Fruit Tart with Brioche Pastry

Friends of Yeasted Dough, Hello! Friends of Pastry, Hello Too!
Today, we’re diving into a recipe with disputed origins. Northern France, Alsace, or even Belgium—yeasted fruit tart is deeply rooted in local traditions.

You might come across it under the name “Tarte Flamande” or “Tarte à Gros Bords.” I couldn’t tell you the precise differences between these names, but one thing I do know: yeasted fruit tart is absolutely delicious!

And how could it not be? A thick, brioche-like dough, ripe fruit, a touch of butter, and a sprinkle of brown sugar—what’s not to love? But where does it belong? Breakfast, afternoon tea, or dessert? Personally, I’d say all three! You know how much I love my sweet treats.

As for the process, there’s nothing too complicated. I always make my brioche dough with my stand mixer—it saves time and guarantees a well-kneaded dough. But of course, it’s not essential! If you’re willing to roll up your sleeves, you can do it by hand. My grandmother never had a stand mixer, and she made the most amazing brioches!

For the filling, it’s just like a classic French apple tart—super simple and all about the fruit. You can also add a cream filling, Alsatian (or Norman, depending on who you ask) style: one egg, sugar, and a bit of cream, poured in during baking.

You can bake this yeasted fruit tart in a pan, as I did here. I like this method because it gives a perfectly round and uniform shape. However, you can also place your dough directly on parchment paper within a pastry ring or a freeform mold—it will hold its shape just fine.

Other Essential Tools:
A stand mixer (mine is a Kenwood kMix)
A rolling pin
A cutting board
A good paring knife

And that’s it!

Shall we take a closer look?

The recipe, Chef!

Print Recipe

Fruit Tart with Brioche Pastry

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pâtisserie – française

Serves: 8 - 10 Difficulty: Medium Price: $

Prep Time: 20 min + 1 hour – Cooking Time: 35 min

Ingredients

• Pastry
• 100 g milk
• 5 g dehydrated yeast (or 10 g fresh)
• 50 g sugar
• 270 g flour
• 1 egg
• 75 g butter at room temperature
• Topping
• 600 to 800 g fruits
• 2 tbsp brown sugar
• 25 g butter
• Ground cinnamon (optional)

Instructions

Pastry

1

Pour the yeast on the luke warm milk.

2

Combine and add the sugar.

3

Pour on the flour and knead for 2 minutes.

4

Add the egg and knead until the dough comes of the bowl.

5

Finally add the butter and keep on kneading for 7 to 8 minutes. You should get a slightly sticky dough.

6

Cover with a linen and let rise for one hour.

Tart

7

Preheat your oven at 180 C / 355 F degrees.

8

Place the dough on a baking paper slightly floured. Spread until you get 1 cm thickness.

9

Place the dough in your pastry ring.

10

Add the sliced fruits.

11

Spread brown sugar (and ground cinnamon) and butter cut in small pieces.

12

Cook for 35 minutes.