TWD was hosted by Denise of Chez Us. What an amazing and talented lady! Her picture of the Brioche Plum Tart is to Die For! as well as the rest of her recipes and photos. Just beautiful!
I started making this last night and just finished baking the tart this evening. Since I graduate college in 3 days, life seems especially hectic. I did not have the ability to get plums at this moment so I went with home canned peach butter for the jam, crushed walnuts as the recipe called for, my canned peaches and fresh blueberries. The colors speak summer! The brioche dough is beyond easy because the mixer does all the muscle work. I did add a minimal amount of olive oil to the bowl before the dough was set into said bowl. I did not want to have to worry about peeling sticky dough out later.
I really enjoyed baking the dessert but I have not cut into the light chocolate brown crust and soft, warm fruit to find out what the tart will taste like. Dorie says the best way to enjoy the Brioche tart is to let the tart come to room temperature, if a person can possibly wait that long.
To get the list of ingredients for the recipe, either purchase the Dorie Greenspan "Baking From My Home to Yours" cookbook or you can go to Denise's blog and retrieve the recipe. The cookbook is so worth purchasing! My own Mom just bought herself a copy. Such a proud mother/daughter moment.
After kneading the dough in the mixer for 10 minutes, I was ready to put the dough into an oiled bowl to rise. Then the dough was put into the refrigerator to rest over night.
Walnuts were chopped, about 1/3 cup, and the jars were opened, with the peaches getting drained of the light sweet syrup they were resting in.
Peach butter was opened and slathered on the crust, with peaches, blueberries and crushed walnuts being added on top.
The Brioche tart is ready to rest for another 30 minutes.
The tart was set on a silicon mat to compensate for a slightly messy baking period. I can not wait to sink my fork into the brioche, fruit and walnuts to get the full flavor effect! Thank you Denise for picking such a wonderful dessert experience =).
The next day (today), after work, I pushed the Brioche dough into the porcelain tart dish and refrigerated for another 30 minutes. While refrigerated, the ingredients for the filling were started.
Walnuts were chopped, about 1/3 cup, and the jars were opened, with the peaches getting drained of the light sweet syrup they were resting in.
Peach butter was opened and slathered on the crust, with peaches, blueberries and crushed walnuts being added on top.
The Brioche tart is ready to rest for another 30 minutes.
The tart was set on a silicon mat to compensate for a slightly messy baking period. I can not wait to sink my fork into the brioche, fruit and walnuts to get the full flavor effect! Thank you Denise for picking such a wonderful dessert experience =).
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