Mary Berry’s Red Frangipane Tart is a decadent and visually striking dessert that combines the rich, almond-flavored frangipane filling with a vibrant red fruit topping, often raspberries or strawberries. Known for her classic British baking expertise, Mary Berry’s tart takes the traditional French frangipane-a sweet, almond-flavored cream filling-and gives it a modern twist with the bright, tart contrast of red fruits. This dessert is the perfect balance of nutty sweetness, buttery pastry, and tangy fruit, making it an ideal treat for any occasion, from a family gathering to a sophisticated dinner party.
The red fruit not only provides a pop of color but also adds an aromatic, juicy freshness that complements the richness of the frangipane. The crisp shortcrust pastry serves as the foundation for this tart, offering a buttery, crumbly base that supports the luxurious frangipane and the fresh fruits. Mary Berry’s recipe, being simple yet elegant, elevates the humble tart into something special with its precise layering and balanced flavor profile.
What makes Mary Berry’s Red Frangipane Tart stand out is its universal appeal. It’s a crowd-pleaser that combines familiar flavors with an air of elegance, making it a perfect dessert for any season, though it’s especially popular in the warmer months when fresh berries are at their peak. Her attention to detail and her reputation for producing recipes that are both approachable and professional make this tart an irresistible choice for bakers of all levels.
Mary Berry’s Red Frangipane Tart Recipe
Ingredients Needed
The ingredients for Mary Berry’s Red Frangipane Tart are relatively straightforward but come together to create a beautifully layered dessert. Here’s what you’ll need:
For The Pastry
- 200g (7 oz) plain flour – The foundation of the tart’s base. It forms the crispy, crumbly shortcrust pastry.
- 100g (3.5 oz) unsalted butter, chilled and cubed – For the rich, buttery flavor and smooth texture of the pastry.
- 50g (1.75 oz) icing sugar – To add a touch of sweetness and contribute to the tenderness of the pastry.
- 1 egg yolk – For binding the dough together and enriching the pastry.
- Cold water (as needed) – To bring the dough together.
For The Frangipane Filling
- 100g (3.5 oz) unsalted butter, softened – Provides the creamy base for the frangipane and adds richness.
- 100g (3.5 oz) caster sugar – To sweeten the filling.
- 2 large eggs – The eggs help to bind the ingredients and set the frangipane filling.
- 100g (3.5 oz) ground almonds – The star of the frangipane, giving the filling its characteristic almond flavor.
- 1 tbsp plain flour – For a little structure in the frangipane filling.
- 1 tsp almond extract – A delightful touch that enhances the almond flavor.
- 1-2 tbsp raspberry or strawberry jam – To spread on the pastry before adding the frangipane, contributing sweetness and a subtle fruit layer.
For The Fruit Topping
- Fresh raspberries, strawberries, or a mix of red fruits – These form the bright, colorful topping of the tart.
- 1 tbsp apricot glaze or jam (optional) – This can be brushed over the fruits to give them a glossy finish and a bit of extra sweetness.
Equipment Needed
To create Mary Berry’s Red Frangipane Tart, you’ll need a few essential pieces of kitchen equipment. Here’s the rundown:
- Flan or Tart Tin (23cm/9-inch diameter) – A round tart tin with a loose base is ideal for this recipe. It allows you to easily remove the tart once it’s baked, leaving the delicate pastry intact.
- Food Processor or Pastry Cutter – A food processor helps speed up the process of making the pastry, though you can also use a pastry cutter to work the butter into the flour manually.
- Mixing Bowls – You’ll need separate bowls for preparing the pastry and for mixing the frangipane filling.
- Rolling Pin – To roll out the pastry evenly for the tart base.
- Pastry Brush – To brush the apricot glaze over the fruit and give the tart a shiny, professional finish.
- Oven – The tart will need to be baked in a preheated oven.
Instructions To Make Mary Berry’s Red Frangipane Tart
Making Mary Berry’s Red Frangipane Tart requires a few steps, but it’s worth the effort for the resulting delicious dessert. Here’s a detailed step-by-step guide:
1. Make The Pastry
- Combine the dry ingredients: In a food processor, mix the plain flour and icing sugar. Add the chilled, cubed butter and pulse until the mixture resembles breadcrumbs.
- Bind the dough: Add the egg yolk and pulse again. Gradually add cold water, a little at a time, until the dough begins to come together.
- Chill the dough: Turn the dough onto a floured surface, knead it gently, and wrap it in cling film. Refrigerate for at least 30 minutes to firm up.
2. Prepare The Tart Shell
- Roll out the dough: Once chilled, roll the dough out on a lightly floured surface to a thickness of about 3mm (1/8 inch). Line your tart tin with the rolled dough, pressing it into the edges. Trim any excess pastry.
- Blind bake: Line the pastry with parchment paper and fill with baking beans or rice. Bake in a preheated oven at 180°C (350°F) for 15 minutes. After 15 minutes, remove the paper and beans, then bake for another 5 minutes until golden brown. Let it cool.
3. Make The Frangipane Filling
- Cream the butter and sugar: In a mixing bowl, beat the softened butter and caster sugar until light and fluffy.
- Add the eggs and flavorings: Beat in the eggs, one at a time, then add the ground almonds, plain flour, and almond extract. Stir until everything is fully combined.
- Spread the jam: If using jam, spread a thin layer of raspberry or strawberry jam over the cooled tart shell to provide an extra layer of flavor.
- Fill the tart: Spoon the frangipane mixture into the tart shell, smoothing it out evenly with a spatula.
4. Bake The Tart
- Bake the frangipane tart: Bake the tart in the preheated oven at 180°C (350°F) for 25-30 minutes or until the frangipane is golden and set. A skewer inserted into the center should come out clean.
5. Prepare The Fruit Topping
- Arrange the fruit: Once the tart is cooled, carefully arrange fresh raspberries, strawberries, or other red fruits on top in a decorative pattern.
6. Finishing Touch
- Glaze the fruit (optional): To give the fruit a glossy finish, lightly brush the top with apricot glaze or warmed apricot jam.
Tips And Tricks
- Chill the pastry dough: Chilling the dough is essential for creating a tender, flaky crust. It helps to keep the butter cold, preventing it from melting prematurely during baking.
- Use high-quality butter: A good-quality unsalted butter will elevate the flavor of both the pastry and the frangipane filling.
- Blind bake the crust properly: Make sure to blind bake the tart shell thoroughly to avoid a soggy bottom. If you don’t have baking beans, you can use uncooked rice or even coins wrapped in foil.
- Don’t overmix the frangipane: When making the frangipane filling, mix just enough to combine the ingredients to avoid creating a dense filling.
- Fruit variety: While Mary Berry’s recipe typically calls for raspberries or strawberries, you can experiment with other red fruits like blackberries, cherries, or even a mix for a more personalized tart.
- Make-ahead: You can make the pastry dough and frangipane filling ahead of time. Just refrigerate the dough and the filling separately, and assemble the tart when ready.
Mary Berry’s Red Frangipane Tart is a classic example of how simple ingredients can come together to create a show-stopping dessert. With its buttery, crisp pastry, almond-frangipane filling, and vibrant fruit topping, this tart brings together textures and flavors that are both comforting and sophisticated. Whether you’re baking for a special occasion or just want to treat yourself to something indulgent, this tart will not disappoint.
The tart’s versatility also allows for creativity in terms of fruit choices, so you can make it your own by adjusting the fruit topping according to the season. And, of course, the step-by-step instructions make it accessible to bakers of all skill levels. If you follow the tips and tricks to get a perfect result, this tart is sure to impress anyone lucky enough to try it!
Easy Recipe Variations For Mary Berry’s Red Frangipane Tart
Mary Berry’s Red Frangipane Tart is already a showstopper-a delightful combination of crisp pastry, a rich almond filling, and the vibrant burst of red fruit. But as with any great recipe, there’s always room for creative twists to make it your own or to cater to different tastes. Here are a few easy variations to elevate the classic tart while maintaining its essential charm:
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Fruit Variations:
The most straightforward variation involves changing the fruit topping. While the classic version uses red berries like raspberries, strawberries, and currants, you can experiment with a variety of fruits. Think of a mix of juicy pears, apples, or even stone fruits like peaches or plums for a slightly different flavor profile. For a tropical twist, mangoes, pineapples, or passion fruit could provide a vibrant and exotic flair.
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Nuts in the Frangipane:
The frangipane filling is traditionally made with ground almonds, but why not explore some nutty variety? Hazelnuts, pistachios, or even macadamia nuts can replace the almonds, giving the tart a new depth of flavor. You can also toast the nuts lightly before incorporating them into the filling to enhance their natural aroma.
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Citrus Zest:
Adding citrus zest to the frangipane can introduce a lovely aromatic element. Lemon zest works beautifully with berries, while orange zest pairs wonderfully with stone fruits or tropical options. Just a teaspoon of zest mixed into the almond mixture can elevate the tart’s overall freshness.
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Spices and Flavorings:
While the classic frangipane recipe focuses on the subtle almond flavor, you can spice things up with a touch of cinnamon, nutmeg, or even ground ginger. A splash of vanilla extract or a few drops of almond extract can deepen the flavor profile, making it even more indulgent. If you like a little extra warmth, try incorporating a hint of cardamom or a dash of ground cloves into the frangipane.
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Chocolate Addition:
For chocolate lovers, adding a bit of melted dark chocolate to the frangipane is a luxurious twist. The rich, smooth chocolate combines beautifully with the almond filling, making the tart even more decadent. You can also drizzle melted chocolate over the top or add chocolate chips into the frangipane mixture for an extra surprise.
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Almond Cream and Apricot Jam Glaze:
While the frangipane itself is made from ground almonds, adding a bit of almond cream (which is typically butter, sugar, and ground almonds) will create a slightly richer texture. Top the tart with a layer of apricot jam glaze after baking to enhance the shine and sweetness, providing a nice contrast to the tartness of the fruit.
Storing Leftovers
If you happen to have leftovers of Mary Berry’s Red Frangipane Tart (a rare but wonderful problem to have!), storing them properly ensures that they stay fresh and delicious for longer. Here’s how to keep your tart at its best:
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Room Temperature Storage:
If you plan to consume the tart within a day or two, you can store it at room temperature. Simply cover the tart loosely with a clean kitchen towel or parchment paper to prevent it from drying out. Make sure it’s kept in a cool, dry place, away from direct sunlight or heat sources. This will help preserve the flavor and texture of the almond filling and the pastry.
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Refrigeration:
If you need to store the tart for a longer period (up to three or four days), refrigerating it is the best option. Place the tart in an airtight container to prevent it from absorbing other fridge odors. When ready to enjoy, you can eat it cold, or for a more delightful experience, pop it in the oven at a low temperature (around 150°C/300°F) for 10-15 minutes to restore the crispness of the pastry.
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Freezing:
Freezing a Red Frangipane Tart is possible, but it requires a bit more care. It’s best to freeze the tart before adding any fresh fruit topping, as the moisture from the fruit can make the pastry soggy upon defrosting. To freeze, wrap the tart in cling film or place it in a freezer-safe container and store it for up to 3 months. When you’re ready to eat it, let it thaw in the fridge overnight and top it with fresh fruit before serving.
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Tart Crust Storage:
If you find that you have extra tart crust left over (or even just the base), it can be stored in an airtight container at room temperature for a couple of days or refrigerated for up to a week. If you’ve already baked it, you can also freeze the crust on its own, and it will last for up to a month.
What To Eat With Mary Berry’s Red Frangipane Tart?
Mary Berry’s Red Frangipane Tart is a complete dessert in itself, but pairing it with complementary dishes can elevate the entire dining experience. Here are some ideas for what to eat with your tart:
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Fresh Cream or Whipped Cream:
A dollop of freshly whipped cream adds an airy, velvety texture that pairs perfectly with the rich frangipane. You can infuse the cream with a bit of vanilla or almond extract to echo the flavors in the tart. For something extra indulgent, serve the tart with a scoop of vanilla bean ice cream.
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Fruit Sorbet:
A fruity sorbet, especially one with citrus or berry flavors, can provide a refreshing contrast to the almond and buttery notes of the tart. The acidity from the sorbet will cut through the richness of the frangipane, offering a balance of flavors and textures. Raspberry or lemon sorbet works particularly well, though any tart fruit will do.
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Cheese Board:
If you prefer a more savory complement to the sweetness of the tart, consider pairing it with a small selection of cheeses. Soft, creamy cheeses like brie or mascarpone, or even sharper cheeses like goat cheese, provide a wonderful contrast in flavor and texture to the sweet frangipane.
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Tea or Coffee:
The tart’s almond base pairs beautifully with a warm, aromatic drink. Serve it alongside a cup of Earl Grey, chamomile, or a fragrant jasmine tea. If you’re more of a coffee drinker, a dark roast or espresso can be the perfect balance to the sweetness, enhancing the overall experience. You could even pair it with a café latte for a touch of creaminess.
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Berries and Compote:
While the tart itself is topped with fresh fruit, a small side of fruit compote, such as a berry or cherry compote, adds an extra layer of sweetness and tartness. The cooked fruit syrup contrasts with the fresh texture of the berries on top of the tart, giving a varied flavor experience. A drizzle of the compote can also add to the presentation.
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Meringue or Almond Biscotti:
Adding a bit of crunch to the soft and smooth textures of the tart is another way to elevate the dish. Serve a few crisp almond biscotti or delicate meringues on the side. Their sweetness and texture contrast beautifully with the softness of the tart, offering a delightful bite between spoonfuls.
Conclusion
Mary Berry’s Red Frangipane Tart is a dessert that offers both timeless appeal and room for creativity. With its buttery, crisp pastry, rich almond filling, and bright, juicy fruit topping, it’s a perfect showpiece for any occasion-whether it’s an afternoon tea or a festive gathering. The beauty of this tart lies not only in its classic flavor but also in the endless possibilities for variation. Whether you tweak the fruit, explore different nuts, or infuse spices and flavorings, each variation can add a personal touch to the dish.
Storing leftovers properly ensures that the tart can be enjoyed days after it’s made, and with a few clever pairing ideas, you can elevate your dessert experience even further. Whether served simply with cream, accompanied by a refreshing sorbet, or paired with a carefully chosen drink, the Red Frangipane Tart is always a crowd-pleaser.
FAQs
What Is The Key To Making Mary Berry’s Red Frangipane Tart Crust Perfectly Crisp?
The key to achieving a perfectly crisp crust for Mary Berry’s red frangipane tart lies in using cold butter when making the pastry dough, and ensuring it is chilled before baking. This prevents the butter from melting too quickly, which helps maintain the integrity of the crust. Additionally, blind baking the pastry with baking beans for about 10 minutes before adding the filling ensures it remains crisp even after the frangipane mixture is added.
Can I Use A Different Fruit In Mary Berry’s Red Frangipane Tart If I Don’t Have Raspberries?
Yes, you can substitute raspberries with other soft fruits like blackberries, strawberries, or even sliced peaches or apricots. Just keep in mind that the tart’s overall flavor profile might change slightly depending on the fruit you choose. However, if you’re using fruits that are juicier, you may want to reduce their moisture content a bit before adding them to the tart to prevent the crust from becoming soggy.
How Do I Store Mary Berry’s Red Frangipane Tart To Keep It Fresh?
Mary Berry’s red frangipane tart should be stored in an airtight container at room temperature for up to 2-3 days. If you need to store it for a longer period, you can refrigerate the tart, but it’s best enjoyed at room temperature for optimal flavor and texture. If you have leftovers, you can also freeze the tart (without the fresh fruit topping) for up to a month. Just make sure to wrap it well in plastic wrap or foil before freezing.
