Authentic home cooking from France, with US measurements. 
Rustic Apple Tart with Brioche-Style Dough (Belgium)
In Belgium and northern France, brioche-style yeast dough is often used for fruit tarts, rice tart, or the delicious sugar tart. In northern France, the famous Maroilles tart is also made with this dough. Here, I made a rustic apple tart.
Rustic Apple Tart with Brioche-Style Dough (Belgium)
In Belgium and northern France, brioche-style yeast dough is often used for fruit tarts, rice tart, or the delicious sugar tart. In northern France, the famous Maroilles tart is also made with this dough. Here, I made a rustic apple tart.
Open in Cookpad AppSteps
- 1
Add the fresh yeast to the warm milk with 1 teaspoon of the measured sugar. Stir and set aside.
- 2
In the bowl of a stand mixer, add the sifted flour, the remaining sugar, and the milk-yeast mixture.
- 3
Add the egg yolk. Mix on medium speed for 5 to 7 minutes, then add the softened butter in pieces. Mix for a few more minutes.
- 4
Cover and let the dough rest for 2 hours.
- 5
After resting, punch down the dough and place it in a buttered and floured tart pan.
- 6
Spread pastry cream (see recipe on my Cookpad) or applesauce over the tart base. Wash and slice the apples, then arrange the apple slices with the peel on. Preheat the oven to 320°F (160°C).
- 7
Dot the top with a few small pieces of butter and sprinkle with brown sugar. Bake slowly at 320°F (160°C) for about 1 hour.
- 8
You can find the recipe on YouTube at Cucina per Tutti P, and follow me on Facebook (Cucina per Tutti P) and Instagram (Cucina.per.tutti.p).
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