Almond Brioche Tarts with Pear & Almond Frangipane
4
servingsThese fluffy almond brioche tarts are a delicious combination of buttery brioche, creamy almond frangipane, and sweet pear, finished with a sprinkle of crunchy sliced almonds. Perfectly warm and comforting, they’re ideal for brunch, dessert, or anytime you want a little indulgence.
Pastry Chef Chloe Hodgman from The Girl & The Fig in Sonoma shows us how to make these mini almond brioche tarts. The rich, custard-like frangipane adds depth and elegance, while the almond aroma makes these tarts truly irresistible.
Ingredients
- For the Almond Milk Brioche
318 Grams Almond Milk
111 Grams Granulated Sugar
15 Grams Yeast
3 ea. Eggs
14 Grams Vanilla Paste
777 Grams All purpose flour
14 Grams Salt
83 Grams Unsalted Butter, room temperature
- For the Brioche Topping
1 ea Almond Frangipane (Recipe Follows)
200 Grams Sliced Almonds
4 ea. Red Anjou Pear
20 Grams Pearl Sugar
- Almond Frangipane
453 Grams Almond Paste, room temperature
227 Grams Granulated Sugar
227 Grams Butter, room temperature
340 Grams Eggs
170 Grams Almond Flour
5 Grams Vanilla Paste
Directions
- Heat almond milk until warm to the touch them mix in sugar and yeast. Let sit for 5 minutes until bubbly.
- While yeast mix sits, add eggs and vanilla to mixing bowl with dough hook.
- In a separate bowl combine flour and salt.
- After 5 minutes, add the yeast mixture to the egg and vanilla mixing bowl and mix with a dough hook to combine.
- Add the flour mixture and let mix on low with the dough hook until it forms a shaggy dough. Mix on medium until a dough ball forms.
- Once dough ball is formed, add butter and mix on high until completely combined and gluten has developed. Do the window test with the dough to ensure that gluten has been developed.
- Dough should be tacky, but not sticking. If it is too sticky, add small amounts of flour a little at a time, until dough is the right consistency.
- When the dough is ready, place in a covered, well-oiled bowl overnight in the fridge.
- The next day, turnout dough on to floured surface and roll out until it is at ¼ – ½ inch thick. Punch out rounds with a ring cutter.
- Place rounds onto a sheet pan lined with parchment that has been oiled. Cover and let proof until doubled in size, about 30 minutes to an hour.
- After the brioche has proofed create an indent in the center of the pastry and egg wash over the tops.
- Fill the indent with almond frangipane, then top with fresh sliced pear, sliced almonds, and pearl sugar.
- Bake at 325˚F for about 30-40minutes or until golden brown.
