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, with a bit hanging over the top. Let the dough rest while you prepare the filling.
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.