This week's TWD recipe was actually for a brioche plum tart, which I was excited to try, but alas the plums I purchased four days in advance hadn't ripened enough to use. I see some more roasted plum ice cream in my future, so I'm not complaining. Luckily, I found some gorgeous, ripe, sweet SC peaches. They worked beautifully.
This was a breeze to make, and even breezier to eat. I'm so glad that I'm involved in all of these baking groups, because without them who knows when I would have ever made brioche, and now I've made it three times!
This is a really yummy rustic-looking dessert, and one that was really easy to make sugar-free: I replaced the sugar in the brioche with agave, and just drizzled a little more on top of the peaches once they were arranged on the dough. As I said, I used peaches for the fruit; there is a layer of jam under the fruit, and for that I chose raspberry; for the nuts on top I went with almonds. It all worked together beautifully.
I was surprised at how quickly the crust browned, however. Dorie says to tent the tart at 20 min (in a 425 oven) but I checkd on mine at 15 minutes, and it was deep, deep brown already. Next time I make this, I'll tent it at 5 or 10 minutes.
Tune in tomorrow for basil ice cream (seen above)!