République Bakery Brioche Fruit Tarts – Cairnspring Mills

Name: 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

cairnspring.com

République Bakery Brioche Fruit Tarts We are honored and delighted to bring you the recipe for these decadent fruit tarts, generously shared with us by

View full recipe on cairnspring.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at cairnspring.com.

Share this recipe:

Cooking tools: