Tuesday, July 14, 2009

Brioche Peach Tart (TWD)


This week's Tuesdays with Dorie (TWD) recipe was chosen by Denise of Chez Us: Brioche Plum Tart. I love anything with fruit in it, so I was looking forward to trying this recipe. It's not your traditional "tart" in that the shell is made of brioche.

The brioche was simple to make, though a bit sticky to work with. It was easier to work with after being refrigerated overnight, but it was still a bit sticky (though manageable) when I was molding it into my tart pans. I made two smaller tarts instead of one large one. If you don't have a tart pan, I think a regular pie pan or springform pan would work well (it just won't have the beautiful fluted edges).


There weren't a lot of plums available at my grocery store (and they were expensive), so I decided to go with peaches instead. I made one tart with the peaches sliced and fanned out, and the other one with peach halves placed cut side down. I sprinkled sugar on top, but omitted the nuts from the topping.


The brioche browned much quicker than I anticipated, so the edges of my tart are a bit darker than I would have liked. I had some juices from peaches drip over the sides of the tart, leading to some messy clean up in the oven, so I would recommend placing some foil under your tart to catch the drippings. Otherwise, everything went rather smoothly.


I wasn't quite sure what to expect with this tart. It was actually not very sweet at all. It was more like a slightly sweetened bread with fruit and jam. I thought it was just ok, but my husband liked it a lot. It would be great for breakfast or an afternoon tea, but I wouldn't serve it for dessert since it is not very sweet.


Thanks Denise, for picking this recipe. If you would like the recipe, you can find it here. If you visit the TWD Blogroll, you'll see how much everyone else enjoyed this great afternoon treat!

* Recipes notes:
- Cover your tart with a foil tent early, as this one tends to brown very quickly in the oven!
- If you don't have the same kind of jam as you do fruit for this recipe, don't worry about it. The jam flavor is subtle and any complementary jam would work.
- Don't forget to place some foil under your tarts to catch any juices that bubble over!
- For more tips, click here.

28 comments:

  1. Your tart is beautiful! I love the arrangement of peaches.

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  2. How did you get your pastry so thin and well-behaved? Mine puffed up like the crust was going to explode.
    I made it again this morning with just chocolate, walnuts and brown sugar and it was a great breakfast dish.
    Your photos are beautiful!

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  3. Those look amazing. I can't decide which "design" I like better, slice or halved? Making me wish I would have taken the time for this one. I made a quick TWD rewind cookie that I'd missed instead. I'll have to make this sometime when I'm trying to impress guests or something!

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  4. It did brown quickly, didn't it? Your flutes are beautiful and the peaches look like sunshine!

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  5. I love your choice of mold... gives it a certain flair others don't have. I guess it takes aways a bit of its rustic feeling! Well thought of! Bravo.

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  6. Oh yum! This looks sooooo juicy and delicious!

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  7. oh, just exquisite. it looks like and is as beautiful as a giant flower, that's for sure. you know how to make me drool, milady. :)

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  8. Your tart with the peach slices is so pretty. It looks like a sunflower. Great photos!

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  9. Your tart looks perfect! Like sunshine. I love that you used peaches.

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  10. We ate ours for dinner. Your fluted crust is perfection!

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  11. Your Brioche Peach Tarts look AMAZING! I love how they look like flowers or the sun! How did you manage to have the brioche perfect - it doesn't overflow the tart pan or cover the peaches!

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  12. Beautiful tart jaime. Look so good and drool worthy!

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  13. Wow! Your tart is jjst stunning!

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  14. Sorry, I meant your tart is JUST stunning...

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  15. I want a piece of that tart... it looks delish!

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  16. You arranged your peaches so nicely. I can't decide which is prettier. Great job.
    ~ingrid

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  17. I agree it was better for breakfast. Love the pan design you used. I have a pan like that, but it doesn't have a removable bottom, so I used a regular tart pan for this. I noticed you mentioned the stickiness of the dough. I buttered my hands and that made a huge difference in working with it :)

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  18. Your tarts look fantastic! I'm a bit late with mine this week (just making it now) so thanks for posting your tips. They'll be helpful!

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  19. I kinda like the dark edges of the tart. It gives it great character.

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  20. What lovely tarts! The fruit is so beautifully arranged. The one with the slices arranged around the peach in the center looks a little like a flying saucer...

    I had problems with the edges browning too much, too. And yes, it seemed more like a brunch/tea cake than a dessert.

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  21. they look so sunny and pretty! and really held the shape of the tart pans nicely!

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  22. Wow...it looks gorgeous both ways. I liked it too, but I don't know if I would make it again. Fabulous job!

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  23. Your tarts are lovely! I used peaches, too. I really liked this tart, but I agree, it really isn't a dessert. My edges browned much more quickly than expected, as well - if I make it again I'll tent it sooner...

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  24. It's so pretty! It looks like a big flower.

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  25. OMG your tarts looks sooo good! The halved peaches look like upturned oranges. Or yolks. Whatever. But they look amazing!! I can't pick my favorite of the two!! Sorry to hear it didn't taste as good as it looks!

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  26. Your tarts are beautiful - I love it both ways!!

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  27. Oh dear those look gorgeous!

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  28. I don't know, that crust looks perfectly browned to me. That means more flavor right? :)

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