Califonia Bountiful

Citrus brioche tart recipe

Brioche gets taken to the next level with the addition of fresh citrus!

Chef David Rodriguez

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10 large eggs, divided use
1 1/2 cups powdered sugar
5 3/4 cups all-purpose flour
1 1/4 cups soft white wheat flour
1/3 cup sugar (with the zest of 2 oranges added)
1 tbsp. yeast
1 tbsp. salt
1 lb. butter
1/4 cup brown sugar cubes, roughly chopped
3 oranges, peeled and sliced into segments
1/3 cup raw sugar


For egg wash: Crack 1 egg into a bowl and beat with a fork or whisk. Add 1 to 2 tbsp. water and stir until combined.

For glaze: Sift powdered sugar into a bowl. Stir in 2 to 3 tbsp. water until glaze is smooth.

For brioche: In the bowl of a stand mixer, mix 9 eggs, flours, orange zest sugar, yeast and salt on low for 5 minutes or until there are no dry spots. Increase speed to medium-low and mix another 8 minutes. Add half of the butter, 1 tbsp. at a time, continuing on this speed to mix well. Add brown sugar, then remaining butter 1 tbsp. at a time until well incorporated.

Let the dough proof for 1 hour, then rest in the refrigerator at 38 degrees overnight. Divide dough into 12 equal pieces and roughly shape into balls, pressing into the middle of each for the orange slices to eventually go. Let the dough proof for another hour, then place orange slices in the centers. Let proof for another 30 minutes, then brush egg wash on dough and sprinkle with raw sugar.

Bake at 325 degrees for 12 to 15 minutes or until golden brown. Brush with glaze. Garnish with more fresh orange slices and enjoy!

Makes 12 mini-tarts

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