Tarte de Brioche aux Fruits

• Flour for dusting
• 150 grams (5½ ounces) Pâte à Brioche

Prepare your mise en place.

Line a baking sheet with parchment or a silicone liner. Lightly flour a clean, flat work surface.

Place the dough on the floured surface and, using a rolling pin, roll it out to a circle about 23 centimeters (9 inches) in diameter. Carefully transfer the circle to the prepared baking sheet.

Using an offset spatula, spread a 6-millimeter