Superior Brioche - Brioche Apple Tart

Rich and tender yeast-raised tart, brushed with egg wash and filled with delicious vanilla custard and fruit.

1. Combine water and BP Creamy Instant Custard with a whisk and set aside.
2. Combine all ingredients for brioche dough, mix on 1st speed for 4 minutes or until incorporated.
3. Mix on 2nd speed for 6-8 minutes until fully developed. Target dough temperature 75 F°.
4. Divide dough into 2.5 oz. pieces and shape round.
5. Proof for 1 hour.
6. Press down in center of brioche, stretching the dough to 4” round piece with a 1⁄2” rim.
7. Brush with egg wash.
8. Deposit 1 ounce of BP Creamy Instant Custard into the center and spread evenly.
9. Place grapes or other fresh fruit on top.
10. Bake at 350 F° for 15 minutes or until golden brown.
11. Once cooled top with powdered sugar if desired.

Tips:

For every gallon of water, mix 3 lbs. of BP Creamy Instant Custard. For creamier custard try milk in place of water.