Easy to double for a crowd, this is an incredibly versatile dessert that can change according to seasonal fruit. Use blueberries in the summer or apples with cinnamon in the fall.
Ingredients
- 2-1/2 cups plus 1-1/2 teaspoons bread flour
- 1/4 cup granulated sugar
- 1-1/2 teaspoons kosher salt
- 1-1/2 teaspoons instant yeast
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract (optional, if you’re not using a vanilla bean for the topping)
- 3 eggs, cold
- 14 tablespoons unsalted butter, room temperature, cut into 1-inch cubes
- 1/2 pint strawberries, cut into thirds lengthwise
- Zest of 1 lemon
- 1/2 cup granulated sugar
- 1/2 vanilla bean, split lengthwise and scraped (optional)
- Egg wash (1 large egg beaten with 1 tablespoon milk or heavy cream)
Instructions
To make dough: Whisk together bread flour, sugar and salt in the bowl of a stand mixer. Add yeast and whisk to combine.
Combine milk and vanilla extract, if using extract. In a separate bowl, lightly whisk eggs. With the dough hook attachment, set the mixer to low speed. Slowly add milk (with vanilla, if using) to dry ingredients, followed by the eggs. Mix for 4 minutes, scraping down the sides of the bowl, as needed, if any flour builds up. Increase the speed to medium. Begin to slowly add butter, one cube at a time, being mindful to fully incorporate each cube before adding the next. The entire process should take about 3 to 5 minutes, maximum. Be sure to scrape the bowl as you go, to avoid any build up and also to ensure an even mix.
Once all the butter has been incorporated, continue to mix the dough for about 1 to 2 minutes, until it is smooth. The brioche dough will resemble a batter, don’t be alarmed! This is an enriched dough, which means it will be soft and sticky, yet still smooth and shiny. Lightly grease a medium bowl with nonstick spray, place brioche dough in the bowl, cover with plastic wrap and refrigerate overnight or up to 24 hours.
When you are ready to proof and bake the dough, very lightly grease and flour a 9-½ x 13-inch sheet pan. You may use parchment paper instead of greasing the pan. If you have doubled the recipe, use an 18- x 13-inch sheet pan.
On a generously floured surface, roll out the dough to a ½-inch thick rectangle. The dough will be sticky. Carefully transfer the dough to the sheet pan, trimming edges if there’s any excess dough. Lightly grease one side of plastic wrap and loosely cover the dough with the wrap. Allow to rise for 30-45 minutes, until the dough has risen significantly and it’s the texture of a marshmallow to the touch. When the dough is ready, preheat oven to 350°.
To make strawberry topping: Wash and slice strawberries. Set aside. In a separate bowl, zest lemon directly over the sugar. Mix the zest and sugar. Mix in vanilla bean if using. Toss strawberries with sugar mixture.
To assemble the tart: Top the brioche dough with the sliced berries, lightly pressing them into the dough. Fan them out to create a more decorative look. Brush exposed sides with egg wash. Bake for 30 to 35 minutes, until the top of the brioche is a deep golden-brown. Cool for at least 15 minutes before slicing. Enjoy with fresh whipped cream or ice cream.
