Jam and Cream Brioche Tart

This may be the best dessert I have ever made and worthy of your Mother’s Day Menu! A buttery, slightly sweet brioche crust filled with a cheesecake filling. Choose high quality preserves to swirl in your filling.

The brioche dough after it has risen 1 time.

The edges are folded over before pouring in the filling inside and swirling in your fruit preserves.

A filled tart ready for the oven.

I could not resist cutting into it while it was hot with all that ooey gooey filling running out. Amazing!

Bake from Scratch Cookbook

Ingredients:

2 ¾ cup (344 grams) all-purpose flour

3 Tbl (36 grams) granulated sugar

2 ¼ tsp (7 grams) instant yeast

1 ½ tsp (4.5 grams) sea salt

1/3 cup plus 1 Tbl (95 grams) warm whole milk (120 – 130 degrees)

3 large eggs (150 grams), room temperature and divided

1 tsp (4 grams) pure vanilla puree

6 Tbl (84 grams) unsalted butter, softened

Cream Cheese Filling (recipe follows)

2 Tbl (40 grams) fruit preserves

1 Tbl (15 grams) water

1 ½ Tbl (18 grams) sugar in the raw

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat flour, granulated sugar, yeast and salt at very low speed until combined, about 30 seconds. Slowly add warm milk, and beat at medium speed until combined. Add 2 eggs (100 grams) and vanilla, beat until combined, about 1 minute.

Switch to the dough hook attachment. Beat at low speed until smooth and elastic, about 8 minutes. Add butter, 1 Tbl (14 grams) at a time, beating until combined after each addition about 8 minutes total. Beat until a smooth elastic dough forms, about 6 minutes. Turn out dough onto a lightly floured surface, and knead 4 to 5 times. Shape dough into a smooth round.

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled in size, 30-45 minutes.

Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.

On a lightly floured surface, roll dough into an 11-inch square. Score a 9-inch square in center of dough. Fold outside 2 inches over score mark, creating a crust around edges. Lift dough, and place in prepared pan, making sure dough is even and fills the corners of pan. Cover and let rise until puffed, 20 to 30 minutes.

Preheat oven to 325 degrees.

Using your fingertips, dimple center of dough back down, leaving outside crust as is. Pour cream cheese filling inside center of dough. Make small indentations in cream cheese filling. Fill indentations with teaspoonfuls of preserves. Using a knife, swirl preserves into cream cheese filling.

In a small bowl, whisk together 1 Tbl (15 grams) water and remaining 1 egg (50 grams). Brush dough with egg wash, and sprinkle with sugar.

Bake until crust is golden brown, filling is set around the edges and slightly jiggly in center about 35-40 minutes.

Let cool for 10 minutes. Using excess parchment paper as handles, remove from pan. Serve warm, or let cool completely on a wire rack.

Cream Cheese Filling

Ingredients:

2 Tbl (28 grams) unsalted butter, softened

1/3 cup (67 grams) granulated sugar

1 tsp (6 grams) pure vanilla puree

¼ tsp sea salt

8 oz (225 grams) cream cheese, softened

1 large egg (50 grams), room temperature

3 Tbl (24 grams) all-purpose flour

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugar, vanilla puree, and salt at medium speed until well combined. Gradually add cream cheese, beating until smooth. Add egg, beating until combined. Beat in flour until smooth.