Sunday, May 15, 2011
brioche plum tart.
I'm having so much fun with my new camera. At the very least, I don't have to worry about the focus. I love that technique where the subject is in focus while the background is blurred. It's so hard to achieve that with a normal digital camera. But, with better pictures now, I'm extremely indecisive. It's so hard to pick just that few! So please bear with me when you see some repeats.
The brioche dough was easy to work with, probably because it's a "poor man's brioche". The smaller quantity of butter made it the easiest brioche I've ever worked with. No extra flour needed. Nope. Nada. And there's no stress because it rose beautifully, unlike some doughs where I had to sweat buckets in panic because there's only 0.1% change in volume from 3 hours ago or something like that.
Usually, you'd pair a fruit with it's respective jam, but I bought plums and used strawberry jam instead because I had no plum jam. It was fine, but I wonder how plum jam would taste like? The recipe said to bake the tart until it's brown and sounded hollow when tapped, but with my past experience with breads, especially sweet breads, it's much better to stop baking it before it turns such a deep brown because that means the inside would be quite dry. That certainly was the case with this tart (the parts of the brioche that weren't in contact with the fruit were dry and cakey) so I would underbake it next time- just till it shows a little hint of brown, so that the inside would be soft and moist.
Although, doing so would sacrifice the crunchy outer crust. If you're not going to eat it after more than 1 hour out of the oven, however, I'd suggest sticking the underbaking.
I paired it with some creme anglaise I made yesterday. Oh yeah.
Brioche Plum Tart