I think I am caught up now.
Denise of Chez Us chose the super yummy Brioche Plum Tart for TWD.
I had to think ahead for this one.
My family was going to Lake Almanor for the week and I really wanted to bring this along. Dorie mentions that this is best eaten the day it is made. What to do? Well...we were leaving on a Thursday...so...I prepared the brioche dough Wednesday afternoon and left it to sit overnight in the fridge. Thursday morning I got up super early and baked the tart before we left. I loaded up the warm tart into the front of the truck with us (pure torture!) and hauled it up to Almanor. Well, we didn't end up eating it that night...we had it the next night (Friday) for dessert. Yes it was a little soggy but it sure was good. Everyone loved it and there was not one piece left for breakfast!
I didn't have any issues with the brioche dough...but had an issue with lifting the dough from the bowl and letting it fall with a slap. First of all...it was very sticky so there was no slapping involved. Secondly...I couldn't lift it neatly from the bowl...was I supposed to oil the bowl first? Not sure. It ended up all over my hands. I also didn't slap the dough down every 30 minutes for 2 hours. I just didn't have time. I left the dough in the fridge to rest overnight and it all seemed ok.
(Sorry for the quality...it's my point and shoot!)
As for the plums....I picked these up at the farmers' market Tuesday morning. They were so pretty inside...white and purple with some streaks of green inside. I also had a handful of red and gold raspberries, blueberries and blackberries that I threw on top of the plums.
I sprinkled the top with turbinado sugar and baked it with a foil tent for the last 15 minutes. The dough browned really quickly.
Check out the others here.
Thanks for stopping by.
The Milo High Club-Super Chunky Milo Choc Chip Cookies!
59 minutes ago