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Sourdough Blueberry Brioche Tarts

Freshly prepared sourdough blueberry brioche tarts plated on ceramic dishes
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Delight in these rich, buttery sourdough brioche tarts bursting with fresh blueberries, perfect for a sophisticated breakfast or elegant dessert.

Ingredients

Scale
  • 1 cup sourdough starter
  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 1 tbsp active dry yeast
  • 3 large eggs
  • ½ cup unsalted butter, softened
  • 1 cup fresh blueberries
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 egg yolk (for egg wash)
  • 2 tbsp powdered sugar (optional, for dusting)

Instructions

  1. In a mixing bowl, combine sourdough starter, warm water, yeast, and sugar. Let it activate for 10 minutes.
  2. Add flour, salt, eggs, vanilla extract, and lemon zest. Mix until a dough forms.
  3. Gradually incorporate the softened butter, kneading until the dough is smooth and elastic.
  4. Cover the dough and allow it to rise in a warm place for 1 to 1.5 hours, until doubled in size.
  5. Preheat the oven to 375°F (190°C). Grease tart tins or muffin pans.
  6. Divide the dough into equal portions and press each portion into the molds, forming tart shells.
  7. Fill each tart shell with fresh blueberries evenly.
  8. Brush the edges of the tarts with egg yolk for a golden finish.
  9. Bake for 20-25 minutes or until the tarts are golden brown and cooked through.
  10. Let cool slightly, then dust with powdered sugar if desired before serving.

Notes

For a richer flavor, serve warm with a dollop of whipped cream or a drizzle of honey.

Find it online: https://grilldrip.com/sourdough-blueberry-brioche-tarts/