BAKED TO THE NINES
JAM AND CREAM BRIOCHE TART
Makes 1 (9-inch) tart
In a 1997 episode of Julia Child’s Baking with Julia, Nancy Silverton baked a brioche tart that was so good it made Julia cry. In our take on this groundbreaking dessert, we filled a pillowy brioche “crust” with velvety cream cheese custard and swirled it with fruit preserves. Finished off with crunchy pearl sugar, this stunner might just make you shed a tear, too.
2¾ cups (344 grams) all-purpose flour
3 tablespoons (36 grams) granulated sugar
2¼ teaspoons (7 grams) instant yeast
1½ teaspoons (4.5 grams) kosher salt
⅓ cup plus 1 tablespoon (95 grams) warm whole milk (120°F/49°C to 130°F/54°C)
3 large eggs (150 grams), room temperature and divided
1 teaspoon (4 grams) vanilla extract
6 tablespoons (84 grams) unsalted butter, softened
Cream Cheese Filling (recipe follows)
2 tablespoons (40 grams) fruit preserves*
1 tablespoon (15 grams) water
1½ tablespoons (18 grams) Swedish pearl sugar
1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, granulated sugar, yeast, and salt at very low speed until combined, about 30 seconds. Slowly add warm milk, and beat at medium speed until combined. Add 2 eggs (100 grams) and vanilla, and beat until combined, about 1 minute. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, about 8 minutes. Add butter, 1 tablespoon
