Sugared rhubarb brioche tart – Gourmet Traveller

Ingredients

• 330 gm (2¼ cups) plain flour
• 30 gm caster sugar
• 30 gm glacé oranges, diced
• 7 gm (1 sachet) dried yeast
• Finely grated rind of 1 lemon and 1 orange
• 80 ml (1/3 cup) lukewarm milk
• 1 egg and 1 egg yolk, lightly beaten together, at room temperature
• Juice of ½ orange
• 120 gm softened butter, chopped
• Sugared rhubarb top
• 80 gm crème fraîche
• 40 gm butter, frozen
• 80 gm caster sugar
• Scraped seeds of 1 vanilla bean
• 120 gm rhubarb (about 3 stems), thinly sliced