Equipment
Ingredients
Brioche Dough
- 250 g bread flour, sifted
- 5 g instant yeast
- 30 g granulated sugar
- 5 g fine sea salt
- 40 ml whole milk, cold
- 3 eggs, cold
- 125 g unsalted butter, cubed, pliable but cool (around 18C)
Poached Quince
- 2 quince, whole
- 500 ml water
- 100 g granulated sugar
- 30 ml lemon juice, freshly squeezed
- 2 fresh rosemary
Filling and Garnish
- 100 g blue cheese, cold
- 60 g walnuts, shelled halves or pieces
- 1 egg, lightly beaten
- 15 g demerara sugar
- 2 fresh rosemary, leaves stripped from stems
Nutrition (per serving)
Method
Combine bread flour, instant yeast, granulated sugar, sea salt, cold whole milk, and 3 cold eggs in the bowl of a stand mixer fitted with a dough hook.
Knead the mixture on medium-low speed until the dough comes together and begins to develop elasticity, pulling cleanly from the sides of the bowl.
With the mixer running, beat in the cubed, pliable butter piece by piece, waiting for each addition to be absorbed before adding the next, until a smooth, shiny windowpane is achieved.
Transfer the dough to a clean bowl, cover tightly, and allow it to proof at room temperature until noticeably puffed and nearly doubled in size.
Chill the covered dough in the refrigerator overnight to deeply relax the gluten network and firm up the butter for easier shaping.
Peel and core the quince using a sharp chef's knife or vegetable peeler.
Dice the peeled quince into even 1cm cubes.
Poach the quince cubes in a saucepan over medium heat with the water, 100g sugar, lemon juice, and whole rosemary sprigs until the fruit is deeply tender and slightly pink.
Strain the cooked quince, discarding the poaching liquid and rosemary sprigs, and allow the fruit to cool completely.
Toast the shelled walnuts on a baking sheet in a 175°C (350°F) oven until lightly browned and fragrant.
Chop the toasted walnuts roughly.
Shape the chilled brioche dough by dividing it into 8 equal portions, rolling them into smooth balls, and then flattening each into a 10cm disc. Press firmly into the center of each disc to create a raised rim, forming a nest.
Assemble the tarts by dividing the cooled poached quince, crumbled blue cheese, and chopped walnuts evenly into the depressed centers of the brioche discs on a parchment-lined baking sheet.
Proof the assembled tarts loosely covered until the dough edges look light, airy, and hold a gentle indentation when poked.
Mince the stripped fresh rosemary leaves for the garnish.
Glaze the exposed puffy edges of the brioche with the lightly beaten egg using a pastry brush.
Garnish the egg-washed edges and the top of the filling with the minced rosemary and demerara sugar.
Bake the tarts in a preheated oven at 190°C (375°F) until the brioche is deep mahogany brown, the cheese is bubbling, and the internal temperature of the dough registers 88°C (190°F).
Cool the tarts on a wire rack for at least 15 minutes to allow the cheese to set slightly before serving.
Chef's Notes
- For the best brioche texture, temperature management is non-negotiable. If your dough feels greasy or slippery at any point, do not hesitate to chill it.
- Quince takes exceptionally well to poaching and requires it before baking, as its cell walls are too robust and astringent to eat raw or merely baked.
- When shaping the tarts, leave a distinct, generous border of dough. This edge will rise vigorously around the filling during the final proof and bake, creating a natural cradle that prevents the melting blue cheese from escaping.
- A pungent blue cheese like Roquefort or a mature Gorgonzola Piccante provides the ideal sharp counterpoint to the sweet, floral quince and the rich, buttery dough. Do not substitute with mild cheeses or the flavor balance will skew overly sweet.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Freezer: 1 month — Wrap individually in plastic wrap and foil.
Reheating: Reheat in a 175°C (350°F) oven for 5-8 minutes until the cheese is bubbling and the crust is revitalized.
