Experiments with Brioche: Nectarine and Brandy Tart

This is made using around 1/3 of the brioche dough. It makes a wonderful, crispy tart. The nectarines are not fully bakes, and so they are soft fleshed, but hold their shape. The brandy adds a bit of zest, to an otherwise plain tart.

Ingredients
1/3 of Brioche dough (see Experiments with Brioche: Dinner Rolls.

1 large fresh nectarine, washed and cut into slices

1 Tbs. brandy

2 Tbs demera sugar

1-2 Tbs apricot jam

Method

1. Line a baking sheet with parchment paper.

2.. Roll out 1/3 of the dough into a circle.

3. Combine the nectarine pieces, sugar and rum in a small bowl.

4. Smear the bottom of the dough with apricot jam.

5. Place the nectarine pieces in the center.

6. Roll the edges of the dough inwards, to form a crust.

7. Preheat the oven to 375F.

8. Allow the dough to rise for 30 min in a warm place.

9. Bake for 20-25 min, or until the crust is a golden brown and the jam is bubbling.

10. Place on a cooling rack.
11. Serve by itself or with whipped cream, or ice cream.