I’ve been ordering some of my veggies and herbs online and I found rhubarb! I’ve worked with them before and was soo ecstatic! This bold, crimson beauty brightens up anything you make with it. Its got this natural sourness that goes amazingly well in a pie or dessert. I love the tartness it imparts with some frangipane or custard. It also goes amazingly well with berries, apples and lemons. I’ve been brainstorming and got chatting with one of my closest friends who is a Pastry Chef. We were dabbling around with ideas and she suggested that I do a brioche tart!
Ive seen these all over and decided it was time to experiment a little. I used an apple compote at the base, some frangipane above and topped it with batons of roasted rhubarb. The amalgamation of these flavours was absolutely divine! The buttery brioche adds the perfect spin to this. A cup of coffee, an afternoon in the mountains and this delightful little treat! It makes for the most indulgent brunch or perfect with afternoon tea or quite frankly, whenever it calls your heart.
2 tbsp Granulated Sugar
1/2 tsp Cinnamon
a pinch of Nutmeg
60g Unsalted Butter
60g Granulated Sugar
60g Almond Flour
15g All Purpose Flour
Pinch of salt
360g Bread Flour/All Purpose Flour
20g Castor Sugar
7 g Instant Yeast
85ml Whole Milk
1 tsp Salt
3 Large Eggs
225g Unsalted butter
200ml Orange Juice or Apple Juice
25g Castor Sugar
1/2 tsp vanilla paste
10 ml Milk
Pinch of Sugar
For the apple compote, take the chopped pieces of apple in a pan. To this add the water and sugar. Add in the spices and let it simmer till the pieces of apple are fully cooked. Mash it or put it in a blender to make a chunky paste.
For the frangipane, add the butter and sugar to a stand mixer. Beat with the paddle attachment till it is light and fluffy. Add in the egg and keep beating till it is fully mixed in. Fold in the almond flour and all purpose flour. Keep aside once it is mixed well.
Take the rhubarb stalks, cut them into batons about 5-6 cm in length. Place them in a baking pan, to it add the juice, sugar and vanilla bean paste. Bake in a preheated oven at 180C (350 F) for 10-12 mins till it starts to turn tender. This is done so that once it is put in the brioche it bakes fully and is well cooked, as rhubarb takes time to cook.
For the brioche, take the flour, salt, sugar and yeast in a bowl of a stand mixer. Add in the eggs and milk and knead top form a dough. Using the dough hook keep kneading it on low speed for 10 mins or so. The dough will start to form well. Add in the butter in parts and let it incorporate into the dough each time. Once all the butter is added in, knead for about 15 mins. The dough should climb up the dough hook and becomes smooth and forms a windowpane. Keep this dough in the fridge overnight (12hrs).
After that, pull it out and divide into 8 parts, using a weighing scale. Roll into a ball and then flatten each one into a 12 cm diameter. Place on a silpat and let it rise for about 20-30 mins. At this time preheat the oven to 190 C (370 F).
Make an egg wash with 1/2 an egg and the milk. Add in the sugar and beat lightly.
When ready, use your fingers to to create a rim around the sides and flatten the centre of each disc. Create a rim of around 1cm. Flatten the inside. First, put a dollop of apple compote in the centre, top that with a smaller dollop of frangipane and finally place 3 batons of the baked rhubarb. Brush each brioche with the egg wash, sprinkle almond flakes on each of them, at the rim. Bake them in a preheated oven at 190 C for 20-25 mins. They should turn golden brown. Remove and cool on a wire rack.
Brew yourself a glorious cuppa and bite into heaven!