Now is the time of year I start to miss summer fruit. In the fall there are quinces and apples to get me through, and then the fun of Christmas takes over and I can get excited about mashed potatoes, but by mid January I am sick of it. I want red berries.
It was glee, pure, unadulterated glee that took over me when, at my local market, I noticed some local raspberries in the freezer.
Apparently this dive-y rundown market that I frequent for their unbelievable deals on pecans just froze all of the berries that they didn’t sell this summer. Firstly, this makes perfect sense. Secondly, how did I only just see them?
Oh lord. My week has been made.
We had some friends over recently, and as Jordan and I were flipping through cookbooks deciding what to make, he made several pointed comments about a brioche tart in the Ottolenghi book.. So I, being that lovely charming girlfriend that I am, (self proclaimed at least) decided to make it.
This is the most perfect breakfast. We ate it for dessert, and it was great, but for serious friends, eat this for breakfast. Next time you have people over for brunch, put this out on the table. I promise, they will be friends for life. The whole thing is somewhere between a coffee cake, a tart, and yet so much better. So very much better.
Raspberry, Mascarpone, Brioche Tart
Adapted loosely from Ottolenghi
2tbsp barely warm water
1tsp Dry Active Yeast
1 1/2 cups AP Flour
1/2 tsp Salt
2 tbsp Sugar
1/2 cup Butter
3/4 cup Mascarpone
3 tbsp Icing Sugar
1 tsp Vanilla Extract
Zest of 1 Lemon
2-3 tbsp Cream
1 1/2 cup Raspberries, or other red berry
1/2 cup Ground Almonds
1/2 cup AP Flour
1/3 cup Brown Sugar
1/3 cup Butter, cut into small cubes
In the bowl of a standing mixer fitting with the dough hook combine all ingredients except butter and mix until it comes together. Continue mixing until you can take a small piece of the dough and, when you stretch it carefully, it will stretch so thin you can see through it. This is called the window test. If the dough rips then keep kneading the dough until you can.
OR You can do this in a food processor fitted with a dough blade, OR by hand. If doing it by hand just mix it all into a bowl until it comes together, then move the dough to a lightly floured surface and push your heels of your hands into the dough. Then fold it onto itself, and repeat this pushing and folding motion until you do the window test.
Put the dough into a clean bowl and let it rise until it has doubled in size, this should take about an hour.
Punch the dough down. You can use the dough right away, but if you’ve planned long enough in advance, the dough will be even better if you put it in the fridge overnight.
If you do put it in the fridge, you will need to take the dough out about an hour before you start to bring the dough back up to room temperature.
When the dough is ready put it onto a lightly floured surface and with your hands stretch the dough out into a large circle. Using a rolling pin will flatten lots of the air bubbles that the dough has been working so hard on producing, so instead use your hands to push from the center out. It does not have to be perfect. This is a free formed galette, and it being a little rough around the edges is totally okay. Pick up the dough carefully and put it on a well floured cookie pan.
Preheat oven to 375F
In a small bowl mix the mascarpone, icing sugar, lemon zest and vanilla together. Add in the cream, tablespoon by tablespoon until you get a texture that is thin enough to spread, but not so thin it will be runny.
Spread this on the brioche dough leaving about an inch around the edges.
Now top with the raspberries.
In another small bowl mix together all the ingredients for the crumble, and with your hands break the butter into the other ingredients. You don’t want to form a cohesive dough, just a crumbly mixture.
Sprinkle this on top of the raspberries.
Let this sit out for about 20 minutes as a last proof, and then bake until the crust is nicely browned and the center just barely wiggles when you shake it. Take it out of the oven and let it cool for at least 20 minutes before serving.