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!