Tuesday, July 14, 2009
Brioche Plum Tart-Tuesdays with Dorie
As I write this, I am happily munching on a piece of this lovely fine textured brioche topped with red and purple plums and sprinkled with sugar coated walnuts. A perfect companion to my morning cup of coffee. Thanks to Denise of chezus for choosing this easy version of the more time-consuming traditional brioche.
There's an easy way and a hard way to make most yeast breads, especially the classic brioche dough. Because this version of brioche was classified by Dorie as "skinny or poor", meaning it didn't have the luxuriance of eggs and butter, I chose the easy way-the bread machine! All the ingredients went into the bread machine at the same time and was processed on the dough cycle. Essentially, it did the work for me, including the raising or proofing of the dough.
Plums are plentiful and there was enough to make this easy jam to spread on the dough before placing the halved and pitted plums atop the tart.
The brioche recipe is on Denise's blog, chezus, but also visit TWD to see all the different versions of Dorie's Brioche Plum Tart
BTW, thanks to everyone for their thoughts and prayers for my granddaughter. She's doing very well after her heart surgery. Little babies are tougher than we think.
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