{"id":267,"date":"2008-07-23T12:28:44","date_gmt":"2008-07-23T19:28:44","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=267"},"modified":"2023-07-03T17:36:35","modified_gmt":"2023-07-03T22:36:35","slug":"rustic-fruit-tart-on-the-gas-grill-from-brioche-dough","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2008\/07\/23\/rustic-fruit-tart-on-the-gas-grill-from-brioche-dough\/","title":{"rendered":"Rustic Fruit Tart On The Gas Grill (from brioche dough!)"},"content":{"rendered":"

\"fruit-tart-w-coffee-cupfruit-bowl.jpg\"<\/p>\n

A fruit pizza: The fruit sat on top of our basic non-enriched white dough (Master Recipe in the book<\/a>, page 25), but I’ve been wondering whether we could get away with using brioche dough on a stone placed in the gas grill.\u00a0 I wasn’t so sure, because brioche dough is a bit finicky and prone to scorching or drying if the temperature isn’t quite right or the heat isn’t quite even.\u00a0 So today’s recipe is very similar to the fruit pizza, but it’s made with rich brioche dough (page 189 in the book<\/a>) and it’s folded into a rustic tart.<\/p>\n

For me, it’s the Holy Grail:\u00a0 the entire meal done outside in the summer, including a delicious dessert.\u00a0 It works beautifully, so long as you have a gas grill with a reasonably controllable heat source.\u00a0 If you do, you can bake brioche dough outside, at least when it’s rolled out for tarts and other thin creations.\u00a0 <\/p>\n

Rustic fruit tarts are an easy and fast alternative to fruit pies in the summertime.\u00a0 Traditionally, they call for unleavened\u00a0pastry dough with lots of shortening.\u00a0 Rolled-out brioche dough makes a delicious and faster alternative, assuming you’ve got some stored in your freezer.\u00a0 Summer fruit are in prime form right now, so I couldn’t resist.\u00a0 It took just minutes to assemble the tart, and about 30 minutes to bake it on the grill.<\/p>\n

First, place a baking stone on your gas grill (I use a Weber Genesis A; here’s a slightly more recent\u00a0model on Amazon<\/a><\/strong>), close the lid, and manipulate the heating controls until you achieve a constant temperature of about 350 degrees F (do the best you can, erring on the cool side if you need to, and preheat for at least 20 minutes).\u00a0 On my grill, setting the knobs between low and medium gave me the temperature I needed (all burners must be “on” in order to create even heat).\u00a0 While the grill’s pre-heating, cut off a peach-size portion of brioche dough (my dough was frozen so I defrosted it overnight in the fridge), and quickly shape it into a rough ball without kneading or “gluten-cloaking;” handle it as little as possible and it will be easier to roll out thin:<\/p>\n

\"1-peach-size.jpg\"<\/p>\n

First flatten the ball with your fingers…<\/p>\n

\"2-squash-it-down.jpg\"<\/p>\n

Using enough flour to prevent sticking, roll it out into\u00a0a round, to about 1\/8-inch thickness…<\/p>\n

\"3-roll-it-out.jpg\"<\/p>\n

Use a dough scraper to loosen the dough round if it sticks…<\/p>\n

\"4-unstick-it.jpg\"<\/p>\n

Thinly slice up some juicy\u00a0summer fruit that’s very ripe; here I’ve used peaches and plums…<\/p>\n

\"5-slicing-fruit.jpg\"<\/p>\n

Gently heat 2 tablespoons of cream cheese in the microwave on low power, until it’s easily spreadable.\u00a0 Or, use a mixture of rich Italian marscapone and cream cheese if you have it.<\/p>\n

Place the dough round on a Silpat, or a cookie sheet prepared with butter or parchment paper.\u00a0 Brioche is not baked directly on a baking stone, in part because it might scorch, and in part because the stone will absorb butter, which will smoke the next time the stone is heated for high-temperature baking.\u00a0 Spread the softened cheese over the center of the dough round, leaving a 2-inch border of bare dough…<\/p>\n

\"6-spread-cheese.jpg\"<\/p>\n

Then cover the cheese with the fruit and sprinkle with about a tablespoon of granulated sugar (vary depending on how sweet your fruit tasted, but don’t omit it)…<\/p>\n

\"7-fruit-onto-the-dough.jpg\"<\/p>\n

Fold the dough over the tart as shown below, leaving a nice window of fruit showing in the center…<\/p>\n

\"8-first-foldup.jpg\"<\/p>\n

Second and third folds…<\/p>\n

\"9-second-third-fold.jpg\"<\/p>\n

After folding up the fourth side, pinch the corners together if they’re gapping, then sprinkle more sugar over the tart to help carmelize it as it bakes.\u00a0 If you’re feeling ambitious you can brush on egg wash before the sugar but it wasn’t absolutely neccesary to get the carmelization and color that you see in the pictures.\u00a0 You see, I forgot the egg wash today.\u00a0 Forgetting an ingredient here and there has become something of a specialty of mine, especially when teaching in front of large groups \ud83d\ude42<\/p>\n

\"10-sugar-sprinkle.jpg\"<\/p>\n

Place the cookie sheet or Silpat on the pre-heated baking stone.\u00a0 I covered the tart with a roomy aluminum foil baking pan to trap steam and hopefully help caramelize the crust.\u00a0 I know, we say that steam isn’t neccesary for brioche in the book, but I’ve had trouble getting top crusts to brown when done on the grill<\/a><\/strong>, and I wanted to see if this helped.\u00a0 Observant readers will notice that I snuck in a non-enriched loaf pan bread for good measure…<\/p>\n

\"11-onto-the-grill.jpg\"<\/p>\n

So just drop that cover over whatever you’re baking…<\/strong><\/p>\n

\"12-cover-for-steam.jpg\"<\/p>\n

… and 30 minutes later,<\/strong> voila, I got what I was looking for.\u00a0 The top crust was nicely caramelized, and the fruit had maintained its shape and texture.\u00a0 Juices from the fruit had blended with the cream cheese to create a delicious pastel-colored cream that surrounded the fruit.\u00a0 Despite the fruit’s ripeness, there was no excess liquid hanging around to make the bottom crust soggy, as sometimes happens with summer pies (at least when I make them!)…<\/p>\n

\"13-viewed-on-end-w-coffeecup.jpg\"<\/p>\n

I’m going to try a more substantial traditional brioche on the grill next time (not rolled out like this).\u00a0 Just as soon as I can get my hands on some sour Door County cherries…<\/p>\n

Note: <\/strong>BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.<\/p>\n","protected":false},"excerpt":{"rendered":"

A fruit pizza: The fruit sat on top of our basic non-enriched white dough (Master Recipe in the book, page 25), but I’ve been wondering whether we could get away with using brioche dough on a stone placed in the gas grill.\u00a0 I wasn’t so sure, because brioche dough is a bit finicky and prone […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4,6],"tags":[625],"yoast_head":"\nRustic Fruit Tart On The Gas Grill (from brioche dough!) - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2008\/07\/23\/rustic-fruit-tart-on-the-gas-grill-from-brioche-dough\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rustic Fruit Tart On The Gas Grill (from brioche dough!) - 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