Revisited Tropéen Tart with Summer Fruits

Ingredients

• 7 g Dry baker's yeast (Dissolved in warm milk)
• 250 ml Whole milk (Warm (≈35 °C))
• 250 g Wheat flour (type 45) (Sift)
• 30 g Granulated sugar
• 3 Eggs (At room temperature)
• 1 pinch Salt
• 100 g Unsalted butter (Soft, cut into pieces)
• 10 g Butter (for the ring) (To grease the pastry ring)
• 4 Fresh apricots (Pitted, sliced)
• 3 Fresh peaches (Already pitted, sliced)
• 15 ml Olive oil (A drizzle over the fruit before cooking)
• 2 sprigs Fresh rosemary (To flavor the fruit)
• 1 Egg yolk (for glazing) (Mixed with 1 tbsp milk and a little icing sugar)
• 5 g Icing sugar (for glazing)
• 30 g Red fruit jam (Dilute with 10 ml water)
• 500 ml Whole milk (for pastry cream)
• 4 Egg yolks
• 100 g Granulated sugar (for the cream)
• 30 g Cornstarch (Maïzena)
• 1 Vanilla bean (Split and scraped)
• 5 g Sheet gelatin (Soaked in cold water)
• 200 ml Very cold whole liquid cream (At 4 °C)
• 20 g Icing sugar (for whipped cream)

Instructions

1. Dissolve the yeast

   In a bowl, mix the dry yeast with the warm milk and let rest 5 minutes until the mixture lightly foams.

   Time: PT5M

2. Mix dry ingredients and eggs

   Add the sifted flour, sugar, eggs and a pinch of salt to the yeast‑milk mixture. Knead on medium speed for 5 minutes until a homogeneous dough forms.

   Time: PT5M

3. Incorporate the butter

   Add the soft butter in pieces and continue kneading for 5 minutes until the dough becomes smooth, supple and pulls away from the sides.

   Time: PT5M

4. First rise

   Generously butter the pastry ring, place the dough inside, cover with a damp cloth and let rise for 1 hour in a place at 25 °C.

   Time: PT1H

   Temperature: 25°C

5. Prepare the fruit

   Wash the apricots and peaches, remove the pits, then slice into about 0.5 cm thick slices.

   Time: PT10M

6. Roast the fruit

   Arrange the slices on a baking sheet lined with parchment paper, drizzle with olive oil, sprinkle with rosemary and bake for 30 minutes at 180 °C.

   Time: PT30M

   Temperature: 180°C

7. Bake the brioche

   After the rise, gently remove the ring, brush the surface with the egg‑yolk‑milk‑icing‑sugar mixture, then bake for 20 minutes at 180 °C until nicely golden.

   Time: PT20M

   Temperature: 180°C

8. Prepare the pastry cream

   Heat 500 ml of milk in a saucepan. Meanwhile, whisk 4 egg yolks with 100 g sugar and 30 g starch until the mixture whitens. Pour the hot milk in a thin stream while whisking, return everything to the saucepan and cook over medium heat, stirring until thickened (about 5 minutes). Add the split vanilla bean, let infuse 2 minutes then remove the bean.

   Time: PT15M

9. Incorporate the gelatin

   Soak 5 g sheet gelatin in 2 tbsp cold water for 5 minutes. Once the pastry cream has thickened, add the drained gelatin, whisk vigorously until fully dissolved, cover with cling film in direct contact and place in the refrigerator for 30 minutes.

   Time: PT5M

10. Whip the cream

    Whisk the very cold liquid cream with 20 g icing sugar until a firm consistency and stiff peaks form.

    Time: PT5M

11. Obtain the diplomat cream

    Gently fold the whipped cream into the chilled pastry cream (in the refrigerator) using a spatula, lifting the mixture to keep the volume.

    Time: PT5M

12. Assemble the tart

    Cut the baked brioche horizontally in two. Spread the diluted jam on the lower half, then spread the diplomat cream over the whole surface. Arrange the roasted fruit in the centre, then place the top half as a “lid”. Let rest 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g