BRIOCHE TART WITH PLUMS AND THICK CREAM

PAR

THIERRY MULHAUPT

Informations and materials

To serve six
Here is another version of the plum tart beloved by us Alsatians. I like this brioche version because it is eaten warm and allows us to enjoy the sensation of hot and cold with the almost tangible aroma of the brioche plum and cinnamon fragrance. To be enjoyed with all the senses.

RECIPE STEPS

1. Ingredients

INGREDIENTS

Brioche dough 250g (see base recipes)
Financiersponge 100g (see basic recipes)
Plums 450g
Cinnamon sugar 35g (see basic recipes)
Icing sugar 20g
Thick creme fraiche 150g to 200g (for accompaniment)

STEPS

(Cut in half longitudinally and remove the stone in order to obtain plum halves)

2. Preparation

INGREDIENTS

STEPS

Using a baking roller, spread the brioche pastry to make a 26cm diameter disc. Place the pie on a baking tray with baking paper. Allow to prove for about 30 minutes in a temperate environment. Garnish the top with the financiers and arrange the plum halves with the cup facing upwards. Sprinkle with cinnamon sugar and icing sugar.