Question concerning brioche tarts -

[J.Green]

Just recently have been infatuated with brioche tarts - (ones shaped like bialy)

 

Is it better, in your opinion, to use toppings - jams/custards (placed on the center) - before or after baking?

 

Thank you!

[JohnT]

I would place the "topping" on the raw dough, then bake. I have never tried to make brioche tarts as you describe so really cannot give a definite answer. However, I would presume it was done in a similar way to a Danish. Maybe @jmacnaughtan would have an answer for you.

[Kerry Beal]

All the pictures online seem to show the topping on the dough then baked.

[jmacnaughtan]

On 04/01/2018 at 9:51 AM, JohnT said:

I would place the "topping" on the raw dough, then bake. I have never tried to make brioche tarts as you describe so really cannot give a definite answer. However, I would presume it was done in a similar way to a Danish. Maybe @jmacnaughtan would have an answer for you.

 

I'd tend to agree with @JohnT - you'd normally want something to proof the brioche around.  Do you have a picture or recipe of the kind of tart you want to make?

 

It might depend on the topping though - some require very little cooking, so it might be better to put them on after, maybe after removing some of the brioche.

[retired baker]

Had to look up a picture of bialy first.

You want a tart with brioche base, ok.

A French woman from Normandy showed me this when I was working in Fl many yrs ago.

If you want individuals just use a brioche mold.

I made a video using a 9 inch tart mold, whateva.