Tuesday, July 14, 2009

TWD: Brioche Apple Tart

I used apples instead of plums for today's recipe. I don't like plums much and besides, I had these gorgeous organic granny smith apples that needed to be used. For the filling and make-up technique I followed Anna Olson's Apple Caramel Galette recipe.

Wow, this brioche [apple] tart was a time consuming but well worth it recipe! All that time needed to let the dough rest before, during, overnight and after refrigeration. Actual hands-on time was really minimal but this required some planning ahead so I'm glad I read and re-read the recipe before starting.

Let me tell you, I am *in love* with the brioche dough. Before the overnight refrigeration it seemed too sticky and I could barely touch it let alone knead it without it sticking to everything. However, overnight it is like a transformation happened and the next morning the dough was tender, smooth and rolled out beautifully. Simply a dream to work with. I wouldn't hesitate to use this dough again perhaps for apple dumplings or cinnamon buns or filled with a danish type cream cheese filling and some jam.


Wandering Coyote said...

OH MY GOODNESS...This looks so incredible!!

Darina said...

I think this is going to become my favourite pastry. Love, love, love baked apples. Now in brioche pastry...what could be better?!?