This week Denise of Chez Us picked Brioche Plum Tart on pages 54-55. You can get the recipe from her blog or buy the book, Baking From My Home to Yours, by Dorie Greenspan. Because I was recently diagnosed with diabetes, I was wondering whether I would be able to continue baking along with the TWD bakers. I’m happy to report that I’m not going anywhere and will be able to keep myself in check and continue to post TWD recipes. I’m also happy to say that I don’t have to put Splenda in everything I make (blech)!
I’ve never made brioche before, though it’s definitely been on my to do list. I’m glad the instructions said that the dough were behave more like a batter than a dough after mixing or I may have been tempted to add more flour!
It was totally fun to put together too. Kind of like making a mosaic. :) There would be no concentric circles on this tart. Why? Because I decided to make a two sided tart. On one side I used black raspberry jam and black plums, the other side has Nutella and cherries. Both sides are extremely delicious, the plum being the tarter of the two. I did get to try a bit of each, but refrained from gobbling down all of the brioche at the end. Man it was good! I saved myself a nutella/cherry slice for morning and did what Dorie said she does… passed it on. I gave the rest of the brioche tart to my neighbors, so I’ll find out tomorrow if they liked it.
I would definitely make this again. It’s a gorgeous presentation, looks like it came straight from a bakery. This could certainly pass for dessert, but I would be more inclined to serve this as a breakfast or brunch item instead. A definite keeper., not to mention a lot easier to make than it looks. I will warn you though, this needs time to rise and rest like bread does, because after all brioche is a bread. So be prepared for that!