AT A GLANCE
You can replace the rhubarb here with any fruit that's in season. Just be sure to cut or slice it to a size that will be tender within the cooking time. This tart is best eaten fresh from the oven; warm up any leftovers before you tuck in.
|01||Combine flour, sugar, glacé orange, yeast, rinds and a pinch of salt in an electric mixer fitted with a dough hook and mix well. Whisk milk, egg and yolk, and juice in a separate bowl then, with mixer on low-medium speed, add egg mixture and mix to combine (a little flour will remain at the bottom of the bowl at this point). On medium speed, gradually add butter, mixing to form dough, then turn out onto a lightly floured surface and knead until dough is smooth and glossy (4-5 minutes). Transfer to a buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until doubled in size (1½-2 hours).|
|02||Preheat oven to 200C. Turn dough out onto a lightly floured surface then roll out to a 28cm-diameter round and line the base and sides of a buttered 24cm-diameter fluted tart tin, then prick all over with a fork.|
|03||For sugared rhubarb top, spread crème fraîche over dough, then coarsely grate butter over. Combine sugar, rinds and vanilla seeds in a small bowl and scatter two-thirds of the mixture over brioche, then scatter rhubarb over evenly, then remaining sugar mixture and bake until golden (30-35 minutes). Stand for 15 minutes and serve warm or at room temperature. Best eaten on the day it’s made.|