Crème Fraîche Brioche Tart with Berries
If you’re in the mood to impress without the stress, this brioche tart is your answer. It has that French pâtisserie vibe but comes together in a way that feels totally doable. Think soft, buttery crust, a creamy vanilla-kissed center, and a crown of fresh fruit. It’s one of those desserts that looks fancy but doesn’t ask too much from you.
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Servings: 8
Calories: 350kcal
Cost: 12
Equipment
- A mixing bowl
- A rolling pin
- A 9-inch tart pan (a removable bottom makes your life easier)
- Pastry brush
- Optional: a mixer for less arm work, and a small pot for warming jam if you want that glossy finish on top.
Ingredients
- For the Brioche Base:
- 2 cups of all-purpose flour
- ¼ cup white sugar
- A teaspoon of salt
- 1 tablespoon of instant yeast
- ½ cup warm milk not hot!
- 2 eggs
- ½ cup unsalted butter softened
- For the Cream Filling:
- 1 cup crème fraîche store-bought works fine
- ¼ cup sugar
- A splash of vanilla about a teaspoon
- Topping Ideas:
- A good handful 1 cup or so of fresh fruit—berries, peach slices, figs, whatever looks good
- A couple of tablespoons of apricot jam for a glaze optional
Instructions
- Start by waking up your yeast. Pour the warm milk into a bowl and stir in the yeast. Let it sit for about five minutes—it’ll look a little foamy when it’s ready.
- Mix in the flour, sugar, salt, eggs, and butter. You’re aiming for a smooth dough that pulls away from the sides of the bowl. Kneading by hand? Give it about 10 minutes. Mixer? You’re golden in 5.
- Cover the dough and let it rise for about an hour, until it’s doubled and looks nice and puffy.
- While that’s happening, preheat your oven to 375°F (190°C).
- Once your dough has risen, roll it out and press it gently into your tart pan. If it’s a little sticky, just flour your hands—it’s a soft dough.
- In another bowl, stir together the crème fraîche, sugar, and vanilla until smooth. Spread it over the dough.
- Top with fruit—make it pretty or keep it casual. It’ll taste amazing either way.
- Pop it in the oven for 25 to 30 minutes. The edges should be golden and the filling just set.
- Want that glossy finish? Warm up the apricot jam and lightly brush it over the fruit while the tart’s still warm.
- Let it cool a bit, then slice and serve. Best enjoyed with coffee, good company, or both.
Notes
Swap the berries for poached pears in the fall—next level.
Add a little lemon zest to the filling for a bit of zing.
Make the dough the night before and chill it—less work the day you serve.
A scoop of whipped cream never hurt anyone.
This tart keeps well in the fridge for a couple of days. Just cover it up.
Nutrition
Calories: 350kcal
