Tuesdays with Dorie: Brioche Plum Tart
July 14, 2009 at 1:35 am | Posted in groups, pies & tarts, sweet things, sweet yeast breads, tuesdays with dorie | 37 Comments
I’ve been itching to make a tart with the gorgeous summer fruits that are popping up at the Greenmarket. Thanks to TWD and Denise of Chez Us, I got the push I needed this week…albeit in a slightly different direction. Rather than a pastry dough, the tart shell here is made from brioche. It’s pressed into a ring and topped with jam, fruit and nuts. Juice from the jam and fruit seeps into the brioche while it bakes. The end result is a really classy tart that temporarily turned my teensy-weensy Manhattan kitchen into a European bakery! By the way, this particular brioche recipe is the easiest I’ve ever made. The butter is melted, and all the ingredients are basically chucked into a bowl at once and mixed. (I’m thinking cinnamon rolls may need to start making more frequent appearances at my breakfast table!)
Although Dorie intends this tart to be a breakfast or tea-time treat, due to my work schedule this week, we enjoyed ours for dessert. As you can see from the picture, I made a couple of indiviual tarts so I wouldn’t have soggy leftovers. One night I used some little purple plums, hardly bigger than golf balls. They softened up quickly in the oven, which is good because the brioche browned awfully fast! The next night, I pressed out a couple more shells and used sweet cherries instead. With a little vanilla whipped cream, both were good, but I think I liked the cherry tarts better…next time, I should give it a go with apricots and a bit of my homemade jam!
The recipe, of course, is in Baking: From My Home to Yours by Dorie Greenspan, and is also on Chez Us. Don’t forget to check out the TWD Blogroll and Denise’s post over at Chez Us!
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Love your mini tarts – they look delicious Steph.
Comment by Cakelaw— July 14, 2009 #
That looks so scrumptious, with all the gooeyness dripping from the sides. I’m so wishing I had made this–just didn’t have the time this week!
Comment by HappyTummy— July 14, 2009 #
This looks fantastic. I would have never thought of using brioche in this way. I love brioche – any time of day! I definitely must try this. Loving the oozy-ness on the front tart!
Comment by Mélanger— July 14, 2009 #
The other TWD bakers will have to seriously be good to beat this!!!
Comment by nina— July 14, 2009 #
Beautiful! Bet they were scrumptious 🙂
Rose
Comment by Roses R Red— July 14, 2009 #
Beautiful! This was my first experience with brioche and I’m learning so much about how to use the dough by reading everyone’s blogs. Love your little tarts!
Comment by Clivia— July 14, 2009 #
Gorgeous, gorgeous — as always!
Comment by dorie— July 14, 2009 #
BEAUTIFUL!
The mini/single serve size is a great idea – did you use small ramekins (with the straight sides) or something different?
Comment by Jeff— July 14, 2009 #
Jeff– I have some small tart rings with straight sides (they are sometimes called “flan rings”) that I bought at a restaurant supply. Made by Matfer, I think…I use them all the time.
Comment by steph (whisk/spoon)— July 14, 2009 #
Love those mini’s girl. They look luscious!!
Comment by peggy— July 14, 2009 #
oh my god the way you described this literally made my mouth water. i bought some smallish plums from the farmer’s market and have been itching to make tartlets out of them. maybe i will now…
Comment by Sophie— July 14, 2009 #
Great looking tarts! I will have to try cherry next time.
Comment by Beryl— July 14, 2009 #
I’ve been daydreaming about brioche, and now it’s a full-blown craving! This looks lovely and homey and deeply satisfying.
Comment by Mari— July 14, 2009 #
I love your petite tarts Steph – so pretty! I thought the same thing about relative ease in prepping this brioche recipe and cinnamon rolls. 🙂
Comment by Linda @ Tender Crumb— July 14, 2009 #
These are gorgeous. I love the cherries and the juices flowing over the side. Great photos!
Comment by Amy— July 14, 2009 #
Totally gorgeous! This is perfectly acceptable as brunch or dessert which means lots more opportunity to enjoy it!
Comment by Erin— July 14, 2009 #
WOW! This is what I call capturing the true rusticity of a countrylike dish.
Beautiful, beautiful, Steph!
Comment by Vibi— July 14, 2009 #
Your tarts are stunning! I also went with cherries and loved the result.
Comment by Leslie— July 14, 2009 #
Your tarts look mouth watering!!!!! As always you did an amazing job.
Comment by Eliana— July 14, 2009 #
Beautiful. I want to try the little cherry one. I’m sure that was delicious. I’m going to have to make this again with different fruit.
Comment by Kim— July 14, 2009 #
Wow, your tarts look incredible! I totally agree, looks just like a European bakery!! Nice job!
Comment by Lauryn— July 14, 2009 #
Great looking brioche. I love the walnuts!
Comment by Michelle— July 14, 2009 #
looks wonderful!!!
Comment by tianne— July 14, 2009 #
Your tarts look perfect! Very pretty.
Comment by Wendy— July 14, 2009 #
c’est super réussi et j’adore en version individuelle !
magnifique comme d’habitude 🙂
Comment by isabelle— July 14, 2009 #
your tarts look wonderful. I liked how easy the dough was as well
Comment by Tammy— July 14, 2009 #
OH!! Those minis look great.
Comment by Margaret— July 14, 2009 #
Wow, these look fabulous! Great job 🙂
Comment by Farah— July 14, 2009 #
Really pretty – I love the smaller size.
Comment by Heather Peskin— July 14, 2009 #
Your tarts are so beautiful! Cherry tarts sound delicious. I’m a bit late with mine this week – just making it now!
Comment by Tracey— July 14, 2009 #
The photos are gorgeous! I did a two sided tart, plums and jam on one side and cherries and Nutella on the other. I liked the cherries better 🙂
Comment by Amanda— July 14, 2009 #
I just knew I would come a visiting and you would have something that would just blow me away! Your styling on this is absolutely gorgeous…so rustic and yet so elegant at the same time. They look wonderful…great job.
Comment by Kayte— July 15, 2009 #
Your tarts look amazing!
Comment by Michele— July 15, 2009 #
both variations sound amazing!
Comment by Spike— July 16, 2009 #
What a unique dessert- I love making sweet bread dough, but I’ve never utilized it in a tart before. I LOVE plums in the summer, but don’t use them often in baking. I’ve had my eye on Dorie’s Dimply Plum Cake for quite some time, and was thinking of making it before summer’s end. I know you made it with peaches last September… if you had to pick just one to make- which would you recommend?
Your photos are beautiful (as usual 🙂 and the nuts look like a lovely textural contrast to the softened fruit. Great job and thanks for showing me yet ANOTHER recipe to add to my “must-try” list!
Have a great weekend, Steph!
-Joy
Comment by hotovenwarmheart— July 17, 2009 #
Hi Joy! I think, if I had to pick one, I’d make the cake. But then again, I’m a sucker for cake!
Comment by steph (whisk/spoon)— July 17, 2009 #
I love how they are dripping w/juices!!
Comment by Jaime— July 19, 2009 #