Prepare the Brioche Dough:
Dissolve the yeast in the lukewarm milk.
In a large bowl, mix flour, sugar and salt.
Add the eggs, dissolved yeast and remaining milk. Knead until the dough is smooth and elastic.
Add the softened butter in pieces, and knead until completely incorporated.
Cover the bowl with a clean tea towel and let rise in a warm place for about 2 hours, or until the dough has doubled in volume.
Preparation of the filling and assembly:
Preheat the oven to 180°C.
Wash and cut the peaches into pieces.
Degas the dough and spread it in a pie dish.
Arrange the peach pieces on the dough, cut side up, and sprinkle with sugar.
Cooking :
Bake for about 30 minutes, or until the brioche is golden and the peaches are juicy and lightly caramelized.
Allow the peach brioche tart to cool before serving.
Service :
Serve the peach brioche tart as is, or with a scoop of vanilla ice cream for an extra touch of indulgence.
Trick :
This pie is great in the summer when peaches are in season, but it can also be made with canned peaches out of season.
Note :
For a touch of originality, consider adding a few sprigs of rosemary or lemon thyme to the peaches before baking. They will bring a pleasant aromatic note to your brioche tart.
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