Gold Medal Apricot Brioche Tarts
Apricot tarts, usually referred to as apricot ears in French, traditionally attribute puff pastry full of pastry cream. Nonetheless, our twist on the normal substitutes puff pastry with brioche dough and replaces crème pâtissière with frangipane, presenting a novel methodology to the normal French pastry. The time interval “oreillette” interprets to “tab” or “flap,” which precisely describes the technique to fold the pastry.
Gold Medal Apricot Brioche Tarts
Makes 18 tarts
Dough:
- ½ cup (120 grams) warmth whole milk (110°F/43°C to 115°F/46°C)
- 3¼ teaspoons (10 grams) energetic dry yeast*
- 3 tablespoons (36 grams) plus ¼ teaspoon (1 gram) granulated sugar, divided
- 3¼ cups (406 grams) all-purpose flour, plus further for dusting
- 2 tablespoons (6 grams) lemon zest
- 2 teaspoons (6 grams) kosher salt
- 4 large eggs (200 grams), room temperature
- ¾ cup plus 2 tablespoons (198 grams) unsalted butter, room temperature
Filling:
- ½ cup (113 grams) unsalted butter, room temperature
- ½ cup (100 grams) granulated sugar
- 2 large egg yolks (37 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 1½ teaspoons (6 grams) almond extract
- 1 cup (96 grams) superfine blanched almond flour
- ¼ cup (31 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- 1 large egg (50 grams), room temperature and overwhelmed
- 18 medium up to date apricots (about 630 grams), peeled, halved, and pitted, or 2 (15-ounce) cans(850 grams) apricot halves, drained and patted dry
- ½ cup (56 grams) sliced almonds
- ½ cup (160 grams) apricot preserves*, warmed
- For dough: In a small bowl, stir collectively warmth milk, yeast, and ¼ teaspoon (1 gram) sugar. Let stand until foamy, about10 minutes.
- Inside the bowl of a stand mixer fitted with the paddle attachment, combine all-purpose flour, lemon zest, salt, and remaining 3 tablespoons (36 grams) sugar. Add yeast mixture and eggs, and beat at low velocity until a shaggy dough sorts; scrape sides of bowl.
- Change to the dough hook attachment. With mixer on low velocity, add butter, 1 tablespoon (14 grams) at a time, beating until blended after each addition. Enhance mixer velocity to medium-low, and beat until dough is delicate and elastic and would not persist with your arms when touched, 10 to fifteen minutes.
- Spray a giant bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and refrigerate in a single day.
- For filling: Inside the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium velocity until gentle and creamy, 2 to 3 minutes. Add egg yolks, one after the other, beating correctly after each addition and stopping to scrape sides of bowl. Beat in extracts.
- In a small bowl, whisk collectively almond flour, all-purpose flour, and salt. With mixer on low velocity, progressively add flour mixture to butter mixture, beating until blended.
- Line 3 baking sheets with parchment paper.
- Flippantly punch down dough. Very flippantly mud work ground with all-purpose flour; find yourself dough onto prepared ground, and divide in half. Roll half of dough proper right into a 13-inch sq.. (Wrap remaining dough in plastic wrap, and refrigerate.) Trim ½ inch off all sides to create a 12-inch sq.; decrease dough into 9 (4-inch) squares. Place dough gadgets on prepared pan. Repeat course of with remaining dough.
- Place 1 dough sq. so that one stage is coping with you. Using a pastry brush, brush edges of dough with overwhelmed egg. Using a small offset spatula, unfold 1 heaping tablespoon (15 grams) filling down coronary heart of dough (about 2 inches prolonged). Place 2 apricot halves, decrease side down, on filling. Pull and fold side elements of dough to coronary heart of pastry; gently pinch dough elements collectively and fold beneath, gently pressing to stay. Return to pan. Repeat course of with remaining dough gadgets, remaining filling, and remaining apricot halves, inserting 2 inches apart on pans. Cowl with flippantly greased plastic wrap, and let rise in a warmth, draft-free place (75°F/24°C) until doubled in dimension, 45 minutes to 1 hour. (See Observe.)
- Preheat oven to 350°F (180°C).
- Gently brush pastry with overwhelmed egg; prime with sliced almonds.
- Bake, one pan at a time, until golden brown, about 20 minutes, rotating pan halfway by the use of baking. Let cool on pans for quarter-hour. Brush warmth preserves onto warmth pastries. Serve warmth, or let cool totally. Refrigerate in an airtight container for as a lot as 3 days. Biggest served an identical day as baked.
