Usher in fall with these all-around delicious tarts. The light, buttery brioche is topped with hazelnut cream, vanilla bean plums and spiced hazelnut crumble. The brioche dough will need to chill overnight, so prepare it the day before you want to bake the tarts.
For the hazelnut cream, you can find hazelnut flour at a specialty grocery store, or you can make your own. Roast hazelnuts at 350°F for 10 to 15 minutes. Remove from oven and allow to cool. Once cool, rub hazelnuts together to remove outer skins. Transfer to a food processor and process until a fine flour forms.
Plum-Hazelnut Brioche Tarts
Yields | 15 brioche tarts |
- 2¾ cups, plus 1 Tbsp, bread flour
- 1 tsp instant dry yeast
- ⅓ cup sugar
- 1 tsp kosher salt
- 2½ Tbsp whole milk
- 5 large eggs
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ cup hazelnut flour
- 1 Tbsp all-purpose flour
- ¼ tsp kosher salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup powdered sugar, sifted
- ½ vanilla bean, split and seeds scraped
- 1 large egg
- ⅓ cup hazelnut flour
- ⅓ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup sugar
- ¼ tsp ground cinnamon
- ⅛ tsp kosher salt
- 3 Tbsp unsalted butter, melted
- 3 to 4 ripe plums, pitted and sliced ½ inch thick
- 1 Tbsp unsalted butter, melted
- 1 Tbsp sugar
- ½ vanilla bean, split and seeds scraped
| Preparation – Brioche Dough | In the bowl of a stand mixer, whisk together bread flour, yeast, sugar and salt. Attach dough hook to mixer. Add milk and eggs; mix on low speed until dough forms, approximately 3 minutes. Stop mixer and scrape down the sides and bottom of the bowl. On low speed, gradually add butter in tablespoon-size pieces (allow each addition to mix in before adding another). Regularly stop mixer and scrape down the sides and bottom of the bowl. Once all the butter has been added, increase speed to medium-high; mix, 8 minutes. Using a bowl scraper or spatula, transfer dough to a clean bowl; cover bowl with plastic wrap. Let rise at room temperature, 1 hour. Transfer dough to refrigerator to chill, at least 12 hours or overnight.
Line two large baking sheets with parchment paper. After the allotted time, remove brioche dough from refrigerator and transfer to a well-floured work surface. Roll out dough until ½ inch thick. Using a 3¼-inch round biscuit or cookie cutter, cut out individual rounds of dough. Gently press together dough scraps, forming them into a uniform ball. Roll out again and cut out more rounds. Repeat process until you have 12 rounds. Arrange rounds on prepared baking sheets, approximately 2 inches apart. Lightly cover baking sheets with kitchen towels or plastic wrap. Allow rounds to rise at room temperature, 1 hour and 30 minutes. Meanwhile, prepare hazelnut cream, hazelnut crumble and plum topping.
| Preparation – Hazelnut Cream | In a small bowl, combine hazelnut flour, all-purpose flour and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, powdered sugar and vanilla bean seeds on low until combined. Increase speed to medium; mix until light and fluffy, approximately 2 minutes. Add egg; mix until well combined. Add flour mixture; mix until combined. Transfer hazelnut cream to an airtight container and set in refrigerator to chill until ready to use. Before using, vigorously stir chilled cream to soften until spreadable.
| Preparation – Hazelnut Crumble | In a small bowl, combine flours, sugars, cinnamon and salt. Add butter; mix until mixture becomes crumbly and sandy in appearance. Transfer hazelnut crumble to freezer to chill until ready to use.
| Preparation – Plum Topping | In a small bowl, mix sliced plums and melted butter until evenly coated. Add sugar and vanilla bean seeds; mix until combined. Set aside.
| Assembly | Preheat oven to 375°F. Prepare an egg wash by whisking 1 large egg in a small bowl.
Using your fingers, gently flatten the tops of each dough round across the entire surface, leaving a raised border around the edges (similar to spreading out pizza dough). Brush each round with egg wash. Dollop a generous spoonful of hazelnut cream onto the center of each round; spread evenly across the surface, leaving a ½-inch border exposed around the edges. Arrange 3 to 4 plum slices on top of cream. Generously sprinkle hazelnut crumble around the edges of each brioche round. Bake until deeply golden, 25 minutes. Remove from oven and set on a wire rack to cool.
Brioche tarts are best enjoyed the day they’re made, but may be stored in an airtight container for up to two days.