Plum brioche tart
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For a dessert that is both soft and fruity, choose our recipe for Plum Brioche Tart! We guide you step by step in making this foolproof recipe for a guaranteed indulgent moment :-) It's also an opportunity to change from classic plum tarts or jams.
Ingredients
10
Brioche pastry:
Filling:
Materials
- Stand mixer or dough kneader
- 28 cm diameter tart pan
Preparation
Preparation2 hours
Cook time40 min
In the bowl of your mixer, put the flour, salt, yeast (be careful it doesn't touch the salt), sugar, and eggs. Knead for about 4 minutes. Cut the butter into pieces and add it gradually while continuing to knead. Then let it knead at medium speed for about ten minutes. The dough should come away from the sides.
Form a ball of dough and place it in a bowl. Cover with a cloth and let it rise for 1 hour at room temperature.
Then, start to roll out this dough by hand on a floured surface. Place it in the tart pan and raise the edges.
Wash the plums, cut them in half and remove the pit, then cut them into quarters. Place them on the brioche dough, pressing down slightly. Let rest for 30 minutes at room temperature.
Mix the egg yolks with the cream, sugar, almond powder, and vanilla extract.
Pour this mixture over the plums after the resting time.
Bake for 40 minutes at 350°F (180°C). Place your tart pan on a baking sheet and not on a rack, as the plums may leak and drip into your oven.
And there you have it, your Plum Brioche Tart is ready!
Observations
My dough doesn't come off the bowl: If after 10 minutes of kneading after adding the butter, it doesn't come off, put the bowl in the fridge. Leave it for a good ten minutes, then start kneading again. The dough easily gets warm, and kneading too long tends to heat it up.
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