I did not do justice to this weeks's TWD recipe, Plum Brioche Tart, chosen by Denise, of Chez Us. I wimped out on making the Dorie's "poor" brioche. I don't have a stand mixer, and I didn't think I could do it by hand. I had a pound of Brioche dough from Artisan bread in Five Minutes a Day in the freezer, so I used that for my dough. I didn't have plums, but I did have peaches and blackberries.
I pressed the brioche dough into the tart pan and covered the bottom with seedless blackberry jam. I arranged some peaches and blackberries to look pretty. (I may have used a few too many.) I finished it off with some almonds and sugar.
After baking for the recommended time, my tart looked like fruit soup in a bread bowl. (Which might not be a bad idea.)
I removed some of the liquid and baked it longer. It turned out very good, but my brioche did not puff very tall. I don't know if it was because I did not let it rise much, since ABin5 bread does not usually need rising time, or if I had too much fruit and juice weighing the whole thing down.
I'd really like to try this again and attempt Dorie's brioche and use plums. My version was pretty tasty and made a good breakfast, but I have a feeling it wasn't as good as it was supposed to be.
Is this what “me too” is about?
8 hours ago