less than 30 mins
30 mins to 1 hour
Serves 6-8
Mary Berry recipes
From
Ingredients
- 1
egg - 2 tbsp
caster sugar - 250g/9oz tub
mascarpone cheese - 225g/8oz
brioche slices, 1cm/½in thick, taken from a shop-bought brioche loaf - 2 400g/14oz cans
apricot halves, drained - 4 tbsp
demerara sugar - créme fraïche to serve
Method
-
lightly grease a shallow ovenproof, sided dish (about 28cm/11in diameter). Pre-heat the oven to 180C/350F/Gas 4.
-
lightly whisk the egg and caster sugar together in a bowl.
-
Add the mascarpone and whisk again until smooth and there are no lumps.
-
Arrange the brioche slices as neatly as possible in a single layer on the greased tart plate to completely cover the plate.
-
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!
-
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 the pre-heated oven for 30-35 minutes until the custard is set and golden.
-
Serve immediately with créme fraïche and dust with icing sugar.
