Brioche tart with plums

The plum season is rather short, and it's a shame given all the recipes you can make with them ;-) This year, I embarked on a "rustic" recipe, a brioche tart. It's a simple and quick tart to make (especially if you have a mixer; otherwise, it will require a bit more elbow grease!), and you can adapt it with any plums you like. Here, I used ripe and juicy greengages. In short, a soft brioche dough, a bit of hazelnut powder, lots of good plums, and you're all set!

Preparation time: 45 minutes + 2h30 of rising + 30 minutes of baking

For a tart with a diameter of 28cm (or 8 greedy people ;-) :

Ingredients:

13g of fresh yeast
100g of warm whole milk
325g of flour
70g of sugar
5g of salt
2 eggs
100g of butter
About 1.2 kg of greengages
3 tablespoons of hazelnut powder (or almond)
3 tablespoons of brown sugar

Recipe:

Dissolve the yeast in the warm milk and let it rest for 5 minutes.

Meanwhile, mix the flour, sugar, and salt in the bowl of the mixer fitted with the dough hook.

Add the milk, then the eggs one by one.

Knead for about 15 minutes, then gradually incorporate the butter cut into small pieces. Continue kneading until you have a dough that pulls away from the sides of the bowl and doesn't stick to your fingers.

Cover the dough with a cloth and let it rise for about 2 hours.

After rising, degas the dough (press down to release the gas), then roll it out and place it in the buttered ring (or mold), forming a rim all around the tart.

Sprinkle the dough with hazelnut powder (it will absorb the excess juice released by the plums during baking).

Cut the plums in half and pit them, then place them on the dough, packing them in as tightly as possible.

Let the dough rise again for 30 minutes.
Preheat the oven to 170°C, then sprinkle the plums with brown sugar. Bake your tart for 30 minutes.
Enjoy it warm or at room temperature, and above all, treat yourself ;-)