Lightly sweetened brioche dough is pressed into a tart pan and filled with jam and fresh plums, to make a wonderful breakfast treat.
I was so excited to finally be the hostess for the Tuesdays with Dorie challenge. I have been a big fan of Dorie Greenspan’s must have book, Baking from My Home to Yours, since the first time I made something from it. If there is not any other baking book to own, this is it, there is everything from yeast recipes to quick and dirty cookie recipes. I have been secretly hoping for the past year that no one would pick the Brioche Plum Tart recipe as I really wanted to make it; so happy when I received the email about being the hostess this week.
I love brioche. It is just one of those simple pastries that one can do so much with, from eating simply with jam to adding fruit. I was especially excited to try a tart using a yeast based dough and the addition of stone fruit made it even better. I am such a big fan of summertime stone fruits. The dough did have be made the day before as you will get better results after letting it set over night. I liked that the dough was sweeter than a traditional brioche recipe. The finished dough is filled with jam and then sliced plums. I could not find plum jam so I used a sour cherry and rhubarb jam, which gave the very sweet summer plums a nice slightly tart taste, reminded me of the candy Sweet Tarts. As well, I did not use walnuts, instead I used slightly toasted pecans. I made this tart for an early Saturday morning coffee with my sister and brother in-law and brought the remainder up to Lake Tahoe for our annual get away with our friend’s Evelyn & Will. It was a huge success with everyone, as who wouldn’t want a little dessert for breakfast!
Be sure to grab a cup of coffee and check out all the other Brioche Plum Tarts over at TWD. Next, Susan of Sticky, Gooey, Creamy, Chewy will be tickling our taste buds with a Raspberry Blanc-Manger – cannot wait!
about 14 ripe plums, preferably italian prune plums
2 tablespoons coarsely chopped walnuts, almonds (I used pecans)
3 tablespoons sugar
1/4 cup plum jam (I used sour cherry with rhubarb)
To make brioche:
Put the yeast and warm milk in the bowl of a stand mixer and stir until the yeast is dissolved. Add the rest of the ingredients to the bowl, and fit the mixer with the dough hook, if you have one. Working on low speed, mix for a minute or two, just to get the ingredients together.
Increase the mixer speed to medium and beat for 7 - 10 minutes, stopping a few times to scrape down the bowl and the hook, until the dough is stretchy and fairly smooth. The dough will seem fairly thin, more like a batter than a dough, and it may not be perfectly smooth - that is fine.
Transfer the dough to a clean bowl, cover with plastic wrap and leave it in a warm place until nearly doubled in size, 30 - 40 minutes.
Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl again with plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours. Then if you've got the time, leave the dough in the refrigerator overnight - it will be tastier for the wait.
To Make The Tart
This tart looks prettiest when it's made in a fluted pan. You can use either a 9-inch metal tart pan with a removable base or a porcelain baking dish, the kind sometimes called a quiche pan.
Generously butter the pan.
Press the chilled dough into the bottom of the pan and up the sides - don't worry if it's not even. Cover the pan loosely with plastic wrap and refrigerate for 30 minutes.
While the dough is in the refrigerator, prepare the filling.
Halve and pit the plums. If you are using large plums, cut each half into 2 or 3 slices. Set aside. Toss the chopped nuts with the sugar and set aside.
Remove the tart pan from the fridge and push and press the dough up the sides of the pan.
Spoon the jam onto the dough and spread it over the bottom.
Arrange the plums cut side down in a concentric circles covering the jam. Scatter over the nut mixture, and cover the tart lightly with a piece of plastic wrap.
Place the tart on a baking sheet lined with parchment or a silicone mat and let it rest in a warm place for 30 minutes.
Meanwhile, center a rack in the oven and preheat the oven to 425 degrees F.
Uncover the tart and bake for 20 minutes.
Cover it loosely with a foil tent to prevent the crust from getting too dark, and continue baking for another 10 minutes, or until the fruit juices are bubbling and the crust is firm and beautifully browned - it will sound hollow when tapped.
Transfer the tart to a rack to cool for at least 45 minutes before serving.
My name is Denise, and I am the Chief Cooking Officer of Chez Us. I confess, I love everything about food; the look, feel, smell and taste. In fact, the first thing on my mind when I crawl out of bed, besides that first cup of coffee, is what we will be sharing at the table later that day.