TWD- Brioche Plum Tart

This was my first attempt at making a brioche dough. When I initially read the Brioche Plum Tart recipe, I was concerned about the amount of time and attention it took to prepare the brioche dough. With four kids, a house and yard to care for, babysitting my brioche dough was not at the top of my priority list! As I read through the P&Q comments on the TWD site, I noticed someone asked if it would work to use the Artisan Bread in Five Minutes a Day brioche recipe and a light went on in my head.

The recipe varied slightly from Dorie's recipe in ingredients. The Artisan Bread recipe used honey as its sweetener instead of sugar, and did not have milk as Dorie's recipe did. Other than that the ingredients were the same. What I liked was I only had to mix it, let it rise once and then put in the fridge until I used it. That's my kind of dough.

I was able to find plums for only 88 cents a pound at Sunflower Farmer's Market (my favorite store right now!), but was unable to find plum jam. I had a jar of Cherry Boysenberry Preserves I had left over from a previous TWD recipe that I decided to use. I wanted to use almonds but didn't have any so I had to settle for walnuts.

The assembly was rather simple and quick. As the tart baked it smelled divine! It came out of the oven nicely browned and the plums were tender and juicy and plump. I made half the Artisan Bread brioche recipe, and used about 2/3 of the dough that I had. I think it was probably more than there would have been with the original recipe.

The finished product was quite good. The plums were a bit tart, but the sugar balanced it nicely. The walnuts gave a slightly crunchy texture and the brioche was light and tender. This is definitely more a breakfast pastry. Not quite sweet enough for dessert but it made for a great evening snack for the hubby and I and I think the kiddos will enjoy some for breakfast in the morning. At some point I will attempt brioche dough the way it is supposed to be made, but it just wasn't in the cards for me right now. If I were to try it again I would love to experiment with other fruit combinations.

If you are interested in the complete recipe, head on over to Chez Us. Until next week!

Happy Baking!