Brioche Tarts With Blue Cheese, Walnuts And Quince

• 3 teaspoons active dry yeast
• 6 tablespoons warm milk
• 1 cup plus 1 1/2 tablespoons all-purpose flour
• 2 1/2 cups plus 2 tablespoons bread flour
• 6 tablespoons plus 1 teaspoon sugar
• 1 teaspoon plus 2 tablespoons coarsely chopped rosemary leaves
• 1 teaspoon finely chopped orange, lemon or lime zest
• 1 1/2 teaspoons salt
• 3 large eggs
• 1 cup (2 sticks) plus 5 tablespoons butter, at room temperature
• 2 cups peeled and cubed quince, pear, apple or persimmon
• 2 tablespoons brown sugar
• 1 cup crumbled Maytag blue cheese
• 1 large egg beaten with 2 teaspoons milk
• 1 cup raw walnuts or pecans
• Honey, for reheating tarts

1. Place yeast in a small bowl, and pour in milk.
2. Stir, and allow to sit several minutes.
3. In bowl of mixer, combine all-purpose flour, bread flour, 3 tablespoons plus 1 teaspoon sugar, 1 teaspoon rosemary and zest.
4. Add yeast mixture, salt and 3 eggs.
5. Mix with dough hook on low speed until mixture is cohesive.
6. Add 1 cup plus 2 tablespoons butter.
7. Continue mixing, scraping bowl frequently, until dough is smooth and pulls away from sides of bowl, about 20 minutes.
8. Cover; refrigerate at least 5 hours.
9. Divide into 4 equal balls.
10. Pat into flat rounds 4 inches across.
11. Cover with plastic wrap; keep in a warm place for 45 minutes.

active dry yeast, warm milk, flour, bread flour, sugar, rosemary, orange, salt, eggs, butter, pear, brown sugar, crumbled maytag blue cheese, egg, walnuts, honey

Taken from cooking.nytimes.com/recipes/7637 (may not work)