When I first saw this cherry and speculaas brioche tart recipe and a couple of times after that, I couldn’t imagine how this tart would look like because I haven’t seen this type of tart before. In short, it’s cherries on brioche in tart form. It took me quite a bit of time to process everything. 😛 Brioche is my very favorite kind of bread because it’s so rich. It’s a French bread made using high amounts of eggs and butter which make this bread tender, light, and a little sweet.
Besides cherry clafoutis, this cherry and speculaas brioche tart is another wonderful solution when you have too many cherries 🍒🍒🍒 and not sure what to do with it. Sure you can freeze the cherries and use it later for smoothies, making sweet treats or eat it on its own, but I’ve learned that using fresh in-season cherries is the best way in respecting these wonderful bundles of nature and in return the joy they gave us.
This cherry and speculaas brioche tart delights me tremendously! ❤️❤️❤️
Begin with making brioche dough following the recipe down below. This is brioche dough before proofing. Looks messy eh? And it’s quite wet too.
This is brioche dough after proofing in the fridge overnight. Notice that it has doubled in size.
Pit the cherries with a cherry pitter or other tools. It definitely makes life easy with a pitter but I gotta warn you that you still need to be careful in case one or two or more pits ended up in the tart like mine (even though I was very careful). 😛
It’s preferable to use fresh cherries. If using frozen cherries, thaw it first before pitting.
Line the 28cm tart tin with brioche dough. The dough is a little wetter than usual so it’s recommended to roll it out as soon as you take the dough out from the fridge and remove the gases. You should use more flour than usual on the work surface.
This is cherry and speculaas brioche tart ready for baking complete with sprinkling of raw cane sugar and speculaas spice.
What a tart! So delicious and so glad I tried it. Btw, not sure you notice it but there’s a fly on the tart in this picture. Can you find it?
From the first bite, this tart is love. What makes it even better is the brioche soaked cherries liquid. Mmmm…
It was so good that my mom who’s usually not a fan of dessert ate 3 pieces! This tart is perfect for everyone and everything!
Here’s the cross-section of the tart. I don’t mind revealing that I ate the most of it.
Cherry & Speculaas Brioche Tart – Tarte Brioche Aux Cerises Et Speculaas
Adapted from Pâtisserie by Murielle Valette
For brioche tart dough:
10g fresh yeast or 4g instant yeast
45ml milk or milk kefir, room temperature
220g bread flour
30g raw cane sugar
3 small eggs at room temperature (150g)
80g butter, softi and diced
50g raw cane sugar (reduced already)
1/2 teaspoon speculaas spice
500g black (sweet) cherries, removed stems and stoned
1. If using fresh yeast, dissolve it in the milk.
2. Place bread flour, salt, raw cane sugar, and eggs in a mixing bowl. Then add the fresh yeast and milk mixture. If using instant yeast, add it with milk in this step.
3. With a hand or stand mixer, work the mix for 10 minutes at low speed.
4. Add soft butter and mix the dough until it has an even consistency and the dough leaves the sides of the mixing bowl.
5. Grease a large bowl with some butter or olive oil. Place the dough in the bowl and cover with a wet cloth.
6. You can choose to continue making the dough on the day itself or the next day. Follow one of the steps below:
The day itself:
Prove the brioche dough in a warm place until it doubles in sizes for 1-3 hours, depending on how warm the temperature of the room is. Place dough on a floured work surface and then fold the dough to remove gas. Place back the brioche dough in the bowl, cover and put in the fridge for at least 1 1/2 hours before using.
Place brioche dough in the fridge overnight to proof. The next day, place dough on a floured (use extra!) work surface and press the dough with the palm of hands to remove gas before using.
7. As the dough is a bit sticky, handle the dough when it’s right out of the fridge and use more flour than normal on the work surface. Roll out the dough and line a 28cm tart tin. Remove excess flour with brush or fingertips.
8. Mix raw cane sugar with speculaas spice in a small bowl. Then sprinkle a third of the speculaas sugar mixture on the brioche base. Add stoned cherries and then sprinkle another third of the speculaas sugar mixture over the cherries.
9. Bake at 180oC for 25 minutes. Then cover the tart with a baking sheet or foil and bake for another 20-25 minutes until the brioche base is evenly golden brown. Remove the baking sheet/foil and cool in the tart tin.
10. Sprinkle with the remaining speculaas sugar mixture when the tart is nearly cooled down. Best served with vanilla or speculaas ice-cream, dollops of whipping cream or as is.