Brioche tart with white secret sauce and caramel-poached fruit

Combine one cup flour, one egg, the yeast and the milk warmed to 100 to 110F; mix with a rubber spatula.

Sprinkle a cup of flour over the top and rest 30 to 40 minutes until the flour coating cracks; this is the sponge.

Add the sugar, salt, another cup of flour and the four lightly beaten eggs on top of the sponge.

Mix with the dough hook on low for a minute or two; with it running sprinkle in half a cup of flour.

Beat on medium about 15 minutes, sometimes up to 25, until fine textured and slapping the sides of the bowl; the mixture gets very hot.

Once kneaded until no longer sticky, work in the softened butter about a tablespoon at a time on a floured surface, folding and pushing with the heel of the hand, working fast so the butter does not turn oily, until smooth and elastic.

Rest 2 to 3 minutes, then knead again briefly until the dough cleans the butter off the surface and hands.

Place in a greased bowl under plastic wrap at room temperature until doubled, about two to two and a half hours.

Deflate with a gentle twist, lifting and letting it fall; refrigerate for the second rise, four to six hours or overnight.

Working with the chilled dough, flatten into a five inch disc and roll to a circle one to one and a half inches larger than a 10 inch flan ring.

Press the ring into the dough, fold the edge over about a quarter inch past the guideline and crimp all round; transfer to a lined baking sheet, prop up the crimped edge and press down the centre.

Leave uncovered at room temperature for an hour to double in size.

For the creme fraiche, shake the heavy cream and buttermilk together in a lidded container and leave at room temperature about a day until thick; refrigerate.

Whisk the creme fraiche with an egg.

Dimple the centre of the dough and pour in the creme fraiche.

Sprinkle sugar over the creme fraiche until it stops being absorbed and sits on the surface.

Brush the crimped edge with egg white and sprinkle with crystal sugar.

Bake at 275F for 30 to 40 minutes, until the crust is golden brown and the custard is just set and jiggles slightly.

For the caramel syrup, put the sugar in the pan with the vanilla seeds and the two scraped pods; pour in the water and do not stir.

Bring to a boil over high heat; once it starts to colour, swirl gently until deep gold.

Off the heat, stand back and add the dry white wine; the caramel seizes and hardens. Return to the heat and boil until the caramel melts again.

Strain one and a half cups of the syrup into a measuring cup; keep the remaining syrup for the fruit.

Whisk the egg yolks in a bowl set over a saucepan of boiling water, not touching the water, while pouring in the measured syrup, 5 to 8 minutes, until voluminous and too hot to hold a finger in.

Beat with a mixer 10 to 15 minutes until cool to the touch, pale and tripled in volume.

Whip the cream to soft peaks and fold into the sabayon; cover and refrigerate, up to 24 hours.

Slice the pitted peaches, plums and nectarines.

Bring the remaining caramel wine syrup with the vanilla pods to a boil, add the fruit, swirl and saute until softened.

Warm the tart in a low oven.

Soak the brioche with the syrup, add some of the fruit, plop on the white secret sauce, top with toasted sliced almonds and finish with powdered sugar.