12
servingsEasy
Published 2014
Brioche dough makes a perfect crust for a tart of juicy fruit like these plums - or apricots, peaches or even small pears. A thin coating of almond filling helps to keep the crust drier, but the brioche can also absorb most of the fruit juices without becoming soggy. This is an excellent tart for brunch or teatime, served with thick unwhipped cream like crème fraîche, or with some lightly sweetened whipped cream. The almond filling here is twice as much as you need; freeze the rest in a pla
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