Equipment
Ingredients
Brioche Dough
- 250 g bread flour
- 30 ml whole milk, warm
- 5 g active dry yeast
- 15 g granulated sugar
- 2 eggs, cold
- 5 g fine sea salt
- 125 g unsalted butter, pliable but cool
Quince Filling
- 2 quince
- 30 g unsalted butter
- 20 g granulated sugar
- 50 ml water
- 1 fresh rosemary, whole sprig
Toppings and Finish
- 100 g blue cheese, crumbled
- 50 g walnuts, roughly chopped
- 1 fresh rosemary, finely chopped leaves
- 10 g demerara sugar
- 1 egg, beaten
Nutrition (per serving)
Method
In the bowl of a stand mixer, dissolve the yeast and granulated sugar into the warm milk. Let sit until slightly foamy.
Add the bread flour, cold eggs, and fine sea salt. Knead using a dough hook on low speed until a rough dough forms and clears the sides of the bowl.
With the mixer running on medium-low speed, add the pliable, cool butter one cube at a time, ensuring each piece is incorporated before adding the next. Continue kneading until the dough is smooth, glossy, and passes the windowpane test. Wash hands thoroughly after handling raw egg dough.
Cover the bowl and let the dough proof at room temperature for 1 hour, then transfer to the refrigerator to rest overnight.
Using a peeler, remove the skin from the quinces. Quarter them, remove the tough core completely, and cut the flesh into small, even dice.
Melt the butter in a saucepan over medium heat. Add the diced quince, granulated sugar, water, and the whole rosemary sprig. Reduce heat, cover slightly, and simmer until the quince is deeply tender and turning a rosy hue.
Remove the pan from the heat, discard the rosemary sprig, and let the quince filling cool completely.
Divide the chilled brioche dough into 8 equal portions. Use a rolling pin to flatten each piece, then press them firmly into lightly greased tartlet pans, trimming any excess edges.
Cover the tartlet pans loosely and let the shaped brioche proof at room temperature until visibly puffed.
Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit.
Using a pastry brush, gently apply the beaten egg wash to the exposed edges of the puffed brioche dough.
Divide the cooled quince filling evenly among the tart shells. Top each tart with the crumbled blue cheese and chopped walnuts.
Sprinkle the chopped rosemary leaves and demerara sugar over the tops of the tarts to provide a sweet, herbal crunch.
Bake in the preheated oven at 190 degrees Celsius or 375 degrees Fahrenheit until the brioche is deeply golden and the cheese is bubbling.
Allow the tarts to rest in their pans for 5 minutes before carefully transferring them to a wire rack to cool slightly before serving.
Chef's Notes
- Brioche dough relies on temperature control. If the dough fights you while rolling, it has become too warm. Pause and return it to the refrigerator for 15 minutes to let the butter firm up and the gluten relax.
- Quinces are incredibly dense and highly astringent when raw. Take your time braising them; they require patience to transform into the sweet, fragrant, and rosy gems this recipe requires.
- The pungency of the blue cheese is a matter of preference. Roquefort offers a sharp, salty contrast to the sweet fruit, but Gorgonzola Dolce can be used for a creamier, milder flavor profile.
- Demerara sugar on top is not just for sweetness; it provides a crucial textural crunch that contrasts the soft fruit and melting cheese.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent the brioche from drying out.
Freezer: 1 month — Freeze fully baked. Thaw at room temperature before reheating.
Reheating: Reheat in a 180C oven for 6 to 8 minutes until the crust is crisp and the cheese is molten.
