Tuesday, July 14, 2009

Brioche Apricot Tart (TWD)

A Brioche Fruit Tart? I can say that this week's Tuesdays With Dorie recipe would be a first for me. A rich brioche base, layers of fruit jam and fresh fruit, and a sprinkling of sugar and chopped nuts --- all of these components sounded absolutely delicious, so I couldn't wait to try my hand at this recipe.

Instead of using plums as indicated in the original recipe, I couldn't resist using Blenheim apricots:
These scrumptious beauties are considered to be the best apricots around, and I wholeheartedly agree. These apricots are sweet with just a hint of tartness, intensely fragrant and have a luscious, velvety texture.

They have a relatively short season (June & July) and bruise easily, so it is my understanding that this fruit is hard to find outside of California.

In Los Angeles, I've only seen a few farmers market stalls carry these gems (I found mine at the Santa Monica Market at the See Canyon stall), and I've learned to pick up my share and gorge on them fresh while they are in season.
This will be my first time baking with these beauties, so I couldn't wait to see how this tart would turn out.

This recipe required a little advance planning, as the brioche dough would need a overnight rest in the fridge. When ready, the dough is rolled out and pressed into a tart pan. A layer of fruit jam (apricot in this case) is slathered on the dough and the apricot halves are arranged on top.
After letting the tart dough rise a second time, a little sugar and chopped nuts are sprinked on top, and the tart is popped into the oven for 20 minutes.
Once baked, the brioche dough transforms into a crunchy/chewy crust, and the fruit softens yet retains its shape. In my case, the brioche crust browned a bit quickly (13 minutes), so I had to get the tart out of the oven before the sugar had a chance to caramelize. I ended up bringing out my kitchen torch to finish the job.
I would consider this more of a breakfast or tea pastry instead of a dessert. Whatever you call it, it was delicious! The flavor and sweetness of the apricots intensified after baking, and the jammy texture of the fruit went wonderfully with the crunchy/chewy brioche crust.

Now, I hope I'm not insulting this dessert, but it was like having a decadent version of toast and jam.
This tart is perfect to assemble and bake on a weekend morning, and I know that I'll be making this again very soon...I'll definitely have to try this with plums next time.

Thank you Denise of Chez Us for selecting this gem of a recipe (please visit Denise's blog for the full recipe)! Also, make sure to visit the TWD blogroll to see the beautiful creations of my fellow bakers.

31 comments:

SiHaN said...

those apricots look absolutely beautiful. flawless in fact. i'm sure they must have fit in perfectly with the brioche dough. great job.

farah said...

This looks amazing! Its been a long time since i've seen peaches like that, yummy!

Audrey said...

I wish I had found time to make this...I love the shape of yours, and the idea of having something like this for brunch. Definitely a rewind for me!
Audrey

chocolatechic said...

Those apricots look divine.

So does your tart.

Pamela said...

Your tart looks wonderful! I think the photo of the pre-baked tart is so pretty. Nice job.

The Food Librarian said...

stunning!!!! love those apricots. they look delicious!

carmencooks said...

Wow - your tart looks so beautiful with those apricots!! I loved this one as well. :)

Megan said...

Gorgeous little apricots - I am so jealous of all the wonderful fruit you can get outside of my town!

vibi said...

B-E-A-U-T-I-F-U-L, Linda!!!

Very rustic and very Frenchlike at the same time (probably the shape). I'm sooooo jealous of you yeasting abilities!!!

Didn't ta ke chance myself and made last year's galette! pffff... yeast is a big no-no with my skills.

Erin said...

The apricots are so pretty! I love that you used a rectangular dish.

myfamousrecipe said...

I thought this worked beautifully with apricots as well. Your square fluted pan makes a very pretty tart.

isabelle said...

This look delicious! Love your rectangular pan.

pinkstripes said...

Your tart looks perfect. I love that you used apricots. It looks very delicious.

Mary Jo said...

looks great! my mom has this kind of apricot tree growing in her backyard. the season is really short, they're already gone :(

Clivia said...

Amazing colour on those apricots! Your tart looks like perfection. Glad you enjoyed!

Anne said...

Wow those apricots are gorgeous and I'm coveting your tart pan! Great job!

SUGAR B said...

I swear, you take the best looking pictures and your tarts always, I mean ALWAYS look amazing.

I would love a slice of that PLEASE.

Les gourmandises d'Isa said...

magnifique avec des abricots, Linda !
Ils se font rares chez nous au Québec, il parait que la saison n'a pas été bonne !

Tammy said...

those apricots look so good, as does your tart

Amanda said...

I totally agree this would be great to make in the morning. Assemble the dough the day before and then just add the jam, fruit and sugar mixture YUM!

Tracey said...

Your tart is stunning! Gorgeous photos - those apricots look perfect. Glad you enjoyed it!

TeaLady said...

Beautiful plums in a beautiful tart. Great job.....

We are lucky to get just plums here, let alone a variety.

Rachel said...

wow this is BEAUTIFUL! what a great job!

steph- whisk/spoon said...

i love apricots, too-- those are so pretty, and they made for a great looking tart!

Eliana said...

you have a beautiful blog and your tart looks amazing. Can't wait to see more.

Marta said...

I'm just drooling over this tart! it looks so moist and naturally sweet. I like the peach halves, nice and rustic!
And your photos are amazing :)

Andrea said...

Oh man that first picture made my mouth water. This looks fabulous. I found my way here via Tastespotting and I am so glad I did. You have a lovely blog and fabulous photos.

Ingrid said...

Looks lovely! It did seem like everyone's brioche browned quickly.
~ingrid

Katie said...

Looks wonderful and the apricots are so pretty.

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Chez US said...

Thank you for participating in the TWD w/us. I am delayed on getting to each blog & apologize for that. I love that you used apricots - lovely photos of your tart!

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