Brioche Fruit Tart

This free form fruit tart resembled a sweet pizza. The brioche dough was used to make the crust, pastry cream was spread over it like sauce, and apricot pieces were put on top like cheese or other toppings. The whole thing got baked until the crust was baked through and, voila, a really impressive and pretty simple tart. To decorate it, we spread the top with nappage (basically heated, thinned, apricot jelly) and topped it with toasted almonds (which we also chopped and pressed along the crust.) Yum!