brioche plum tart

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My opinion of this recipe might be biased based on the morning I was having.

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First, it was 4th of July, possibly my favorite holiday and the second day of a three-day weekend. I got up early, after getting plenty of sleep (rare on the weekends; usually I stay up late but can’t get myself to sleep in). I went for the best run of my entire life, and when I came home, not only was Dave already up, but he’d done all kinds of chores that we’d been putting off.

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I loved the tart. Are you surprised?

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Plus, it wasn’t hard to make. The brioche dough, which is on the less-rich side of brioches, is mixed and kneaded the day before. Once it’s chilled, it’s easy to stretch it out to the dimensions of the pan. There’s a bit of waiting, as it needs to rest after being stretched, which is the perfect opportunity to prepare the fruit, jam (I used a ginger orange marmalade that my friend sent me), nuts, and sugar that will fill it. Then it’s shaped and filled and needs time to rise before it’s baked, then cooled.

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It’s in the same category as, say, cinnamon rolls or sticky buns, but just a little less work and so much more elegant. The bread is fluffy and tender, the nuts toast in the oven, and the sugar, which seemed like an excessive amount when I first sprinkled it on, reduces to a glaze while the tart bakes. Even the plumcots I used, which tasted bland on their own, were delicious after their flavor concentrated during baking. I can’t wait to find an excuse to show this off to company.

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Denise chose this for Tuesdays with Dorie and she has posted the recipe.

One year ago: Sautéed Shredded Zucchini

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  1. As always, your latest creation looks marvelous!! No doubt you enjoyed making it – it shows! 🙂

  2. Wow, what a delicious looking tart. Love that plum topping.

  3. Your photos are amazing! Well done. Glad you enjoyed!

  4. Ooooohhhhh! Want! Want! That looks delicious!

  5. Oh my, this looks heavenly!

  6. Wow. My goodness. YUM! This is fantastic!

  7. Those plums look just DELICIOUS! Nevermind the fact that I could probably eat three of those tarts they look so good!

  8. Your tart looks perfect! I love the gorgeous color.

  9. I don’t think it was just your good mood. This tart was really good! I used pluots which were smaller and I used an extra bit of apricot preserves so mine is fairly sweet.

  10. I’m inspired to make this the right way now! Your tart turned out beautifully! I agree that the dough was lovely to work with! Glad you had such a great 4th of July!

  11. Your tart is just beautiful!

  12. What a beautiful tart! I think you would have even enjoyed this one if you were in a bad mood!

  13. Your tarts are gorgeous! I love that before shot with the fruit fanned over the brioche dough. Glad you enjoyed it so much!

  14. Your tart is beautiful. Great job.

  15. treewhisperer says:

    well, one tiny addition, it’s actually ginger zucchinni marmalade (marms are typically only citrus and usually orange-this one happens to have both orange and lemon in addition to the ginger and yellow zucchinni). but that’s only if you want to get technical!

    p.s. i thought i was going to get a name other than “my friend!” lol. love you!

  16. I’m glad you enjoyed it so much. It looks really wonderful.

  17. Mmmmmm those plums look amazing!

  18. Jules says:

    Yours turned out just gorgeous! I wanted to like it so much more than I did.

  19. Siggi says:

    This turned out perfectly and everyone loved it. GREAT recipe.

  20. Your photos, as always, are beautiful. I really liked this too (made it for a friends’ birthday as a breakfast treat). The 4th of July is my favorite holiday too.

  21. Siggi says:

    This one came out amazingly. Your recipe is flawless.

  22. Fantastic. That’s all i’m saying.

  23. I’m intrigued by the brioche! This is a beautiful tart, and I’m super-tempted to try something like this out soon (maybe with a different fruit… nectarines, perhaps?). Thanks for posting and thanks for the inspiration!