Ingredients
- 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
Method
To Make Brioche
- Preheat oven to 220C
- Combine yeast, warm milk and 1 teasp sugar in a jug.
- Set aside for 5 to 10 mins till frothy
- Sift flour and salt into a bowl of an electric mixer
- Add remaining sugar to the bowl and stir through
- Whisk eggs and add to frothy yeast mixture
- Add vanilla to yeast mixture, stir through
- Add yeast mixture to flour mixture and stir slowly with the paddle attachment for 3 mins
- Add butter, 1 tablesp at a time while this is beating
- Increase mixer speed to medium and continue stirring for 7 to 10 mins
- Continue till dough is stretchy& smooth. Dough seems more like a batter than a dough
- Transfer dough to a clean bowl and cover.
- Leave in a warm place till doubled in size 30-40mins
- Deflate dough by lifting and letting it fall with a slap into the bowl
- Cover bowl with plastic wrap and place in refrigerator
- Slap dough down in the bowl every 30 mins till it stops rising (about 2 hours)
- Leave the dough in the refrigerator overnight
To Make Tart
Method
- Butter a 23cm pan with a removable base or springform pan
- Place oven rack in centre of oven
- Press dough into bottom of pan and up the sides
- Cover the pan with plastic wrap and refrigerate for 30 mins
- Prepare the filling
- Halve the plums then cut into slices
- Remove dough from the fridge and push and press the dough up the sides
- Spoon the jam onto the dough and spread over the bottom
- Arrange plums, cut side down in concentric circles covering the jam
- Scatter with nuts and sugar
- Cover lightly with plastic wrap
- Place tart on a baking sheet lined with baking paper
- Rest in a warm place for 30 mins
- Heat oven to 220 C
- Uncover tart and bake for 20mins
- Cover with a foil tent and bake for a further 10 mins
- Bake till fruit juices are bubbling and crust is firm and brown
- Lower temperature if browning too quickly
- It will sound hollow when tapped
- Cool for 30 mins before serving
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