1

Apricot cream: Very finely puree the apricots, sugar, vanlla sugar, corn starch and water using a blender and bring to the boil. Using a whisk, add the egg yolk while constantly stirring, heat until it is just coming to the boil. Immediately pour the cream into a cold bowl and allow to cool while stirring occasionally.

2

Brioche dough: Put all the ingredients into a mixing bowl and very briefly, carefully knead to a yeast dough. Cover and allow to rise at room temperature until it has doubled in volume

3

Cut the dough into 12 equal portions, roll out to form discs of 11-12 cm diameter, place the dough discs in the buttered tart tins, cover and allow to rise again for a short time.

4

Flatten the centre of the dough bases and distribute the apricot cream evenly on the tarts. Bake the brioche tarts in the middle of an oven pre-heated to 170-180 °C for 12-15 minutes until lightly brown. Decorate immediately prior to serving.

Suggestion

Instead of apricot puree, use another fruit puree.

Source:

IG Dinkel, Judith Gmür-Stalder