Tuesdays with Dorie BWJ: Brioche Tart with White Secret SauceSeptember 1, 2015 at 3:00 pm | Posted in BWJ, groups, pies & tarts, sweet things, sweet yeast breads, tuesdays with dorie | 11 Comments
Tags: baking, bread, tart
Nancy Silverton’s Brioche Tart with White Secret Sauce is known as “the tart that made Julia cry.” If you don’t know why, then you’ll just have to watch the end of this video to see. We’ve used brioche before to make tarts, back in the BFMHTY days. Seems unusual and maybe it’s just called a tart because of its shape, but brioche is a good base to hold up to juicy fruit. This tart has a quick and easy crème fraiche (although I really used labneh) custard filling and is topped at serving time with a “secret sauce” and poached fruit. I didn’t need a box of tissues to eat this myself, but it’s plenty good, thankfully, as there’s a lot to do to if you make all the components.
Formed in a ring or a cake pan, the brioche bakes up golden and fluffy, with a tall back crust. I was a bit worried that the custard in the center wouldn’t set, but it did. “White Secret Sauce” sounds a little dodgy to me, but really it’s innocent enough…a sabayon folded with whipped cream. The sabayon is made with caramelized sugar and wine, but if you didn’t want to take the time to make it, the tart would be absolutely fine, and a bit less sweet, with just some fruit for garnish. I quick-poached some ripe apricots and plums in a portion of my caramel-wine syrup, but again, if you can’t be bothered and have nice fresh fruit, just use it as-is or macerate it with a light amount of sugar. You can also use dried fruit, in which case I do think they would be better plumped in liquid.