TWD - Plum Brioche Tart

Thank God I took today off. I was planning to make the brioche last night until I read the recipe and realized it was one of those two day recipes.

First you mix up the dough. ...

The Dorie says to put the dough into a clean bowl .. ..

Then you let the dough rise . . . (never my favorite part I'm so impatient) . . .

Then you refrigerate. So I made the dough last night and let it refrigerate overnight. Then you cut up the fruit, add some jam on the bottom of the crust and some walnuts with sugar on top and voila - bake in the oven! The only problem I had was the dough was a bit sticky after it warmed up to my hands.

Cathy had warned me that hers did not cook in the middle and to make sure I cooked it long enough for the juices to be bubbling. I hope I did, but it looks a bit runny in the center. Also, Dorie says it will sound hollow when you tap it. Where the heck are you supposed to tap it when there is fruit all over the top of it. Maybe I used too much fruit.

I just finished baking the tart just now and it looks divine. I just this minute cut a piece and it is cooked through and through. Maybe even a little too much. It cut perfect and it tastes delicious. Maybe just a little hard on the outside crust.

Thanks to Denise of Chez Us for choosing this week's adventure. I cannot wait to try it!! You can check out her blog to get the full recipe. Have a great week! I'm off to a pool party. . . . .