Rewind! Brioche Plum Tart and Linzer Sables

This week's Tuesdays with Dorie bakers caked Cocoa Salt and Pepper Shortbread.  Having made those in the past, I decided to skip them this week and instead bake two other recipes from the book to continue to try to catch up.  My intention is to systematically bake through the 30 remaining recipes in Dorie Greenspan's fabulous book, Baking from My Home to Yours in an effort to finish the book along with the TWD bakers (who started baking through the book before I did).

This week I baked Dorie's Linzer Sables.  They are lovely cookies with ground almonds and are typically sandwiched with jam.  Well.  Dorie does suggest in her "Playing Around" note that a chocolate ganache works quite well so that's what I did.  The only problem I had was that I loaned out my scalloped cookie cutter and so my cookies were simple circles.  Quite yummy, however.





I also baked the Plum Brioche Tart.  This was really, really fun to make.  The brioche dough is made a day ahead, rises once in a warm spot and then is deflated and put into the refrigerator where it's deflated every half  hour until it gives up and just rests.  The next day, the dough is easily spread into a pie plate.  Dorie suggests spreading on plum preserves, but I chose to use port-pear preserves instead.  An inspired choice!

Brioche dough with port-pear preserves

 I cut up plums, piled them high, and sprinkled on a mixture of sugar, chopped nuts.  The result was lovely to look at and a delicious addition to the brunch table.