République Bakery Brioche Fruit Tarts – Cairnspring Mills

Ingredients

• 2 cups (440g) high-fat European-style butter
• 5 cups + 3 rounded tablespoons (725g) Sequoia hour
• ¾ cup (150g) granulated sugar
• 9 eggs
• ¾ cup plus 1 tablespoon (75g) whole milk
• 2 teaspoons (10g) fine sea salt
• 2 teaspoons (5g) instant yeast
• 2 cups (480g) whole milk
• ½ cup plus 1 tablespoon (115g) granulated sugar
• 1 vanilla pod, split lengthwise and seeds removed
• 3 tablespoons (30g) cornstarch
• 6 egg yolks
• ¼ cup (55g) cold unsalted butter
• 1 large egg
• 1 egg yolk
• 1 teaspoon (5g) whole milk
• Pinch of fine sea salt
• 1 lb 13 oz (840g) Brioche Dough
• 1 cup (240g) Pastry Cream
• 4 peaches, pitted and sliced
• 8 plums, pitted and sliced
• 6 oz (170g) raspberries or blackberries or a mix of both (optional)
• 3 tablespoons (40g) turbinado sugar