Brioche Tart with Caramel-Poached Fruit

The dessert that made Julia Child cry

Combine yeast, milk, and sugar in the bowl of a stand mixer. Let stand for 5 minutes. Stir in ¾ cup of flour to make a firm, sticky lump. Add eggs and beat until the mixture is smooth. Scrape down the bowl. Sprinkle the remaining flour over top, but do not mix it in. Cover and set aside for about 3 hours until the yeast mixture nearly engulfs the flour.

Add the sugar, mace, salt, and eggs to the sponge. Beat with paddle on low speed for about a minute to combine the ingredients. Increase speed and beat for another 1½ minutes. Add butter a piece at a time, beating on low speed until each piece is incorporated. Beat for 2 more minutes.

Switch to the dough hook. Add the final ½ cup of flour. Knead thoroughly on low speed, then knead on medium speed for 2 or 3 minutes until the dough balls up on the hook. Scrape down the hook and bowl. Sprinkle 2 or 3 tablespoons of flour over top. Cover tightly with plastic wrap. Let rise until tripled in volume, 5 to 6 hours.

Chill without deflating for another 1 to 2 hours. Carefully remove dough from the bowl onto a lightly-floured surface. Gently pat the dough into a rectangle about 8×12 inches. Fold the dough in thirds like a letter. Wrap tightly in plastic wrap, and refrigerate overnight.

Line a baking sheet with parchment and butter the sides of 10‑inch spring-form ring (without bottom). Form brioche dough into a ball and flatten to a 5‑inch disk. On a floured surface, roll into a 12‑inch circle. Center the ring on the dough and press slightly to form a crimping guide. Fold dough about ¼ inch past the guide, and pinch and crimp the edge. Place the ring on the parchment, and lift the dough into the ring. Let rise uncovered until doubled. Place a rack in the center of the oven and preheat to 275° F.

Whisk crème fraîche and egg together with ¼ cup of the sugar. Press fingertips into dough on bottom of the pan to make dimples. Spread crème fraîche mixture over bottom of the tart. Sprinkle remaining ¼ cup sugar over top of the mixture. Brush edge of tart with beaten egg white and sprinkle with crystal sugar. Bake 40 minutes until crust is golden and custard is almost set. Let cool for a few minutes, lift off the ring.

Whip cream to soft peaks. Set aside. Place sugar in a heavy saucepan. Split vanilla beans, scrape seeds into pan, and add pods. Pour water over and bring to a boil. Cook until a deep golden color. Remove from heat and stir in wine. (The mixture will sizzle, seize, and harden.) Return to heat and bring syrup to a boil. Pour 1½ cups syrup through a strainer into a heatproof measuring cup. (Set aside remaining syrup for the fruit.)

Place yolks in a heat-proof bowl. Whisking constantly, drizzle in hot syrup. Set bowl over a saucepan of boiling water and whisk constantly for 5 minutes. Whip mixture on medium-low for 15 minutes until cool, pale, and tripled in volume. Fold in whipped cream to complete the sauce.

Slice fresh fruit. In a skillet, bring reserved caramel-wine syrup to a simmer. Add fruit and cook until softened. To serve, place a slice of tart on each plate. Spoon on some caramel-poached fruit, then some sauce. Decorate with sliced almonds and a dusting of confectioner’s sugar.