Apricot brioche tart

image of Mary Berry
Mary Berry recipes
From Saturday Kitchen


  • 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

Share this post

scroll to top
error: Content is protected !!