Apricot Bread and Butter Tarts


  • 12 slices of bread
  • 3 oz / 85 g butter, softened
  • 2 tbsp light muscovado sugar
  • 4 oz / 110 g thick Greek yoghurt or double cream
  • 12 apricots, poached, cut in half and stoned


With a pastry cutter, cut out rounds of bread to fit individual tart tins. Grease the tins with half the softened butter, and spread the rest of the butter on the bread, one side only. Roll the edges of the bread in the sugar and fit them gently into the tart tins, butter side up, taking care that they don’t break. Place a small piece of greaseproof paper in the base of each tart and a few dried beans on top. Bake the bread and butter tarts in the centre of a preheated oven at 200° C / 400° F / Mark 6 for 10 minutes, until crisp and golden brown. When cooked, remove from the oven and remove the paper and beans. Spoon yoghurt or double cream into each tart and lay the apricot halves on top. Serve hot or warm.