Apricot brioche tart
This apricot brioche tart combines buttery, tender brioche bread with a rich mascarpone filling and sweet, juicy apricot halves. Baked until the demerara sugar caramelizes over the fruit, it delivers a heavenly mix of textures. Serve warm dusted with powdered sugar and accompanied by a dollop of crème fraîche.
Ingredients
- Egg1 ცალი
- Caster sugar2 სუფრის-კოვზი
- Demerara sugar1 სუფრის-კოვზი
Instructions
8 steps- 1
Lightly grease a shallow ovenproof, sided dish (about 28cm/11in diameter). Pre-heat the oven to 180C/350F/Gas 4.
- 2
Lightly whisk the egg and caster sugar together in a bowl.
- 3
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 tart plate to completely cover the plate.
- 5
Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1cm/½in away from the edge. You don't have to be accurate about this!
- 6
Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots.
- 7
Bake in the pre-heated oven for 30-35 minutes until the custard is set and golden.
- 8
Serve immediately with créme fraïche and dust with icing sugar.
Nutrition
1 serving ≈ 142 g
Nutrition values are estimates. - means data is unavailable.
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