web analytics

Cream Filled Bread Tart with Plum and Dried Cherry Compote

This month’s SHF theme is Tempting Tarts, hosted by none other than Jarrett, owner of every food blogger’s (and food blog fan’s) favorite resource.

The idea for this tart came straight out of Baking with Julia. In it, Nancy Silverton offers up a wonderful looking Brioche Tart. Hers is rich dough, filled with a creme fraiche and egg custard and baked. It is then topped with a creamy white wine sauce and poached fruit.

My tart is nowhere near as rich as hers, in no small part because I couldn’t be bothered to make a brioche dough. Instead, I used a half batch of my classic white bread and a cream filling. It turned out rather like a custard pizza, but once the fruit compote was added and the juices absorbed, it was very nice. I definately like the idea of using a bread base for a tart because it makes the tart seem so much more substantial. It would be easy to take this type of dessert to a picnic as well. Next time, I think I will slice some apples or stone fruits and lay them in the custard to bake with the tart. A cream cheese filling would go very well here, too. If you’re making your own filling, cut down on the sugar. This recipe adds more sugar before baking.
Use something at least as rich as the white bread as a base. I finally updated my brioche recipe and a half batch of the would be perfect.

Cream Filled Bread Tart with Plum and Dried Cherry Compote

1/2 batch classic white bread or brioche dough

1 cup creme fraiche or sour cream

1 egg

1 egg white

1/3 -1/2 cup sugar

Butter a 10 inch tart pan.

Let the dough rise once, then roll out into a circle at least 1 inch larger than tart pan. Transfer the dough to tart pan and roll edges over, creating ruffled edge. Or, if you’re like me, simply fold the edge over to create an almost pizza like crust. Let rise again for 45 minutes to 1 hour. You can do this rise overnight in the fridge if you’d like, but let the dough come to room temperature before proceeding.

Beat together the creme fraiche and the egg and set aside.
After the second rise, use your finger tips to dimple the bottom of the tart like a focaccia. Spread the cream filling over the center of the tart. Brush the crust with the lightly beaten egg white and sprinkle the whole thing with sugar. You should use approximately 1 tbsp for the crust and ¼-1/3 cup for sprinkling the pastry cream. The cream will absorb sugar as you sprinkle it, so, if necessary, add a bit more sugar until it ceases to be absorbed by the cream.
Bake in a 375F oven for 35-40 minutes (for white bread)

Bake in a 275F oven for 30-40 minutes (for brioche)

Allow tart to cool down for a few minutes before transferring it to a cooling rack. Serve slightly warm or at room temperature with warm compote, recipe below.

Dried Cherry and Plum Compote

½ cup sugar
½ vanilla bean
6 plums, unpeeled, pitted and cut in sixths
½ cup dried cherries
¼ cup water
1 tsp lemon juice

Combine ingredients in a medium saucepan over medium heat. Cover and cook for about 15 minutes, until plums are tender. Remove vanilla bean and serve with tart or over ice cream.

Share this article

  • Stephanie
    June 16, 2005

    Even without the brioche, that’s one fine looking tart!

  • Clare Eats
    June 16, 2005

    The cafe near my house makes a single serve brioche tart with custard and a plum on top, it is FANTASTIC!

    This looks awesome. I am sick, so I dont think I wil get a recipe in and I am very sad about it.. 🙁

  • Ana
    June 17, 2005

    That’s a beautiful tart Nic. Makes my hungry. It is now 6:30 am here in my neck of the woods, and that tart would be wonderful breakfast.

  • Nic
    June 17, 2005

    Stephanie – Next time you’re in a book store, check out Baking with Julia.You won’t believe how wonderful the photos are in there.

    Clare – I’m jealous that you’re able to eat that dessert without having to bake it yourself! Lucky girl…

    Ana – I’ll admit that the leftovers were my breakfast after making this. Yummy.

  • Jennifer
    June 17, 2005

    I’m falling head over heels for the compote! It looks and sounds scrumptious. Bring on the ice cream!

  • Nic
    June 17, 2005

    Jennifer – The compote was great. I loved how the vanilla/plum syrup that resulted was absorbed by the tart.

  • Jennifer
    June 17, 2005

    Wow…that is one tart my husband would absolutely kill for! I can’t let him see your site or he’ll have me making it for him as soon as I get home from work tonight!

    Glad to have you out for SHF, as always Nic – great job.

  • Nic
    June 17, 2005

    Jennifer – Funny, another friend told me that about her husband, too.

  • Sam
    June 17, 2005

    I bet that would make a great savoury tart too

  • Mika
    June 17, 2005

    Custard pizza is a great description for this recipe. It looks hearty and delicious. What a great entry for SHF!

  • Kelli
    June 17, 2005

    Holy food porn. =)

  • Nic
    June 17, 2005

    Sam – I totally agree that this would make a great savory tart, especially for something like the asparagus custard tart on Epicurious.

  • Lori
    June 18, 2005


    I’ve never tasted a bread tart, and yours sounds intriguing! They don’t sell them here in Manila so I’ll have to make my own. 🙂

    Beautiful tart, BTW. Good job.


  • McAuliflower
    June 18, 2005

    I like how bready and eggy yours looks! It sounds like a nice winter time dessert to whip out… I’ll have to file this one away!

  • Alice
    June 18, 2005

    Wow, what a great idea! Fantastic job!

  • Sylvie
    June 18, 2005

    Yum! I love the compote idea. A mix of sweet od savory. Leaves many options for serving. A must save recipe.

  • Zarah Maria
    June 19, 2005

    Uh, sounds wonderful Nic! I’ve never seen anything like that, but have a sneaking suspicion it might turn up in my kitchen soon…

  • Nic
    June 19, 2005

    I really recommend that compote – very tasty! And to anyone who tries the tart, let me know how you liked it!

  • Cathy
    June 19, 2005

    Hi Nic – I’m a little late to the party, but just wanted to say your tart looks fantastic! I’d never heard of a bread or brioche tart, but seems like there would be all sorts of interesting possibilities with this idea.

  • Kelli
    June 19, 2005

    Wow, I’ve never thought to have a bread based tart before. I can’t wait to try it. I agree with Sam – I bet it would make an excellent savory tart.

  • Julie
    June 19, 2005

    That looks delectable, Nic. I love anything with custard and fruit…

  • Lynn
    June 19, 2005

    Bread dough as tart crust is such a unique idea. Finally, a tart that travels well! I bet it works very well for quiches as well.

  • sarah
    June 20, 2005

    omy! brilliant bread! custard pizza lol!

    it looks beautiful…

  • pinkcocoa
    June 21, 2005

    Ohh this looks so yummi!

What do you think?

Your email address will not be published. Required fields are marked *