Apricot brioche and orange tart

11 September 2006
Apricot brioche and orange tart


(serves four)

7fl oz double cream
6 dried apricots
5oz butter
8oz flour
5 eggs
4fl oz milk
6 brioche slices
1 orange
2tbs Grand Marnier
2oz caster sugar
3oz icing sugar


Make pastry by rubbing butter with flour and a little of the icing sugar. Work just until it starts to form a dough and then add one egg. Form into a ball and refrigerate for 30 minutes.

Dice apricots and soak in Grand Marnier. Grease four ramekins and line with pastry then bake blind until firm but not overcooked. Make custard by beating four eggs and sugar together and pouring on the warm cream and milk.

With a round cutter the same size as the ramekin cut out the brioche butter and cut into quarters.

Finely grate the zest of orange and add to custard along with the Grand Marnier from the drained apricots.

Into pastry cases add some of the diced apricots and cover with three of the brioche quarters. Repeat second layer in all four ramekins.

Fill tarts with custard and bake in a moderate oven until golden brown.

Turn out and dust with icing sugar and serve with sauce anglaise and a little apricot compote.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

As a current holder of the Queen’s Award for Enterprise, Jacobs Media Group extends its condolences on the passing of Queen Elizabeth ll.

Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking