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sourdough blueberry brioche tarts

Sourdough Blueberry Brioche Tarts

Do you love a good homemade cheese danish, but hate laminating dough? Then this recipe is for you! Soft and dreamy sourdough brioche, velvety cream cheese filling, and tart blueberries make these sourdough blueberry brioche tarts irresistible!

sourdough blueberry brioche tarts

I’m a sucker for a good sourdough danish! What I’m not so fond of is laminating the dough. It takes so much time and precision, more than I am often willing to commit.

These brioche tarts are my solution when I get the craving for a good sourdough pastry. There is no rolling or chilling, and up until you assemble your tarts the dough is very hands off.

Traditional brioche tarts are filled with a thick custard. Just like danish dough, custard is a pain to make and is hard to get just right. Did someone order scrambled eggs?

For this recipe I took the simple aspects of both classic pastries, and combined them to make these beautiful sourdough blueberry brioche tarts. They are delicious and easy. What more could you want from a pastry?

These sourdough pastries are the perfect treat to make for mothers day brunch.

Despite being hands off, sourdough brioche dough has a long proof time. Check out my sample bakers schedule to help you plan ahead.

Ingredients

Sourdough Brioche Dough

  • Milk – Milk is a lovely addition to this brioche dough. Use whole milk when making an enriched dough to get the highest fat content.
  • Sourdough Starter – Feed your starter 8-12 hours before you plan to mix the dough so that it is active, bubbly, and at its peak.
  • Eggs – Eggs are what give brioche bread its beautiful golden hue and airiness. Make sure to use whole eggs and not just egg whites.
  • Sugar – Sugar is what gives brioche bread its subtle sweet flavor. I like to use raw organic cane sugar when baking.
  • Flour – A strong bread flour is necessary when making brioche. Brioche dough has a high fat content, which makes gluten development difficult. The stronger your flour, the more successful the gluten development will be and the higher the quality of your final bread. I recommend King Arthurs Organic Bread Flour.
  • Salt – Salt strengthens the dough and enhances the flavor. I like to use sea salt and celtic salt in most of my baking.
  • Butter – Butter is really what makes brioche so tender and delicate. Use room temperature butter to make working it into the dough as easy as possible. To test if your butter is soft enough, press into it and if you can push all the way through without resistance, it is ready.

Cream Cheese Filling

  • Cream Cheese – Use cream cheese that has been softened. I like to take my cream cheese out of the fridge and let it set at room temperature during second proof.
  • Sugar – I use raw organic cane sugar when making cream cheese filling for my danishes or tarts.
  • Vanilla – Choose real vanilla over imitation to ensure the best flavor and cleanest ingredients.

Blueberry Topping

  • Blueberries – I used frozen blueberries in this recipe, but you can use fresh blueberries if it is what you have on hand.
  • Corn Starch – Corn starch helps thicken any juices that do release from your blueberries during bake.
  • Sugar – Sugar coats the blueberries and adds an extra touch of sweetness.
sourdough blueberry brioche tarts

How to Make Sourdough Blueberry Brioche Tarts

Despite being hands off, brioche dough has a long proof time because its high fat content makes gluten development difficult. Check out my sample bakers schedule to help you plan ahead.

Step 1: Make the Dough

In a large mixing bowl whisk together the milk, sourdough starter, eggs, and sugar until they are fully combined.

Sift in the flour and salt, and mix until no lumps of flour remain.

Add the room temperature butter by hand or stand mixer until it is fully incorporated. To test if your butter is soft enough, press into it and if you can push all the way through without resistance, it is ready.

Step 2: Strengthen the Dough

After mixing the dough together, cover your bowl and allow it to rest for 30 minutes.

Once the dough is rested perform slap and folds, or mix in a stand mixer, until it is smooth and holds its shape, about 10-15 minutes.

Note: This is a very sticky dough, avoid the temptation to add more flour during strengthening. Adding more flour will result in brioche tarts that are tough and dry.

How to slap and fold:

  • Turn the dough out onto a well misted surface.
  • Lift the dough up and slap it down onto the work surface.
  • Then fold the dough over and onto itself.
  • Grab a new edge of the dough and repeat.
  • Continue these slap and folds until the dough is smooth and holds its shape.

Step 3: Bulk Ferment

Cover the dough with a damp cloth or plastic wrap, and allow it to bulk ferment for 12 hours at 71°F(21°C). This will take more or less time depending on the temperature of your home. Adjust accordingly.

Step 4: Shape the Dough

After bulk rise, turn the dough out onto a floured surface and divide it into eight equal portions using a bench scraper or knife.

To shape each portion of dough, fold the edges into the center. Flip it over so that it is seam side down and roll it gently with your hands until it is smooth and round.

Step 5: Second Rise

Place the balls of dough seam side down on a parchment lined baking sheet.

Drape a damp kitchen towel over the baking sheet, and allow the rolls to rise for about 6 hours at 71°F(21°C), or until they have risen about 50% of their original size. This will take more or less time depending on the temperature of your home.

Step 6: Make the Fillings

For the cream cheese filling, mix together the softened cream cheese, sugar, and vanilla in a small bowl until it is smooth and creamy.

In a separate bowl, toss the frozen blueberries, sugar, and corn starch. Then, set the fillings aside.

Step 7: Press and Fill the Tarts

After bulk ferment, flour the tops of your dough balls with all-purpose flour. Using the bottom of a glass or measuring cup, press down into each ball to create a well in the center. A slight twisting motion can help prevent the dough from sticking to the glass.

Then, add 1 heaping tablespoon of cream cheese filling into the center of each tart and spread it evenly throughout the well.

Top each tart with a large spoonful of blueberries.

Step 7: Bake

Preheat your oven to 350°F(180°C).

Bake the tarts on the center rack of your oven for 18-20 minutes, or until the edges turn a light golden brown.

Allow the tarts to cool for 15 minutes and sprinkle with extra sugar before serving.

sourdough blueberry brioche tarts

Mix it Up

Not a fan of blueberries? Get creative and top these sweet pastries with things like;

  • Strawberries
  • Peaches
  • Blackberries
  • Raspberries
  • Chocolate Chips

How to Store Sourdough Blueberry Brioche Tarts

To store these brioche tarts, keep them sealed in an air tight container at room temperature for up to two days, or in the refrigerator for up to seven days.

Sample Bakers Schedule

8 PM (day 1): Mix your dough, strengthen, and cover to rise overnight.

8 AM (day 2): Divide and shape the dough.

8:30 AM (day 2): Cover for second rise.

1:30 PM (day 2): Assemble the tarts and filling.

2 PM (day 2): Bake.

2:30 PM (day 2): Store or serve.

More Sweet Sourdough Recipes

Sourdough Blueberry Brioche Tarts

4.0 from 139 votes
Recipe by Samantha Citro
Servings

8

servings
Cooking time

20

minutes
Total time

19

hours

Do you love a good homemade cheese danish, but hate laminating dough? Then this recipe is for you! Soft and dreamy sourdough brioche, velvety cream cheese filling, and tart blueberries make these sourdough blueberry brioche tarts irresistible!

Ingredients

  • Brioche Dough
  • 50 g whole milk

  • 100 g sourdough starter

  • 2 large eggs

  • 30 g granulated sugar

  • 300 g bread flour

  • 5 g salt

  • 1 stick unsalted butter, room temperature

  • Cream Cheese Filling
  • 6 oz cream cheese

  • 3 tbs granulated sugar

  • 1/2 tsp vanilla

  • Blueberry Topping
  • 1/2 cup frozen blueberries

  • 1 tsp corn starch

  • 1 tsp raw cane sugar

Directions

  • Make the Dough
  • In a large mixing bowl whisk together the milk, sourdough starter, eggs, and sugar until they are fully combined.
  • Sift in the flour and salt, and mix until no lumps of flour remain.
  • Add the room temperature butter by hand or stand mixer until it is fully incorporated. To test if your butter is soft enough, press into it and if you can push all the way through without resistance, it is ready.
  • Strengthen the Dough
  • After mixing the dough together, cover your bowl and allow it to rest for 30 minutes.
  • Once the dough is rested perform slap and folds, or mix in a stand mixer, until it is smooth and holds its shape, about 10-15 minutes. Click here to learn how to slap and fold.
  • Bulk Ferment
  • Cover the dough with a damp cloth or plastic wrap, and allow it to bulk ferment for 12 hours at 71°F(21°C). This will take more or less time depending on the temperature of your home. Adjust accordingly.
  • Shape the Dough
  • After bulk rise, turn the dough out onto a floured surface and divide it into eight equal portions using a bench scraper or knife.
  • To shape each portion of dough, fold the edges into the center. Flip it over so that it is seam side down and roll it gently with your hands until it is smooth and round.
  • Second Rise
  • Place the balls of dough seam side down on a parchment lined baking sheet. Drape a damp kitchen towel over the baking sheet, and allow the rolls to rise for about 6 hours at 71°F(21°C), or until they have risen about 50% of their original size. This will take more or less time depending on the temperature of your home.
  • Make the Fillings
  • For the cream cheese filling, mix together the softened cream cheese, sugar, and vanilla in a small bowl until it is smooth and creamy.
  • In a separate bowl, toss the frozen blueberries, sugar, and corn starch. Then, set the fillings aside.
  • Press and Fill the Tarts
  • Flour the tops of your dough balls with all-purpose flour. Using the bottom of a glass or measuring cup, press down into each ball to create a well in the center. A slight twisting motion can help prevent the dough from sticking to the glass.
  • Add 1 heaping tablespoon of cream cheese filling into the center of each tart and spread it evenly throughout the well. Then top each tart with a large spoonful of blueberries.
  • Bake
  • Preheat your oven to 350°F(180°C).
  • Bake the tarts on the center rack of your oven for 18-20 minutes, or until the edges turn a light golden brown.
  • Allow the tarts to cool for 15 minutes and sprinkle with extra sugar before serving.

Notes

  • Note: This is a very sticky dough, avoid the temptation to add more flour during strengthening. Adding more flour will result in brioche tarts that are tough and dry.
  • To store sourdough brioche tarts, keep them sealed in an air tight container at room temperature for up to two days, or in the refrigerator for up to seven days.
  • Plan ahead: Sourdough brioche requires a long ferment time because its high fat content makes gluten development difficult. Check out my sample bakers schedule to help you plan ahead.

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42 Comments

  1. How do I make a sourdough starter?
    Love to try this recipe

  2. GAIL littlefield

    Samantha, I have a new SD starter that is about 1 month old. When I feed/discard it doubles in about 5 hours. I know it is not mature enough to rise a loaf of bread. In your opinion, is a relatively young starter strong enough to rise the dough in your recipe?

  3. Phenomenal! Chefs kiss to you!

  4. You are inspiring

  5. So good! Turned out great. Thank you for the detailed instructions.

  6. I love this recipe and have tweaked it to my preferences. Absolutely delish!!!

  7. So freaking amazing.
    I began a Starter 4 weeks ago just because I saw this recipe.
    Totally worth it.
    They came out super puffy, so maybe next time I’ll use a bigger cup to create the well, or even flatten the dough balls a bit.
    Everything else was spot on.

  8. I want these for breakfast!

  9. I’m midway through making these…

    What if the second rise happened very quickly? Like an hour? Am I good to go? I may let them set a bit longer, but 6 hours would be much too much I think. My house isn’t particularly warm.. it’s 68 🤷🏻‍♀️

    This is my first attempt at something that needed to ferment, so I’m not 100% sure what to expect!

    • Hey Jessica! So many factors can play a role in how quickly the dough rises, such as humidity, temperature, altitude, and the specific ingredients used. The suggested rise times in this recipe serve as general guidelines, but with sourdough, it’s always best to read the dough based on it’s appearance and feel. I say trust your intuition and bake! I hope this was of help.

  10. Hi! Is this with active starter or discard? Thanks!

  11. How should I understand? 1 stick unsalted butter, room temperature
    How many grams?

  12. Can I use discard without feeding it?

  13. Krisandra- Made With Disdain

    This was my first time making a brioche and I was nervous. Mine didn’t look as beautiful as yours but the flavor is wonderful. I will be trying this one again with different fruits and fillings. Thank you for the like on my Instagram post!

  14. This looks so good! Can I make with other kinds of fruit?

  15. Thanks for sharing! Does it keep long?

  16. These look so good. I want to make these for company this weekend.

  17. I love these! I have a 1 month old SD starter. Used 3 day old refrigerated discard and they rose beautifully!

  18. Used this recipe once and it was amazing! Doing it a second time and my starter was bubbly like within 6 hours -_- I went ahead and made the dough, but would it be okay to let them sit in the fridge until tomorrow morning? It’s 2 pm. I’m going to give it a whirl.

  19. Can’t wait to try these again! Mine turned out a bit tough and almost an English muffin texture… I’m not sure where I went wrong but the flavor was still excellent.
    Any tips would be appreciated. I’m new to sourdough and this was my first tart.

    • Hey Laura! The tarts should be very flaky and ripable, but not quite as tough as an english muffin. Its possible they may have needed more time to ferment, especially if your home environment is on the chilly side. Try adjust fermentation times on your next time to see if that helps!

  20. I’d like these to be fresh out of the oven for 10:30 AM brunch. Could the second rise be in the refrigerator overnight? Do you have a baking schedule that would have them ready for brunch? I’m looking forward to trying them.

    • Hey Meredith! I would complete second rise first, then transfer the dough to the fridge overnight. The tarts won’t rise much if at all during a cold ferment, but this will allow you to push off bake time.

  21. Hi, my dough still seems very wet after it’s been in the stand mixer for 23 mins! Should I continue to mix or go ahead with the bulk rise ?

    Dough is smooth, it just wouldn’t stay in a ball shape if I tried !

  22. This recipe has been sitting in my “sourdough” board for a hot minute. It had me so intimidated. I finally decided yesterday was the day. I’m mad at myself for doubting my ability with such a wonderful instructor and recipe. These turned out so amazing and are simply beautiful. So bookmarking this as a fave. Thank you so much Samantha.

  23. First recipe I made after being gifted some strong sourdough starter, so delicious and fun to make. The instructions were very beginner friendly and they turned out amazing.

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