Lightly whisk the egg and caster sugar together in a bowl. Add the mascarpone and whisk again until smooth and there are no lumps.
4
Arrange the brioche slices as neatly as possible in a single layer on the greased ovenproof dish to completely cover the base. Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1 cm (½ inch) away from the edge. (You don’t have to be accurate about this!)
5
Arrange the apricot halves or slices neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots. Bake in pre-heated oven for about 30 –35 mins until the custard is set and golden.
6
Serve immediately with crème fraiche and dust with icing sugar.
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