Here is a magnificent tart that certainly requires a little more time but what a reward when you take your tart out of the oven! The Plum Brioche Tart triggers childhood memories for me… Less traditional than shortcrust or puff pastry, it reminds me of the tarts I used to eat at my grandmother’s home. So try it without delay and you will tell me 😉
First here is the list of the different ingredients that you will need to prepare this Plum Brioche Tart for 6 people
For the brioche dough
- 150 g of flour
- 40 g of semi-salted butter
- 25 g of caster sugar
- 5 cl of milk
- 1 egg
- 1/2 sachet of baker’s yeast or freeze-dried yeast
For the filling
- 1 kg or 4 cups plums approximately depending on their size
- 60 g or 3 Tbsp brown sugar + 1 tablespoon
- 60 g or 3 Tbsp butter
Now, here are the different steps that you will need to follow to make this delicious Plum Brioche Tart with a preparation time of 20 minutes and a cooking time of 35 minutes
Warm the milk before pouring it over the yeast and let it sit for 5 minutes.
Mix the flour with the salt and sugar and pour everything into the bowl of a food processor. Add the dissolved yeast, start the robot then continue by adding the egg. As soon as the dough no longer sticks, incorporate the butter in small pieces without working the dough too much.
Collect the dough and place it in a big bowl with flour.
Cover with a cloth and leave at room temperature for 2 hours, until the dough doubles in volume.
After the 2 hours of rest, expel the air from the dough before distributing it in a buttered mold and leave to rest again while you cut and stone your plums into quarters.
After this time, make small holes with your fingers on the surface of the dough to expel the air and prepare for the arrival of the filling.
At this stage, turn on the oven to 190°C or 375°F. Spread out your fruits, ideally cut, pressing a little to make it adhere well to the preparation.
Finish by sprinkling everything with brown sugar and small pieces of butter well distributed.
Bake for about 35 minutes and let cool before serving.
