Tuesdays with Dorie – Brioche Peach Tart

Even though I have baked with yeast several times now, I’m still not totally comfortable with it yet.  I’m not sure why, as it never ends up being that hard – really, just time-consuming.  This tart was absolutely lovely.  I started it the day before so that the dough would have time to rest overnight.  Yes, this wasn’t something you could just throw together, but it was quite easy (especially since I do have a stand mixer with a hook attachment).

And it was just delicious!  I just peaches from the farmer’s market, since plums aren’t in season.  I peeled and sliced the peaches.  I wanted to use almonds, but I only had walnuts on hand – which worked well, but I still think almonds would have gone better with the peaches.  I baked my tart in a 9.5 inch tart pan, and was a bit worried about overflow, but it was the perfect size.  It also looked gorgeous once unmolded.  The only thing is that I would have tented my tart maybe 5-10 minutes earlier.  Mine got a bit too dark on the edges (though it didn’t taste at all burnt).

I found the dough was hard to work up the edges of the pan, but thankfully, after I left it for its final rise, it filled up the sides of the tart pan nicely.  I loved this, and would definitely make it again – perhaps in the fall, when plums come into season.    I almost used cherries, but the peaches just looked so nice at the farmer’s market that I couldn’t resist.  Please visit Tuesdays with Dorie for more brioche tarts, and this week’s host, Denise of Chez Us, for the recipe!