Almond & Raspberry Tart
A crisp sweet pastry tart filled with soft almond frangipane and juicy raspberries, finished with a light apricot glaze.
Exquisite Apricot & Brioche Tart
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.
Method
25m40m1h 5m
- Heat the oven to 180°C (160°C fan) and butter a 23 cm loose-bottomed tart tin.
- 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.
- Whisk mascarpone, ground almonds, caster sugar, eggs, vanilla and lemon zest in a bowl until smooth and evenly combined.
- Spread the filling over the brioche, pressing lightly so it settles into the gaps without compressing the bread too much.
- Nestle the apricot halves cut-side up over the filling in concentric circles, keeping an even pattern for consistent baking.
- Scatter over the demerara sugar and bake for 35–40 minutes until the filling is just set and the brioche edges are deep golden.
- Transfer to a rack and rest for 15–20 minutes so the tart firms slightly.
- Brush the warm apricot jam over the fruit for shine, then slice and serve with crème fraîche.
Ingredients
- 2 Eggs medium
- 1 tsp Vanilla extract
- 45 g Unsalted butter melted, plus extra for the tin
- Crème Fraîche, to serve
- 70 g Caster Sugar
- 1 tsp Lemon Zest finely grated
- 1 tbsp Demerara Sugar
- 80 g Ground almonds
- 350 g Brioche Loaf cut into 2 cm slices
- 200 g Mascarpone
- 8 Apricots halved and stones removed
- 2 tbsp Apricot Jam warmed
Notes
If your apricots are very ripe, reduce the caster sugar by 10–15 g to keep the tart balanced.
Cold brioche slices more cleanly; slightly stale brioche also works well and absorbs the filling better.
For neat slices, cool for at least 20 minutes before dusting with icing sugar and serving.
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