This week was almost the first week I really thought I just wasn’t going to be able to make the recipe happen for Tuesdays with Dorie. It would have been the first time I’ve missed a week since I started back in April ’08 and I was really sad at the prospect. I sent out a tweet to my friends on Twitter and got back the support and encouragement I needed to just go for it. The recipe this week was chosen by Denise at Chez Us, and I’m glad I didn’t miss out.
I’ve made brioche before – which is why the amount of time I needed to make it was worrying me. I really wanted to make this recipe because it was just so intriguing to me to be using the brioche dough as a tart crust. It was that time commitment which just seemed to be out of my realm of possibility this week. It was yesterday afternoon when I sent out my tweet and had my friends give me just the boost I needed.
Yesterday was my oldest son’s 6th birthday and I just didn’t know when I was going to fit this in. Thank you Kayte, Caitlin, Nancy, Tracey and Di for being there to give me just the boost I needed! Tuesdays with Dorie is an amazing group – and I’m telling you people, when you add that to the power of Twitter, incredible things happen!
I threw the brioche together in my KA mixer yesterday while I was making dinner. After we ate I put the dough in the fridge and ignored it until I could do something with it this morning. I made the entire brioche recipe (because I figure I’ll find something to do with it) and only made one small little 5-inch tart. I used what I had on hand for the filling and just let the chips fall where they may.
My filling consisted of seedless black raspberry jam, two little plums I got from my friend Lisa (check out her new food blog at – cutest word EVER – Gourmified – I made the header for her so I’d love to know what you all think). I then sprinkled a few sliced blanched almonds I got from Oh Nuts! and some sugar for the topping.
This tart really did remind me of the Bakewell Tarts we recently made for Daring Bakers, but overall, I still preferred the Bakewells – probably more than anything though just because of the almond cream. While the brioche dough did take a long time before it was ready – the actual active time on my part was miniscule. I am so glad that I have great foodie friends who encourage me!
Make sure to check out the Tuesdays with Dorie blogroll for oodles of variations and fillings!