It's hot here people. Real hot. Not that I'm complaining mind you, I love summer and am so glad it's finally reached the So Cal beaches, but the high temperatures does make it tough to turn on the oven. Lucky for me I'm an early riser and an early morning baker so this weeks Tuesdays With Dorie, Brioche Plum Tarts fit very nicely into that time frame.
I had prepped the broiche dough the night before. I used to be intimidated by brioche until we made it in class and Dorie's recipe was a breeze- why oh why did I wait so long to use the dough hook on my KA? I halved the recipe and after the 2 hour "smackdown" phase (any aggressions to get out? make brioche!) pressed each half of the dough into 4 inch tart pans, covered them with plastic wrap and left them in the fridge overnight. Saturday morning was another scorcher but I was up 630am letting the tarts rest on the counter for 30 minutes while I chopped up slivered almonds and gorgeous pluots from the farmers market. A generous slathering of pluot jam, fanning out a pluot half on each tart, a sprinkling with almond/sugar mixture and into the oven they went- all without breaking a sweat. Even in the heat of summer, these Pluot Tartlets are worth waking up for.
Rise and shine.