Quick Brioche Plum Tart

Name: Quick Brioche Plum Tart
Yield: Serves 8 (Makes 1 tart)
Ingredients: 1 envelope, dry active yeast (about 2 1/2 teaspoons); 1/2 cup, whole milk, warm (about 110 degrees); 2 1/4 cups, unbleached all-purpose flour; 6 tablespoons, unsalted butter, cut into 6 pieces; 3 tablespoons, granulated sugar; 1/2 teaspoon, table salt; 2 , large eggs; 2 pounds (907 grams), plums (preferably Italian prune plums), rinsed, quartered, and pitted; 1/4 cup, granulated sugar; 2 teaspoons, ground cinnamon; 3/4 cup, apricot preserves; 2 tablespoons, water; 1/4 cup, sliced almonds, toasted; , confectioners' sugar for garnish

Desserts or Baked Goods
Fruit
Tarts
Breads
Breakfast & Brunch

Appears in Cook's Illustrated September/October 1995

Skip the sponge process and first rise--and you still get a light, delicious pastry.

SERVES 8 (Makes 1 tart)

TIME 1¼ hours, plus 1 hour chilling, 20 minutes rising, and 2 hours cooling

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