My late TWD: Brioche Blueberry Tart

Yesterday evening I finally got around to making the brioche dough for this weeks TWD. When I wanted to add the filling today I found out that my plums where no good any more. What to do? I still had some beautiful blueberries in the fridge and some blueberry rhubarb jam that I brought back from Canada: a lovely combination!

I made half of the brioche dough and used my four mini-tart pans. I baked the tarts 10 minutes uncovered and 7 minutes with a foil tent. The dough was cooked to perfection and the blueberries were nice and succulent. Brought some over to my dad and he loved these!



The recipe can be found here at Chez Us, don't forget to check out the TWD blogroll!
Next weeks TWD recipe: Raspberry Blanc-Manger

TWD Rewind: Brioche Raisin Snails

I know.... I'm a day late posting this, but well.... You're just going to have to forgive me!

Isabelle from Les gourmandises d'Isa hosted TWD this week and picked Arborio Rice Pudding as the recipe for this week. But.... I don't like rice pudding (sorry Isa... :( ) and was also put off by the P&Q's: lots of people seemed to have issues in one way or the other with this recipe. If you would like to try and make it, the recipe can be found here. The results of the other TWD-ers can be found here.

So you may wonder: what did I do if I didn't make the rice pudding? I decided to do a rewind and make the Brioche Raisin Snails: they were picked by Peabody of Culinary Concoctions of Peabody for March 18, 2008. Since I wasn't a member of TWD back then I haven't made these before and had my eye on them since I joined. I will not type over the entire recipe as it can be found here.

The recipe called for 2 packets of dry-active yeast. I had no idea how much grams or teaspoons that would be, but luckily someone asked that question in the P&Q. Thus I found out that 1 packet is 2 1/4 tsp. Instead of the rum called for in this recipe (Peabody used Grand Marnier) I used a cinnamon liquor and I made a plaine glaze instead of Peabody's tangerine glaze. Other than that I followed the recipe exactly.

I loved these!! I will defenitely be making them again, but next time I will pop the in the oven just a bit shorter: I thought they were a bit too brown and prefer them to be more golden and soft.

As for the other half of the dough: I'm keeping that to make the Pecan Honey Sticky buns that were chosen by Madam Chow of Madam Chow's Kitchen for TWD for May 27, 2008. They will be appearing on this blog soon. ;)

P.S. Don't forget to sign up for my first blog give-away!! Deadline is tonight: midnight European time. Sign-up here!!