Brioche Apricot Tart

Via Dorie Greenspan's Book: Baking From my Home to Yours - adapted by Isabelle

For the brioche:

7.5 g (1 1 / 2 tsp) Active dry yeast

80 ml (1 / 3 cup) hot milk

240 g (2 cups) all-purpose flour

45 g (3 tsp. tablespoons) sugar

2.5 ml (1 / 2 tsp) salt

75 ml (5 tablespoons) and cooled melted butter

2 eggs at room temperature

15 ml (1 tablespoons) pure vanilla extract

For the apricot filling:

12 apricot halves

45 g (3 tsp. tablespoons) almonds, pecans or walnuts into pieces

50 g (4 tablespoons) brown sugar

125 ml (1 / 2 cup) apricot jam

In the bowl of your mixer, pour the milk and sprinkle yeast.

Mix until yeast is dissolved.

Add all other ingredients.

With your bread hook, mix at low speed just to blend ingredients well.

Then increase the speed and knead dough about 7 minutes.

A few times, make sure to clean the sides of the bowl.

Transfer the dough in a bowl - dough will be very liquid and not uniform, not to worry.

Cover with plastic wrap.

Place in a warm place and let double in volume.

Deflate the dough.

Cover again and place in refrigerator.

Deflate every 30 minutes if you can, for 2 hours.

Then leave the dough overnight in refrigerator.

To prepare the tart shells.

Preheat oven to 400F.

Separate dough into 12 pieces.

Butter the molds.

Press the pieces of dough in baking tarts.

Cover with plastic wrap and refrigerate 30 minutes.

Mix sugar and nuts.

Book.

Remove the tarts from the refrigerator and push the dough on the sides of the mold.

Put the jam on the dough.

Sprinkle nut mixture.

Arrange the fruit tarts.

Cover with plastic wrap and place in a warm place for about 30 minutes.

Bake the tarts for about 25 minutes.

Bon Appétit!