How to Cook

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  • 7gms active dry yeast 
  • 1/3 cup whole milk warmed to the touch 
  • 2 cups bread flour 
  • 3 tablesp sugar 
  • Pinch salt 
  • 5 tablesp unsalted butter, melted and cooled 
  • 2 large eggs at room temp 
  • 1 teasp vanilla paste 
  • 12 ripe plums 
  • 3 tablesp shaved almonds 
  • 1/2cup plum jam 


To Make Brioche 

  1. Preheat oven to 220C 
  1. Combine yeast, warm milk and 1 teasp sugar in a jug. 
  1. Set aside for 5 to 10 mins till frothy 
  1. Sift flour and salt into a bowl of an electric mixer 
  1. Add remaining sugar to the bowl and stir through 
  1. Whisk eggs and add to frothy yeast  mixture 
  1. Add vanilla to yeast mixture, stir through 
  1. Add yeast mixture to flour mixture and stir slowly with the paddle attachment for 3 mins 
  1. Add butter, 1 tablesp at a time while this is beating 
  1. Increase mixer speed to medium and continue stirring for 7 to 10 mins 
  1. Continue till dough is stretchy& smooth. Dough seems more like a batter than a dough 
  1. Transfer dough to a clean  bowl and  cover. 
  1. Leave in a warm place  till doubled in size 30-40mins 
  1. Deflate dough by lifting and letting it fall with a slap into the bowl 
  1. Cover bowl with plastic wrap and place in refrigerator 
  1. Slap dough down in the bowl every 30 mins till it stops rising (about 2 hours) 
  1. Leave the dough in the refrigerator overnight 

To Make Tart 


  1. Butter a 23cm pan with a removable base or springform pan 
  1. Place oven rack in centre of oven 
  1. Press dough into bottom of pan and up the sides 
  1. Cover the pan with plastic wrap and refrigerate for 30 mins 
  1. Prepare the filling 
  1. Halve the plums then cut into slices 
  1. Remove dough from the fridge and push and press the dough up the sides 
  1. Spoon the jam onto the dough and spread  over the bottom 
  1. Arrange plums, cut side down in concentric circles covering the jam 
  1. Scatter with nuts and sugar 
  1. Cover lightly with plastic wrap 
  1. Place tart on a baking sheet lined with baking paper 
  1. Rest in a warm place for 30 mins 
  1. Heat oven to 220 C 
  1. Uncover  tart and bake for 20mins 
  1. Cover with a foil tent and bake for a further 10 mins 
  1. Bake till fruit juices are bubbling and crust is firm and brown 
  1. Lower temperature if browning too quickly 
  1. It will sound hollow when tapped 
  1. Cool for 30 mins before serving 
Breads & Buns

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