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Apple Cream Cheese Brioche Tart

The beautiful brioche base of this tart gets its incredibly tender and fluffy texture from Platinum Yeast. Topped with a lusciously smooth, warmly spiced cream cheese filling and a fan of sweet, slightly tart Honeycrisp apple slices, this tart is sure to evoke all your favorite fall feelings.

Apple Cream Cheese Brioche Tart

Apple Cream Cheese Brioche Video Tutorial

Watch video above for a step-by-step tutorial. Scroll down for printable recipe.

First, prepare and bake the apple slices. Set aside to cool.

Making the brioche takes a bit of time, but the final results are so worth it! Watch the video for lots of tips and tricks.

Start by mixing all dough ingredients together — except the butter. Knead until dough is smooth and elastic.

Slowly add in the butter, one piece at a time.

Once all butter is added, knead until dough is smooth and elastic again. Now it’s time to rise.

Roll out dough, shape and rise again.

Shaping the dough

Add cream cheese filling and top with apples. Then egg wash and sprinkle pearl sugar along edge. It’s time to bake!

Add filling to the dough

Finish this beauty off by brushing a light coating of apple or apricot jam over the warm apples.

It adds a beautiful shine and nice burst of flavor.

Slice and enjoy! Forks are optional.


 

Apple Cream Cheese Brioche Tart

Apple Cream Cheese Brioche Tart
The beautiful brioche base of this tart gets its incredibly tender and fluffy texture from Platinum Yeast. Topped with a lusciously smooth, warmly spiced cream cheese filling and a fan of sweet, slightly tart Honeycrisp apple slices, this tart is sure to evoke all your favorite fall feelings.
Yield 1 (9-inch) Tart
2

Reviews

Ingredients

Apples

  • 2 cups (233g) 1/4-inch-sliced Honeycrisp apples (about 2 medium apples)
  • 1 tablespoon (12g) granulated sugar
  • 1/2 teaspoon (2.5g) fresh lemon juice
  • 1/4 teaspoon apple pie spice

Dough

  • 2 cups (250g) all-purpose flour, divided
  • 1 1/2 tablespoons (18g) granulated sugar
  • 1 1/2 tablespoons (21g) firmly packed light brown sugar
  • 1 (0.25oz) package (7g) Platinum Yeast
  • 1 1/2 teaspoons (4.5g) kosher salt
  • 1/4 cup (60g) warm whole milk (120°F/49°C to 130°F/54°C)
  • 2 large (100g) eggs, room temperature
  • 3/4 teaspoon (3g) vanilla extract
  • 1/4 cup (57g) unsalted butter, softened

Filling

  • 2 tablespoons (28g) unsalted butter, softened
  • 3 tablespoons (36g) granulated sugar
  • 2 tablespoons (28g) firmly packed light brown sugar
  • 1 teaspoon (4g) vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon apple pie spice
  • 8 ounces (226g) cream cheese, room temperature
  • 1 large (50g) egg, room temperature
  • 3 tablespoons (24g) all-purpose flour

Topping/Finishing

  • 1 large (50g) egg (for egg wash)
  • 1 tablespoon (15g) water (for egg wash)
  • Swedish pearl sugar, for sprinkling
  • Apple jelly or apricot preserves, optional (see Notes1)

Instructions

  • Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  • For apples: In a large bowl, stir together apples, granulated sugar, lemon juice, and pie spice. Let stand for 15 minutes, stirring occasionally. Spread apple mixture in an even layer on prepared pan.
  • Bake until apples are fork-tender and have released significant moisture, 12 to 14 minutes, rotating pan and stirring halfway through baking. (Apples will be slightly reduced in size but should still retain their shape.) Let cool on pan on a wire rack.
  • For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup (62g) flour, granulated sugar, brown sugar, yeast, and salt at medium-low speed until combined. Add warm milk, eggs, and vanilla; beat at medium speed until combined, about 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add remaining 1 1/2 cups (188g) flour, beating just until combined.
  • Switch to the dough hook attachment. Beat at low speed until dough is relatively smooth, elastic, and starts to pull away from sides of bowl, 6 to 9 minutes, stopping to scrape sides of bowl and dough hook. Add butter, 1 tablespoon (14g) at a time, beating until combined after each addition (6 to 8 minutes total); scrape sides of bowl and dough hook. (Dough may look slightly broken during this process but will come together.) Increase mixer speed to medium-low; beat until a smooth, elastic dough forms, about 6 minutes, stopping to scrape sides of bowl and dough hook. (Dough should pass the windowpane test; see Notes2.)
  • Turn out dough onto a clean surface; knead 4 to 5 times. Shape into a smooth round. Place dough in a large ungreased bowl; cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour. (See Notes3.)
  • Preheat oven to 325°F (170°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
  • Punch down dough; cover and let stand for 10 minutes. On a lightly floured surface, roll dough into an 11½-inch circle. (Do not flour top of dough.) Using a cake pan or plate, score a 9-inch circle in center of dough. Fold and press outside edges in a diagonal pattern about ¼ inch over score mark to create a crimped edge. Lift dough, and place in prepared pan, making sure dough is even and completely covers bottom of pan. Crimp and secure edges again as needed. Cover and let rise in a warm, draft-free place (75°F/24°C) for 25 minutes. (Dough will be puffed and hold an indentation when poked.) 
  • For filling: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, vanilla, salt, and pie spice at medium speed until well combined. Gradually add cream cheese, beating until smooth. Add egg, beating until combined. Beat in flour until smooth and well combined, stopping to scrape sides of bowl.
  • Using your fingertips, dimple center of dough back down, leaving outside crust as is. Crimp and secure edges again as needed; press out any air bubbles trapped underneath.  Spoon and spread cream cheese mixture in an even layer in center of dough. Arrange apples slightly overlapping in two concentric circles. (Discard or save any leftover apple slices as a snack.)
  • In a small bowl, whisk together egg and 1 tablespoon (15g) water. Brush outer edge of dough with egg wash, and sprinkle with pearl sugar.
  • Bake for 20 minutes. Rotate pan, and cover with foil; bake until crust is golden brown, filling is set around outside edges and slightly jiggly in center, and an instant-read thermometer inserted in center registers 175°F (79°C), 25 to 28 minutes more. Let cool in pan for 10 minutes. Using a small offset spatula, loosen edges of bread. Remove sides of pan. Let cool completely on pan base on a wire rack. Brush apple slices with jelly or preserves (if using) before slicing and serving.

Notes

  1. To give apple slices extra glisten once baked, microwave 1 tablespoon (20g) apple jelly or apricot preserves on high in 10-second intervals until melted and loose; brush onto apple slices just before serving.
  2. To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
  3. After the first rise, this dough can be punched down and refrigerated for 1 to 4 hours or up to overnight, punching it down a few times to start, as needed. Refrigerating the dough can break up the bread-making timeline and make it easier to handle later.
 

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Blog

Apple Cream Cheese
Brioche Tartlets

Looking for a smaller, handheld tart? Make these tartlets using the same brioche dough!

Go To Recipe

Brian Hart Hoffman
Editor-in-Chief, Bake from Scratch

Brian Hart Hoffman is the editor-in-chief of Bake from Scratch magazine and made his way to baking through his love for travel and a previous career as a flight attendant. After years of traveling, stopping in bakeries all over the world, and returning home with a mission to recreate the baked goods he fell in love with, he took that same passion and launched a brand dedicated to the celebration of the global baking community. Bake from Scratch has grown into one of the world’s largest baking platforms, with magazines and best-selling cookbooks, a podcast (The Crumb), in-person baking retreats, and @thebakefeed on Instagram, where there are hours of Brian’s baking video content. Brian is a frequent guest on television shows all over the country and has appeared on Today, Hallmark Channel’s Home & Family, and is currently hosting Williams Sonoma’s Baking School with weekly online classes. His mission to bake the world a better place brings frequent efforts to end childhood hunger in partnership with No Kid Hungry and other hunger relief organizations.

Review & Comments

Robin Winstead | Reply

Can you use peach or cherry for this recipe?

Red Star Yeast | Reply

Hi Robin,
We have not tested peaches or cherries, but I don’t see why they wouldn’t work. Let us know if you try it!
Happy baking!

Julie Ann Castle | Reply

Thank you for this wonderful recipe. I actually made this, but instead of apples, I used peaches and blueberries, adding cardamom and nutmeg to the mix. It was delish!

Susanne Yoders | Reply

Can this be made by hand or does it require a stand mixer?

Red Star Yeast | Reply

Hi Susanne,
It can be mixed and kneaded by hand, although it is much easier to use a stand mixer with brioche doughs due to the long kneading time required.
Happy baking!

How to Make Apple Cream Cheese Brioche Tartlets | Red Star® Yeast | Reply

[…] Apple Cream Cheese Tart recipe and video for detailed dough-making step-by-step […]

Cindy Richter | Reply

Can yeast be stored in the freezer?

Red Star Yeast | Reply

Hi Cindy – all dry yeast products can be stored in the freezer. You can find storage information on specific products here: https://redstaryeast.com/red-star-products/. Click on the product image you are interested in, then click the shelf-life and storage tab.
I hope you will find this information helpful.
Happy baking!

Ginnie Barbagallo | Reply

Can this be frozen?

Red Star Yeast | Reply

Hi Ginnie,
We don’t recommend freezing during the process or after baking because it may affect the quality of the final baked product. To break up some of the holiday prep, you could make the dough the day before and refrigerate overnight. You could also measure out filling/topping (minus apples) ingredients to make assembly next-day go even faster. This will make for the best possible end product to enjoy with your loved ones.
I hope you will find this information helpful.
Happy baking!

H Christensen | Reply

What other fruits would you recommend to top this? Also, we have lots of home canned pumpkin–any ideas or alterations for a pumpkin type tart?

Red Star Yeast | Reply

We haven’t tested any other fruits, but you can certainly experiment with other ones.

Elaine | Reply

Can you make this recipe in a large tart pan?

Red Star Yeast | Reply

Hi Elaine,
We have not tested this so cannot guarantee successful results. However, you could try a 13×9-inch pan and a rectangular shape. Same baking temperature (325F). Baking time may vary so keep an eye on it. Let us know how it goes!
Happy baking!

Pamela Kappel | Reply

Do I have to use a tart pan? Can I substitute any other kind of bakeware?

Red Star Yeast | Reply

Hi Pamela,
We have not tested this recipe in another type of pan, so cannot guarantee successful results. However, you could try a 13×9-inch pan and a rectangular shape. Same baking temperature (325F). Baking time may vary so keep an eye on it. Let us know how it goes!
Happy baking!

F morin | Reply

4 stars
Mine came out dry
I left it in the oven too long
Next time i would put more apples

Rowena | Reply

Looks delicious can’t wait to make it.

James Slate | Reply

How would I add raw cranberries to this recipe?

Red Star Yeast | Reply

Hi James,
We haven’t tested raw cranberries, but would love to hear how it turns out if you do try it!
Happy baking!

Mary Louise | Reply

Can any variety of baking apples be used in this recipe? Thank you

Red Star Yeast | Reply

Hi Mary Louise – Brian recommends Honey Crisp or Pink Lady apples. You can certainly experiment with other varieties.
Happy baking!

Linda Whitcraft | Reply

How long does it take to make?

Red Star Yeast | Reply

Hi Linda – about 3 1/2 to 4 hours, which includes both rise times.
If you refrigerate the dough, then add in that additional time. After the first rise, this dough can be punched down and refrigerated for 1 to 4 hours or up to overnight, punching it down a few times to start, as needed. Refrigerating the dough can break up the bread-making timeline and make it easier to handle later.
Happy baking!

Ben Gray | Reply

How much time, start to finish, should I allow to make this Apple Brioche?

Red Star Yeast | Reply

Hi Ben – about 3 1/2 to 4 hours, which includes both rise times.
If you refrigerate the dough, then add in that additional time. After the first rise, this dough can be punched down and refrigerated for 1 to 4 hours or up to overnight, punching it down a few times to start, as needed. Refrigerating the dough can break up the bread-making timeline and make it easier to handle later.
Happy baking!

Claire | Reply

Can I use skim milk instead of whole milk in the recipe?

Red Star Yeast | Reply

Hi Claire – Yes, you can use skim instead of whole. Potentially expect some differences in your final product, but the recipe should work fine.
Happy baking!

Linn Schmidt | Reply

This looks delightful, I can’t wait to try it. If there are any leftovers, does it need to be refrigerated?

Red Star Yeast | Reply

Hi Linn – Yes, definitely refrigerate any leftovers. We’d suggest letting slices come to room temperature or gently warming them before serving.
Happy baking!

Angela Hardin | Reply

What temperature would I use if I doubled the recipe and used a larger pan?

Red Star Yeast | Reply

Hi Angela – We have not tested this so cannot guarantee successful results. However, you could try a 13×9-inch pan and a rectangular shape. Same baking temperature (325F). Baking time may vary so keep an eye on it. Let us know how it goes!
Happy baking!

Kathleen Meier | Reply

Do you think I could top the cream cheese brioche tart with cherry pie filling instead of apple? Should I then add a few drops of almond extract to the cream cheese filling?

Red Star Yeast | Reply

Hi Kathleen – We think cherry pie filling could work as long as it has a jam/preserve-like consistency. If going that route, you might want to skip the apple pie spice in the filling and just do almond extract (do this to taste little by little; it can get very strong really fast) and maybe a touch of orange zest (optional as well). We have not tested this, but are excited to hear how it goes if you do try it.
Happy baking!

Corin Spencer | Reply

Looks amazing! I appreciate that it doesn’t have a ton of added sugar.

Michael Tarpon | Reply

Can you freeze the dough and hold it? If yes at what point and how long in the freezer?

Red Star Yeast | Reply

Hi Michael – We don’t recommend freezing the dough. You could, however, make the dough the day before and store in the refrigerator overnight.
Happy baking!

Nancy Ross | Reply

Will this need to be refrigerated to store after baking?

Red Star Yeast | Reply

Hi Nancy – Yes, definitely refrigerate any leftovers. We would suggest letting slices come to room temperature or gently warming them before serving.
Happy baking!

Chris Kachel | Reply

This looks like a terrific dessert or anytime treat. For the time crunch holidays can this be frozen and at what point in the process should it be?

Red Star Yeast | Reply

Hi Chris – We did not test this so hesitate to recommend freezing during the process. Freezing the tart after baking as the apple slices, pearl sugar, and other elements may affect the quality when thawed, so we don’t recommend that either. To break up some of the holiday prep, you could make the dough the day before and refrigerate overnight. You could also measure out filling/topping (minus apples) ingredients to make assembly next-day go even faster. This will make for the best possible end product to enjoy with your loved ones.
I hope you will find this information helpful.
Happy baking!

Cindi A Kennedy | Reply

Can I use my bread machine to make this dough?

Red Star Yeast | Reply

Hi Cindi – We developed using a stand mixer, but don’t see why not as long as ingredients can be added at appropriate increments. Mixing time may also vary.

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