Introduction
This is a solid recipe to attempt should you ever find fresh apricots. This recipe is also a great way to practice making brioche. Despite having just a few steps, the recipe requires a fair degree of precision. You need to carefully prepare the edges to prevent overflow and distribute your toppings just right to get an even bake. The end result is surprisingly good. It’s light, sweet, and refreshing.
Recipe Outline
| Recipe: Apricot and Cream Brioche Tart | Special Equipment: Stand Mixer |
| Source: Dessert Person | Time: 2 day |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Brioche Dough
Tip 1: Making a half recipe is much easier if using a typical artisan stand mixer. The professional version is better for a full recipe.
Tip 2: See here for more tips.
Rolling Out The Dough
Tip: Make sure your edges are thicker (even thicker than in the picture above) to prevent the cream from spilling out during baking.
Assembling The Tart
Baking And Glazing The Tart
Final Product
Key Takeaways
- Be very precise with each step – think before you apply.
- This recipe is best done in the summer when you can get fresh apricots.
- Final Score: 4/5 – This is a great summer tart for a summer day. Definitely give this one a shot.
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