembly

1 egg white, beaten with 1 T water

Sprinkling of coarse sugar

200 g sugar

Caramel Wine Sauce

300 g sugar

2 vanilla beans

1/3 C water

2 1/4 C dry white wine

3 ripe peaches

3 ripe nectarines

3 ripe plums

Sabayon Légère

4 yolks

1 C cream

Finishing

5 oz sliced almonds

1/4 C powdered sugar

The day before, make the brioche dough.

Weigh out flour and place about 1 C of it into a stand mixer bowl.

With a spatula, gently stir in yeast, 1 egg, and warm milk.

Sprinkle 1 C flour over this mixture and leave bowl uncovered.

After about 35 mins, the flour should have deep cracks.

Meanwhile, lightly beat together 4 eggs, sugar, and salt.

Once the flour cracks, add this mixture and another C flour to the bowl.

With the dough hook, mix on low for 2 mins, scraping bowl as needed.

Sprinkle in remaining flour.

Increase speed to medium and beat a full 15 mins.

Dough should become very thick, stretchy, and glossy.

Do not be alarmed if your stand mixer becomes very hot.

If dough is too warm, allow to cool to room temp.

Turn the mixer to medium low and beat in butter 1-2 T at a time.

When dough breaks, increase speed to bring it back together.

Once all the butter is incorporated and dough is uniform, it is ready.

It will be very sticky.

Transfer dough to a large greased bowl and cover tightly.

At room temp, let rise 2 - 2 1/2 hours, or until doubled in size.

Once puffy, gently deflate around edges and divide dough in half.

Place in two smaller greased bowls, cover tightly, and proof overnight.

If making your own crème fraîche, measure out 2 C whipping cream.

Stir in 2 T buttermilk and cover.

Let cure overnight at room temp 12-24 hours.

The next day, shape dough using plenty of flour and working quickly.

Prepare two large round pans with parchment.

Roll each dough ball into a circle 3" larger than pan.
Trace bottom of pan and crimp inwards tightly along this edge.

Create a puffy, tall rim so there's more room for the custard.

Transfer brioches into pans and set aside for the third and final proof.

At room temp, let rise uncovered 45 mins or until doubled in size.

Meanwhile, preheat oven to 250° convection bake (original uses 275°).

Whisk together crème fraîche with 2 eggs and set aside.

Once brioches are puffy, press down the centers, redefining crust edges.

Brush pastry edges with egg white and decorate with coarse sugar.

Gently pour crème fraîche custard into both brioches.

Sprinkle 1/2 C sugar evenly over the surface of each tart.

Bake 40 mins or until pastry is golden and custard jiggles only slightly.

Transfer to cooling rack and remove tarts from pans after a few mins.

For the caramel wine sauce, place sugar in a heavy saucepan.

Scrape vanilla beans, adding seeds and husks to the sugar.

Place on stove and very gently add water around edges of pan.

Turn the heat to high and don't stir.

(Even though it's impossible to ruin this caramel because of the wine.)

Once caramel is liquid and beginning to brown, gently swirl pan.

Once deep golden, remove from heat and add wine.

Caramel with seize; remelt until uniform and strain.

Measure out 1 1/2 C hot syrup and return remaining syrup to pan.

For the sabayon, place egg yolks in a stand mixer bowl.

Whisking constantly, slowly pour hot syrup into yolks.

Whisking constantly, cook yolks in a double boiler until 160°.

Place bowl in stand mixer and beat on medium-low 10-15 mins.

Sabayon is ready once cool, pale, and tripled in volume.

To make sabayon légère, whip cream to medium peaks.

Gently fold whipped cream into sabayon and return to refrigerator.

Cut up stone fruits and cook very gently in remaining wine sauce.

In a dry skillet over low heat, toast almonds, stirring frequently.

To serve, cut a slice of brioche tart.

Top with fruit sauce and whipped cream sabayon.

Finish with toasted almonds and powdered sugar.

thebutterlab

Note:

Original recipe makes one tart with one extra crust.

I did not double the sabayon légère, and I went heavy on stone fruits.