TWD - Brioche Plum Tart

This week’s TWD recipe is brioche plum tart and was chosen by Denise of Chez Us. One thing I liked about this brioche was that Dorie said that the French would call it a poor or skinny brioche because it has a small amount of butter and eggs compared to normal brioche – this appealed to the fitness freak side of me. I also liked that you added melted butter to the dough rather than softened butter that you add a cube at a time like with normal brioche. This made the brioche dough so easy to make and I am really not sure that the end result was any different.

Plums are not in season in NZ at the moment, but I really wanted to make the tart with plums rather than a variation, so I bought some Californian plums – something I never usually do as I hate buying fruit that isn’t local or is out of season. I also didn’t have any plum jam and when I walked to the supermarket to get some, they didn’t have my favourite Barkers plum jam, so I decided to use nutella instead. I actually think my variation was quite inspired (but have since read on the brioche thread that others also decided to use nutella). I love brioche with chocolate in it and so the nutella appealed to me.

I halved the recipe and made 4 tartlets – two in mini tart tins and two in mini brioche tins. The dough is spread with the ham – or nutella, the plum slices placed on top and the lot sprinkled with chopped almonds and sugar. I ate mine warm from the oven spread with extra nutella. These were nice, but I don’t think I would be racing to make them again. See if the other TWDers liked the tart here.