It’s another Tuesday and I actually have something to post!
I missed the last couple of weeks primarily because “Prince Charming” and I were spending some time out of town for the holiday. When I saw that one of the recipes I missed was a brownie recipe I decided I just had to double up this week.
So, let us begin with the Tribute to Katherine Hepburn Brownies found on pages 96-97…
I stayed pretty true to this recipe, with the exception of leaving out the nuts. I never have been a big fan of nuts in my brownies, so I added more chunks of chocolate instead. I am, however, a big fan of the cinnamon and chocolate flavor combination which meant there was no need to mess with the rest of this recipe. Generally speaking I prefer a thicker brownie, but these did not disappoint. They were rich and fudgy, the top had a nice crackle to it and the cinnamon and coffee complemented the chocolate flavor very well. These brownies were a hit with “Prince Charming” and with my co-workers.
Now that I have my chocolate fix, I feel that we can move on to the current TWD assignment. Denise of Chez Us picked the Brioche Plum Tart recipe on pages 54-55 of Dorie’s book. Let me just say, I do not like plums…never have and likely never will. In fact, I like them so very little that I nearly decided to take another pass this week. But, I did find the whole concept of a brioche tart interesting and I haven’t actually made my own brioche before so I decided to give it a go with apples instead of the plums.
Here’s we have the finished product. You can see the lovely flutes on the sides of the tart and I think the slices of apple look quite pretty. I’m afraid that even though I tented foil over the tart earlier than Dorie indicated it still darkened a bit more than I would have liked.
I decided to make a little more of the sugar and nut mixture than the recipe called for so I could do a double layer of the apples with the sugar and nuts. I also substituted brown sugar for half of the white sugar and added just a bit of cinnamon. Unfortunately, we didn’t get the opportunity to try this one on the day it was made.
But we warmed up a slice to try today. Both “Prince Charming” and I agreed that this made for a very tasty breakfast pastry. “Prince Charming” liked the thickness of the crust, and he felt that it rounded it out as a breakfast item rather than a dessert. I’m glad I did a double layer of the apples or I think they wouldn’t have stood up to the brioche crust.
Thank you to Denise for this week’s selection; yet again a fellow TWD-er has chosen something that gave me the opportunity to expand my horizons a bit. Head over to her site to check out the full recipe and don’t forget to explore the TWD blog roll for more interpretations of Brioche Plum Tart.