Light and buttery, brioche makes a lovely base for fruit in baked pastries—so why not a tart? You can use any fruit or nut here, but this version, with thin slices of apples and plenty of cinnamon, is a fall favorite. If you like, you can fold the edges of the crust over the fruit, like a galette.
I core my apples in a way that makes them easier to slice: I use a sharp knife to quarter the apples, then I core each quarter individually by laying it on the cutting board on one of its cut sides, holding the knife at a 45-degree angle, and cutting out the core in a single motion. The apples then have a flat base (where the core was), so they can lie flat on the cutting board, which makes it easy to slice and arrange them in my favorite style: fans. To do this, place each apple quarter on the side where the core was, so the rounded side is facing up. Thinly slice the apple crosswise, holding the slices together as you go. Keep the apple quarters together until you’re ready to fan them out on the dough. (Leaving the quarters together makes it simpler to make tight, pretty fans.)
Recipe information
Yield
Makes 1 big tart
Ingredients
Brioche dough:
For the tart:
Preparation
Make the brioche dough:
Step 1
In the bowl of a stand mixer fitted with the dough hook, mix the flour, granulated sugar, and salt on low speed to combine. Add the yeast and mix to combine, 10 to 15 seconds more. Add the eggs and milk and mix for 4 minutes. The dough should form a sticky, shaggy ball around the hook.
Step 2
Increase the speed to medium and slowly add the butter 1 tablespoon at a time, being careful to incorporate each addition before adding the next; the entire process should take about 3 minutes. (If you add the butter too quickly, it can create a greasy disaster in the bowl, so pace it out.) Scrape the bowl down once or twice to make sure everything is homogeneous. (This mixing period is called intense mixing—and it is! Don’t be alarmed if the mixing is noisy or difficult in the early to mid-stages, it will come together.) Then knead the dough until it is smooth and uniform, 1 minute more.
Step 3
Grease a large bowl with nonstick spray. Transfer the dough to the bowl, cover the bowl with plastic wrap, and refrigerate for at least 12 hours.
Make the tart:
Step 4
Use the butter to generously grease an 18-by-13-inch baking sheet, including the rim.
Step 5
On a lightly floured surface, roll out the dough to a 1/2-inch-thick rectangle a little larger than the pan (about 1 inch on all sides), so that the dough will come up the sides of the pan.
Step 6
Roll up the dough around the rolling pin and transfer the dough to the prepared baking sheet. Use a pastry wheel to trim the edges so they are flush with the edges of the pan. Cover the baking sheet with greased plastic wrap (I use nonstick spray) and let the dough rise in a warm place for 30 to 35 minutes.
Step 7
Preheat the oven to 350°F / 175°C, with a rack in the middle.
Step 8
Meanwhile, peel, quarter, and core the apples, then slice crosswise 1/8- to 1/4-inch thick (see Pro Tip).
Step 9
In a small bowl, whisk together the brown sugar and cinnamon. Uncover the dough and sprinkle it evenly with half the cinnamon sugar. Arrange the apple slices across the dough (see Pro Tip). Sprinkle the remaining cinnamon sugar evenly over the apples. Finish with the salt.
Step 10
Bake the tart until the edges of the crust are golden brown, the apples are tender when pierced with the tip of a paring knife, and the sugar has caramelized, 32 to 36 minutes. Cool the tart for at least 15 minutes before slicing and serving, warm or at room temperature.
Make Ahead and Storage
Step 11
This tart is best the same day it's made. Store any leftovers in an airtight container at room temperature for up to 2 days.
Recipe notes
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