Brioche Tarts With Blue Cheese, Walnuts And Quince

By Charlie Trotter

Published March 20, 2001

Total Time
2 hours, plus 5 hours' refrigeration.
Rating
4(9)
Comments
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Featured in: THE CHEF; It's Just Dessert: Don't Be So Sweet

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Ingredients

Yield:4 servings

  • 3 teaspoons active dry yeast

  • 6 tablespoons warm milk

  • 1 cup plus 1 ½ tablespoons all-purpose flour

  • 2 ½ cups plus 2 tablespoons bread flour

  • 6 tablespoons plus 1 teaspoon sugar

  • 1 teaspoon plus 2 tablespoons coarsely chopped rosemary leaves

  • 1 teaspoon finely chopped orange, lemon or lime zest

  • 1 ½ teaspoons salt

  • 3 large eggs

  • 1 cup (2 sticks) plus 5 tablespoons butter, at room temperature

  • 2 cups peeled and cubed quince, pear, apple or persimmon

  • 2 tablespoons brown sugar

  • 1 cup crumbled Maytag blue cheese

  • 1 large egg beaten with 2 teaspoons milk

  • 1 cup raw walnuts or pecans

  • Honey, for reheating tarts

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

141 grams carbs; 374 milligrams cholesterol; 1553 calories; 25 grams monosaturated fat; 19 grams polyunsaturated fat; 48 grams saturated fat; 97 grams fat; 8 grams fiber; 1109 milligrams sodium; 35 grams protein; 27 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. TO PREPARE DOUGH:

    1. Step 1

      Place yeast in a small bowl, and pour in milk. Stir, and allow to sit several minutes. In bowl of mixer, combine all-purpose flour, bread flour, 3 tablespoons plus 1 teaspoon sugar, 1 teaspoon rosemary and zest. Add yeast mixture, salt and 3 eggs. Mix with dough hook on low speed until mixture is cohesive. Add 1 cup plus 2 tablespoons butter. Continue mixing, scraping bowl frequently, until dough is smooth and pulls away from sides of bowl, about 20 minutes. Cover; refrigerate at least 5 hours.

    2. Step 2

      Divide into 4 equal balls. Pat into flat rounds 4 inches across. Cover with plastic wrap; keep in a warm place for 45 minutes.

  2. WHILE DOUGH RISES, PREPARE QUINCE:

    1. Step 3

      Place a small sauté pan over medium-low heat, and melt remaining 3 tablespoons butter. Add quince, and sauté until just tender. Sprinkle with brown sugar and cool.

  3. TO ASSEMBLE:

    1. Step 4

      Preheat oven to 350 degrees. Place dough rounds on a baking sheet. With fingertips, press each to create a well in center and a rim on edge. Divide quince among tarts. Layer on blue cheese, letting it fill where it may. Brush tart edges with egg-milk mixture. Crush nuts in your hand over tarts, letting some fall onto edges. Sprinkle with remaining 2 tablespoons rosemary. Dust generously with remaining 3 tablespoons sugar, especially over edges.

    2. Step 5

      Bake until edges and bottoms are golden brown (lift to check), rotating pan halfway for even baking, 20 to 25 minutes. Serve warm or at room temperature. To reheat, drizzle with honey to give a little sheen.

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Ratings

4 out of 5
9 user ratings
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Comments

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k. een

There is no way to make this better. It was such an unintegrated variety of tastes. Blue cheese, quince, the dough, sugar and rosemary. And the bread turned into paste in the mouth. A LOT of work and a total fail.

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