Brioche fruit tarts

Brioche base

• oil, for greasing
• 170 g salted butter, cut into cubes (1 cm)
• 40 g milk
• 2 tsp dried instant yeast
• 60 g white sugar, plus 1 extra teaspoon
• 350 g plain flour
• 4 eggs
• 1 tsp salt

Crème pâtissière

• 420 g milk
• 110 g white sugar, to taste
• 45 g plain flour
• 2 eggs
• 1 tsp natural vanilla extract

Fruit toppings

• 4 - 5 fresh dark red plums, stones removed and flesh cut into thin wedges (see Tips)
• 250 - 300 g fresh strawberries, cut into thin slices
• 4 - 5 ripe peaches, stones removed and flesh cut into thin wedges
• jam of choice, warmed, for glazing