Apricot tarts, generally known as oreillettes des l’abricots in French, historically characteristic puff pastry stuffed with crème pâtissière. Nonetheless, our twist on the traditional substitutes puff pastry with brioche dough and replaces crème pâtissière with frangipane, presenting a novel strategy to the traditional French pastry. The time period “oreillette” interprets to “tab” or “flap,” which exactly describes the strategy to fold the pastry.
Gold Medal Apricot Brioche Tarts
Makes 18 tarts
Dough:
- ½ cup (120 grams) heat complete milk (110°F/43°C to 115°F/46°C)
- 3¼ teaspoons (10 grams) energetic dry yeast*
- 3 tablespoons (36 grams) plus ¼ teaspoon (1 gram) granulated sugar, divided
- 3¼ cups (406 grams) all-purpose flour, plus extra for dusting
- 2 tablespoons (6 grams) lemon zest
- 2 teaspoons (6 grams) kosher salt
- 4 giant eggs (200 grams), room temperature
- ¾ cup plus 2 tablespoons (198 grams) unsalted butter, room temperature
Filling:
- ½ cup (113 grams) unsalted butter, room temperature
- ½ cup (100 grams) granulated sugar
- 2 giant egg yolks (37 grams), room temperature
- 2 teaspoons (8 grams) vanilla extract
- 1½ teaspoons (6 grams) almond extract
- 1 cup (96 grams) superfine blanched almond flour
- ¼ cup (31 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- 1 giant egg (50 grams), room temperature and overwhelmed
- 18 medium contemporary apricots (about 630 grams), peeled, halved, and pitted, or 2 (15-ounce) cans(850 grams) apricot halves, drained and patted dry
- ½ cup (56 grams) sliced almonds
- ½ cup (160 grams) apricot preserves*, warmed
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For dough: In a small bowl, stir collectively heat milk, yeast, and ¼ teaspoon (1 gram) sugar. Let stand till foamy, about10 minutes.
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Within the bowl of a stand mixer fitted with the paddle attachment, mix all-purpose flour, lemon zest, salt, and remaining 3 tablespoons (36 grams) sugar. Add yeast combination and eggs, and beat at low pace till a shaggy dough types; scrape sides of bowl.
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Swap to the dough hook attachment. With mixer on low pace, add butter, 1 tablespoon (14 grams) at a time, beating till mixed after every addition. Enhance mixer pace to medium-low, and beat till dough is smooth and elastic and doesn’t persist with your palms when touched, 10 to fifteen minutes.
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Spray a big bowl with cooking spray. Place dough in bowl, turning to grease high. Cowl and refrigerate in a single day.
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For filling: Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium pace till gentle and creamy, 2 to three minutes. Add egg yolks, one by one, beating nicely after every addition and stopping to scrape sides of bowl. Beat in extracts.
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In a small bowl, whisk collectively almond flour, all-purpose flour, and salt. With mixer on low pace, steadily add flour combination to butter combination, beating till mixed.
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Line 3 baking sheets with parchment paper.
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Flippantly punch down dough. Very evenly mud work floor with all-purpose flour; prove dough onto ready floor, and divide in half. Roll half of dough right into a 13-inch sq.. (Wrap remaining dough in plastic wrap, and refrigerate.) Trim ½ inch off all sides to create a 12-inch sq.; reduce dough into 9 (4-inch) squares. Place dough items on ready pan. Repeat process with remaining dough.
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Place 1 dough sq. in order that one level is going through you. Utilizing a pastry brush, brush edges of dough with overwhelmed egg. Utilizing a small offset spatula, unfold 1 heaping tablespoon (15 grams) filling down heart of dough (about 2 inches lengthy). Place 2 apricot halves, reduce facet down, on filling. Pull and fold facet factors of dough to heart of pastry; gently pinch dough factors collectively and fold below, gently urgent to stick. Return to pan. Repeat process with remaining dough items, remaining filling, and remaining apricot halves, inserting 2 inches aside on pans. Cowl with evenly greased plastic wrap, and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 45 minutes to 1 hour. (See Be aware.)
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Preheat oven to 350°F (180°C).
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Gently brush pastry with overwhelmed egg; high with sliced almonds.
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Bake, one pan at a time, till golden brown, about 20 minutes, rotating pan midway by means of baking. Let cool on pans for quarter-hour. Brush heat preserves onto heat pastries. Serve heat, or let cool fully. Refrigerate in an hermetic container for as much as 3 days. Finest served similar day as baked.
