Strawberry Almond Brioche Tarts
These Strawberry Almond Brioche Tarts will have you tasting the flavors of spring. With a vanilla and almond brioche base, frangipane filling that amps up the almond flavor, and fresh strawberries to top it all off, these brioche tarts are lightly sweet, buttery, and absolutely delicious. Yields: 7 brioche tarts
Servings Prep Time
7tarts 1hour
Cook Time Passive Time
17-20minutes 16-24hours
Servings Prep Time
7tarts 1hour
Cook Time Passive Time
17-20minutes 16-24hours
Ingredients
Vanilla Almond Brioche Dough
Frangipane
Strawberry Almond Brioche Tarts
Instructions
  1. In a small saucepan, heat up the milk until it just reaches 110°F. If you don’t have a thermometer, you can stick a clean finger in to feel when it is just a bit warm.
  2. Transfer the milk to a large liquid measuring cup or the bowl of a stand mixer. Sprinkle the active dry yeast on top of the milk and stir in. Allow to sit and bubble for 10-15 minutes.
  3. Once the yeast has activated, transfer to the bowl of a stand mixer. Using a wooden spoon, stir in 60 grams of bread flour. Cover the bowl with lightly greased plastic wrap and a clean towel. Allow the sponge to rise about 90 minutes or until double in size.
  4. After the sponge has doubled in size, knock the air out of it and add in the other 240 grams of bread flour, granulated sugar, and salt. Place the bowl on the stand mixer. Using the paddle attachment, mix until the flour is moistened. Mix in the vanilla and almond extracts. Slowly add in the eggs and mix until combined.
  5. Add the softened butter about 1 Tbsp at a time on low, mixing until fully incorporated after each addition. Occasionally scrape the sides of the bowl with a rubber spatula to make sure nothing gets stuck on the side. After all the butter has been incorporated, raise the speed to medium and continue to mix for and additional 8-10 minutes. Stop the mixer and scrape down the sides of the bowl. Sprinkle the dough with the additional 2 1/2 Tbsp of bread flour and allow to rest for 10 minutes.
  6. Turn the mixer on medium to medium-high until the dough is smooth and shiny and begins to pull away from the sides of the mixing bowl.
  7. Lightly grease a large bowl. Using the rubber spatula, help push the dough out of the mixing bowl and into the greased bowl. It should stretch a bit but plop straight out. You may need to use the spatula to scrape the last bit of the dough off the sides of the mixing bowl.
  8. Cover with a greased piece of plastic wrap and a clean towel. Allow to rest in a warm place to rise for 1 1/2-2 hours until about doubled in size.
  9. Refrigerate the dough for 6-8 hours, or overnight.
Frangipane
  1. In a medium bowl with a wooden spoon, or in the bowl of a stand mixer with the paddle attachment, beat together the softened butter, granulated sugar, almond flour, vanilla extract, all purpose flour, and egg until fully combined. Set aside in the refrigerator to chill while you shape the tarts.
Strawberry Almond Brioche Tarts
  1. Line two large baking sheets with parchment paper. Set aside.
  2. Remove the chilled dough from the refrigerator. Knock the air out of the dough. Cut the dough into 7 equal-sized pieces, about 125 grams each. Roll each piece of dough between your hands into a ball and place on the prepared baking sheets, making sure to leave plenty of space in between for flattening/shaping later. Cover the baking sheets with a greased piece of plastic wrap and a clean towel. Allow to rest for 40-60 minutes, the dough balls should rise a bit while resting.
  3. Preheat the oven to 375°F, making sure a rack is placed at the center of the oven.
  4. Using clean fingertips, gently flatten each ball of dough until you have a circle that is 4-5 inches across in diameter. Spread about 1 Tbsp (or a little more) of frangipane in the center, making sure to leave just about an inch of dough around it. Top with 6 or 7 sliced strawberries.
  5. Bake one baking sheet at a time for 17-20 minutes, until a light golden brown and baked through. The frangipane will be set and you should be able to feel if the tarts are baked through by touch.
  6. While the tarts are baking, mix together the honey, water, and almond extract in a small saucepan, heat over medium-low heat until the honey dissolves
  7. Remove the tarts from the oven and immediately brush over the sides of the tarts with the honey syrup. Allow to cool for about 5-8 minutes and brush with the syrup again.
Recipe Notes

These are best enjoyed while still warm from the oven. Wrap in plastic wrap and foil if you want to freeze them. If eating the next day or two, warm in a toaster oven or the oven until warmed through.

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