Apple Brioche Tart

Name: Apple Brioche Tart
Yield: 4 servings
Ingredients: 623 g bread flour; 99 g granulated sugar; 12 g fine sea salt; 10 g instant yeast; 283 g cold eggs, lightly whisked; 242 g whole milk; 397 g unsalted butter, at room temperature; 28 g unsalted butter, at room temperature; 1 recipe Brioche Dough, cold; 1.13 kg Honeycrisp apples; 106 g light brown sugar; 2 g ground cinnamon; 1 Flaky sea salt; 1 for sprinkling

From the kitchen of Carly

Buttery brioche dough cradles honeycrisp apples in this showstopping tart. The rich, pillowy base takes time but rewards you with a tender crumb that contrasts perfectly against the tart fruit. Worth every minute.

Brioche dough, buttery and tender, meets spiced apples in this open-faced tart that's part pastry, part fruit showcase. The trick is cold dough and room-temperature butter added in pieces, so the dough stays silky instead of greasy. One sheet pan, minimal shaping, maximum comfort.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1 3/8 lb(623 g)bread flour
3 1/2 oz(99 g)granulated sugar
1/2 oz(12 g)fine sea salt
1/4 oz(10 g)instant yeast
10 oz(283 g)cold eggs, lightly whisked
9 oz(242 g)whole milk
14 oz(397 g)unsalted butter, at room temperature
1 oz(28 g)unsalted butter, at room temperature
1recipe Brioche Dough, cold
2 1/2 lb(1 1/8 kg)Honeycrisp apples
3 1/2 oz(106 g)light brown sugar
0 oz(2 g)ground cinnamon
1Flaky sea salt
1for sprinkling

Instructions

In the bowl of a stand mixer fitted with the dough hook, combine the flour, granulated sugar, and salt on low speed. Add the yeast and mix another 10 to 15 seconds, then pour in the eggs and milk and run the mixer for 4 minutes. The dough should gather into a sticky, shaggy ball around the hook.
Bump the speed to medium and begin working in the butter 1 tablespoon at a time, waiting until each addition fully disappears before adding the next. Rushing this step turns the bowl into a greasy mess, so pace yourself over the full 3 minutes. Scrape the bowl down once or twice to keep everything homogeneous, then knead until the dough is smooth and uniform, 1 minute more. The mixing will be loud and a little chaotic at first; that is normal and it will come together.
Coat a large bowl with nonstick spray, transfer the dough into it, and press a sheet of plastic wrap directly over the surface. Refrigerate for at least 12 hours.
Using the 2 tablespoons of room-temperature butter, generously grease an 18-by-13-inch baking sheet, covering the rim as well.
On a lightly floured surface, roll the cold dough out into a rectangle about 1/2 inch thick and roughly 1 inch larger than the pan on all sides, so there is enough dough to climb the sides once it is transferred.
Drape the dough over the rolling pin to lift and carry it to the prepared baking sheet, then unroll it into place. Trim the edges flush with the rim using a pastry wheel. Cover loosely with greased plastic wrap and set the pan somewhere warm to rise for 30 to 35 minutes.
Position a rack in the middle of the oven and preheat to 350 degrees F (175 degrees C).
While the dough rises, peel, quarter, and core the apples, then slice them crosswise between 1/8 and 1/4 inch thick.
Whisk the brown sugar and cinnamon together in a small bowl. Uncover the risen dough and scatter half the cinnamon sugar evenly across the surface. Layer the apple slices over the dough, then dust the remaining cinnamon sugar over the top and finish with a sprinkle of flaky sea salt.
Bake for 32 to 36 minutes, until the crust edges are deep golden brown, the apples yield easily to the tip of a paring knife, and the sugar has caramelized. Let the tart rest for at least 15 minutes before slicing; serve it warm or at room temperature.
The tart is at its best the day it is made. Any leftovers will keep in an airtight container at room temperature for up to 2 days.

Tips from the kitchen

Add butter slowly, one tablespoon at a time. Rushing it turns the dough greasy and broken, not smooth. Patience matters here.
Roll the cold dough to about 1/2 inch thick and let it come up the sides of the pan naturally, no crimping required. It bakes into sturdy edges that hold the apples.
Toss apple slices with brown sugar and cinnamon just before topping the tart, not hours ahead. Apples will weep and make the dough soggy if they sit.

Variations

Swap Honeycrisp for Granny Smith or Pink Lady for tartness that cuts the rich brioche.
Add a thin spread of almond paste or pastry cream to the dough before layering apples for extra depth.
Finish with a drizzle of salted caramel instead of flaky sea salt for a sweeter, more decadent tart.
Use pears or a mix of apples and pears if you prefer something softer and less acidic.

Make ahead and storage

Wrap leftovers in foil and store in the fridge for up to 3 days. Reheat gently in a 300 degree oven for 10 minutes to soften the brioche. Do not freeze, as the texture of the fruit and dough deteriorates.