Exquisite Apricot & Brioche Tart
French Recipes

Exquisite Apricot & Brioche Tart

Classic
serves 8

This apricot & brioche tart balances rich, buttery crumb with bright stone-fruit flavour for a polished dessert that still feels achievable at home.

A light mascarpone-almond filling keeps the centre tender while demerara sugar gives the top a delicate crunch. Serve warm or at room temperature with crème fraîche.

TartDessertDinner Party
25 mins prep40 mins cook1 hr 5 mins total

  1. Heat the oven to 180°C (160°C fan) and butter a 23 cm loose-bottomed tart tin.

  2. Arrange the brioche slices in a single, slightly overlapping layer across the base and sides of the tin, then brush generously with the melted butter.

  3. Whisk mascarpone, ground almonds, caster sugar, eggs, vanilla and lemon zest in a bowl until smooth and evenly combined.

  4. Spread the filling over the brioche, pressing lightly so it settles into the gaps without compressing the bread too much.

  5. Nestle the apricot halves cut-side up over the filling in concentric circles, keeping an even pattern for consistent baking.

  6. Scatter over the demerara sugar and bake for 35–40 minutes until the filling is just set and the brioche edges are deep golden.

  7. Transfer to a rack and rest for 15–20 minutes so the tart firms slightly.

  8. Brush the warm apricot jam over the fruit for shine, then slice and serve with crème fraîche.

Keep cooking

Related recipes