Brioche Fruit Tarts
Jul 29, 2025
There’s something magical about the combination of rich, buttery brioche and sun-ripened fruit. These individual brioche tarts are one of my favorite ways to celebrate the season—soft and golden with a creamy pastry center, topped with whatever fruit looks best at the market that day. While there are a few steps to bring everything together, the process is simple and satisfying, and the end result is a showstopper.
They’re perfect for dessert or brunch, and endlessly adaptable. Try them with peaches and plums, berries, or mix it up with your own favorite pairings. If you’ve never made brioche before, don’t worry—the dough does all the work while it rests, and I’ll walk you through every step. This is the kind of recipe that makes your kitchen smell like a bakery and your table feel just a little more special.
While there are a few components to prepare, these tarts are easy to assemble and completely worth the effort. Make them for a dessert that’s just a little special—or add them to a brunch spread for a beautiful, bakery-style treat. With so much ripe fruit in season right now, it’s the perfect excuse to mix it up. Try them with berries, stone fruit, or get creative with whatever’s fresh at the market.
Components You'll Need
-
Brioche Dough (recipe below)
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Pastry Cream (makes just enough for 15 tarts)
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Fresh fruit of your choice (see below for ideas)
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Egg wash: 1 egg, 1 egg yolk, 1 tsp milk, pinch of salt
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Turbinado sugar for sprinkling
- Simple Syrup (optional for brushing when they come out of the oven. It gives the dough a nice gloss once cooled and improves its shelf life) To make simple syrup just boil equal parts of sugar and water until the sugar is dissolved.
Make the Brioche Dough
2¼ teaspoons (7 grams) active dry yeast
½ cup (102 g) whole milk, slightly warmed
2 cups (266 g) bread flour
½ cup (63 g) all-purpose flour, plus more as needed
3 large eggs
14 tablespoons (196 g) unsalted butter, softened but still cool to the touch and pliable
3 tablespoons (36 g) sugar
1 teaspoon (4 g) kosher salt
In the bowl of a stand mixer, whisk the yeast into the warm milk until dissolved. Add the bread and all-purpose flours, attach the dough hook, and mix on low speed.
Add the eggs one at a time, mixing well after each. Scrape down the bowl as needed. Continue mixing for 4–6 minutes, until the dough begins to come together.
Increase mixer speed to medium and add the butter a few tablespoons at a time, waiting for each to fully incorporate before adding the next. Once all the butter is added, continue mixing for about 15 minutes to develop the gluten, scraping the bowl occasionally.
With the mixer still running, add the sugar and salt. Mix until the dough is very smooth, elastic, and shiny—another 5–8 minutes. Use the “windowpane test” to check: stretch a small piece between your fingers. If it’s thin and translucent without tearing, it’s ready.
Transfer dough to a large buttered bowl, cover tightly with plastic wrap, and refrigerate for at least 6 hours or overnight.
Portion and Proof
Turn the cold dough out onto a lightly floured surface. Divide into 15 pieces, about 55 g each. Roll each into a smooth ball and place on parchment-lined baking sheets, spacing them 4 inches apart.
Cover loosely with plastic wrap and let rise in a warm place until doubled in size, 1½ to 2 hours.
Once risen, gently press down in the center of each ball and use your fingers to flatten it out into a round, leaving a slightly raised border like a mini pizza crust.
Make the Pastry Cream
1 cup (240 ml) whole milk
¼ cup plus ½ tablespoon (57 g) sugar
½ vanilla pod, split and seeds scraped
1½ tablespoons (15 g) cornstarch
3 large egg yolks
2 tablespoons (28 g) unsalted butter, cold
In a saucepan, heat the milk with about half the sugar and the vanilla seeds/pod until it comes to a boil. Meanwhile, whisk the egg yolks, remaining sugar, and cornstarch until smooth.
Temper the eggs by slowly whisking in some of the hot milk, then return everything to the saucepan. Cook over medium heat, whisking constantly, until thickened and bubbling—about 2–3 minutes. Cook 1 minute more to remove any raw starch taste.
Remove from heat, discard the pod, and stir in the butter until smooth. Transfer to a shallow bowl, press plastic wrap directly on the surface, and chill until ready to use.
Assemble and Bake
Preheat the oven to 350°F.
In a small bowl, whisk the egg, yolk, milk, and salt for the egg wash. Brush the surface of each brioche round.
Spoon about 1 tablespoon (15 g) of pastry cream into the center of each tart and spread it gently, keeping a border at the edge.
Top with your fruit—sliced peaches, plums, berries, or whatever looks best. Add a few raspberries or blackberries for contrast and sprinkle the fruit and edges with turbinado sugar.
Bake for 20 minutes, until the brioche is golden and the fruit is soft and glossy. Brush the tart and fruit with simple syrup Best eaten the day they’re baked.
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