Apricot Brioche Tart


  • 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, drained
  • about 4 tablespoons demerara sugar

Apricot Brioche Tart


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.



  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 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.

This recipe is taken from: Cook Now, Eat Later (Headline) & Christmas Collection (Headline)