Apricot Brioche Tart

Serves: 6-8
A wonderfully quick and easy tart which is good with pears. If I was giving a star rating to this recipe I would give 10 out of 10.

Ingredients

  • 1 egg
  • 2 tablespoons caster sugar
  • 250g (9 oz) tub mascarpone cheese
  • about 225g (8 oz) brioche slices, about 1 cm ( ½ inch) thick, taken from a brioche loaf
  • 2 x 400g (14 oz) cans apricot halves or sliced, drained
  • about 4 tablespoons demerara sugar

Instructions

  • 1
    Pre-heat oven 180C/160Fan/Gas 4
  • 2
    Lightly grease a shallow ovenproof, sided dish (about 28cm / 11 inches diameter).
  • 3
    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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