September 1, 2015 3:00 pm
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.
For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here and there’s a video, too). Don’t forget to check out the rest of the TWD Blogroll!
Posted by steph (whisk/spoon)
Categories: BWJ, groups, pies & tarts, sweet things, sweet yeast breads, tuesdays with dorie
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Oh my! These look delicious 🙂 Mmmmmm!
By Claire'scomfycorner on September 1, 2015 at 3:06 pm
Yours looks great! I had to sit this one out…busy week and moving my son back to college 🙂
By isthisakeeper on September 1, 2015 at 4:49 pm
Lovely, as usual! The texture of your brioche looks amazing! I like that we both went the yogurt route for the custard. I hadn’t heard of labneh, but now I’m excited to add it to my ever growing list of foods to try.
By MaddiCakes on September 1, 2015 at 4:55 pm
these look so delicious:)
By dian wisnu on September 1, 2015 at 8:46 pm
Loved, loved, loved this one. I didn’t realize how good this would be.
Yours looks delicious!
By Cher on September 1, 2015 at 8:49 pm
Your photo shows the amazing soft and tender crumb of the brioche while holding up the fruits, juices and sauces. Very tempting!
By flourishen test kitchen on September 1, 2015 at 11:08 pm
Looks evil but in a good way!
By Mostly Mondays on September 3, 2015 at 7:52 am
It looks great! Although I don’t think it would make me cry.
By Cakelaw on September 3, 2015 at 8:57 pm
This is the dessert my dreams are made of – such a delicious combination!
By saffronandhoney on September 6, 2015 at 1:51 pm
The dessert of my dreams!
By saffronandhoney on September 6, 2015 at 1:51 pm
That looks delicious!
By Karen @ Karen's Kitchen Stories on September 6, 2015 at 11:42 pm