Follow us on Twitter 
Red, White and Blue Brioche Tartlettes!
Print
|
Email
|
by Zoe, July 1, 2009
Filed Under Special techniques | 15 Comments
With the 4th of July coming up I’ve been on a quest to create perfect picnic treats. Small and tasty fits that bill. Earlier this week I made Bakewell tarts on ZoeBakes and realized that it would be such an easy dessert to recreate using brioche dough, something I always have on hand. The tarts are made with a brioche crust, a spoon of jam, a layer of frangipane (almond cream) and topped with fresh fruit. I used cherries and blueberries to create red, white and blue tarts.
Makes 18-20 tartlettes:
1 pound (gratefruit size) piece of brioche dough.
1/2 cup jam or preserves
1 recipe frangipane (almond cream- page 193 in ABin5)
fresh fruit to match the jam you’re using
egg wash (1 egg mixed well with 1 tablespoon water)
sugar for sprinkling on top of the tartlettes
Roll out the brioche dough to about a 1/16-inch thick rectangle. Using a Round Cookie Cutter that is about 3-inch in diameter to cut out circles. Stretch the rounds out until they fit into Nonstick Mini Muffin Pan
Preheat oven to 375 degrees
place a scant teaspoon of jam in the bottom of each tart.
place about 2 teaspoons of the frangipane filling on top of the jam. It should fill the tart about 3/4 full. Place some fruit in the top of the tarts. brush edge with egg wash using a Pastry Brushes.
and dust entire tart with sugar.
Bake for 20-25 minutes or until the tarts are set and golden brown. (Because I slightly overfilled mine, they ran over the top, but they are easily loosened with a knife.)
Allow to cool and sprinkle with powdered sugar.
Happy 4th of July!!! For a savory breakfast done in this same style, check out the Bacon and Eggs in Toast.
Comments
maybelles mom said...
July 1, 2009 at 3:59 pm
The brioche dough is a wonderful idea–but the size is fantastic. very portable.
Susan said...
July 1, 2009 at 4:22 pm
What a great idea and I see you used cherries again 
A perfect bite-sized treat.
Jackie said...
July 1, 2009 at 6:14 pm
Is there anything I could use instead of almond cream? Not a fan of the almond flavor.
Laura said...
July 1, 2009 at 8:08 pm
That looks so good! If only they’d had that at the restaurant I went to last night. I thoroughly crave fruit this time of year.
I may give this a try for the family party this Saturday, thanks!
zoe said...
July 1, 2009 at 9:57 pm
Hi Jackie,
You could try making them with pastry cream (page 225) instead or even lemon curd (page 228). Those both sound lovely!
Thanks, Zoë
Dutch Oven Cookout said...
July 2, 2009 at 5:04 am
looks yummy! thanks for sharing idea in making tartlettes i love it with bite size..;) We will come back often..
Once gIn, thank you!
Amy K said...
July 3, 2009 at 6:28 am
Has anyone tried these with challah dough?
Navita said...
July 3, 2009 at 10:27 am
Happy Independence Zoe…loved ur bakewell tarts too
rho said...
July 4, 2009 at 6:50 pm
I can tell I have to make this dough – I keep saying I am going to but only have room for one dough in the fridge and I use the basic so much it wins out – but this is really really tempting me — and with lemon curd – maybe half with lemon curd and half with the almond – mmmmm
Beth said...
July 5, 2009 at 10:18 am
Thanks for the recipe. I made these yesterday with pastry cream using blackberries, cherries, bluberries, and peaches. They were a hit.
zoe said...
July 6, 2009 at 5:51 am
Hi Beth,
I bet they were fantastic with the pastry cream.
Thanks! Zoë
Michelle said...
September 5, 2009 at 5:34 am
I baked some tarts this morning using Lemon Curd and fresh blueberries. I can’t believe how delicious these are. And beautiful. I can hardly wait to bake some for my co-workers on Tuesday. They are already in love with the focaccio I bring. And no one can believe that I can make thses in the morning while getting ready for work!
jeff said...
September 5, 2009 at 6:53 am
You’ll make yourself indispensible at work…
Michell said...
June 13, 2010 at 5:16 am
I made these using the lemon filling for lemon bars, and a triple berry mix (raspberries, blueberries, blackberries). INCREDIBLE!! But do allow room for the fillings and dough to expand. I overfilled my cups and had to gently lift them from the cups. Thank goodness for silicone bakeware.
Renato said...
July 1, 2009 at 2:40 pm
I’ve some brioche dough in the fridge…
I already had baked this dough on muffin pans with fresh blueberries, and was wonderful.