Back in July 14 2009- Denise of Chez Us picked Brioche Plum Tart on pages 54 and 55 from Baking From My Home To Yours By Dorie Greenspan.
This is a lean brioche dough topped with in my case slightly bruised and over ripe stone fruit. I used a mix of peaches and plums. I am not sure what size an Italian plum is so I just used standard Aussie sized plums (a little bigger than a golf ball).
I am not sure what does it but some brioche doughs just taste a little soapy to me. This one almost fell into that category. I used good butter, fresh eggs and my flour was fresh.
Anyway, this made a nice brunch to share. My boys ate lots. Ah, the joy of a quick metabolism!