Mary Berry’s Apricot Frangipane Tart is a classic British dessert that beautifully marries the nutty richness of frangipane with the bright, juicy sweetness of apricots. Frangipane itself is a luscious almond-flavored filling made primarily from ground almonds, butter, sugar, and eggs. When combined with a crisp, buttery pastry shell and topped with fresh or canned apricots, it creates a dessert that’s both elegant and comforting.
This tart stands out because of its balance-frangipane is rich and creamy with a subtle nuttiness, which contrasts perfectly with the slightly tart, succulent apricots that caramelize beautifully during baking. Mary Berry, known for her approachable yet foolproof baking recipes, brings a refined yet straightforward take on this classic French-inspired tart, making it accessible to home bakers of all levels.
It’s a dessert that shines both as a teatime treat with a cup of tea or as a stunning finale to a dinner party. The texture play is exceptional: crisp pastry, smooth almond filling, and soft, bursting fruit. The golden color and enticing aroma when it comes out of the oven make it a real crowd-pleaser.
Mary Berry’s Apricot Frangipane Tart Recipe
Ingredients Needed
To recreate Mary Berry’s Apricot Frangipane Tart at home, you’ll want to gather these fresh, quality ingredients. Each component plays a crucial role in the final texture and flavor:
For The Pastry
- Plain (all-purpose) flour: This is the base of the tart shell, providing structure.
- Cold unsalted butter: Cut into cubes, the butter is key for creating that tender, flaky pastry.
- Icing (confectioners’) sugar: Adds a slight sweetness and helps with the texture.
- Egg yolk: Adds richness and helps bind the pastry dough.
- A pinch of salt: Balances flavors and enhances the sweetness.
For The Frangipane Filling
- Unsalted butter: Softened to cream with sugar for a smooth base.
- Caster sugar: Fine sugar that dissolves easily, sweetening the frangipane perfectly.
- Ground almonds (almond meal): The star ingredient that gives frangipane its distinctive nutty flavor.
- Eggs: Bind the filling and give it that lovely custard-like consistency.
- Plain flour: Just a small amount to help the filling set.
- Almond extract (optional): To boost the almond aroma and flavor.
For The Topping
- Fresh apricots: Halved and pitted, ideally ripe but firm so they hold their shape during baking. If fresh apricots aren’t in season, high-quality canned apricots drained well can be used.
- Apricot jam or glaze: To brush on after baking, adding shine and a hint of extra sweetness.
These ingredients combine to create a balanced tart that’s rich but not overpowering, fruity yet indulgent.
Equipment Needed
While Mary Berry’s recipe is wonderfully straightforward, having the right equipment can make the process smoother and ensure the best results. Here’s what you’ll need:
- Tart tin (about 9-10 inches / 23-25 cm in diameter): Ideally with a removable base for easy release and presentation.
- Mixing bowls: Several, for making the pastry and the frangipane separately.
- Food processor (optional but helpful): For quickly rubbing together the butter and flour for the pastry, though it can be done by hand.
- Rolling pin: To roll out the pastry evenly and thinly.
- Whisk or electric mixer: For creaming the butter and sugar and beating eggs for the frangipane.
- Measuring spoons and scales: Precision is key in baking!
- Pastry brush: For glazing the tart with apricot jam at the end.
- Fork: For docking the pastry base (pricking holes to prevent bubbling).
- Baking parchment and baking beans (or rice): For blind baking the tart shell to avoid a soggy bottom.
- Cooling rack: To let the tart cool properly before glazing and serving.
Having these tools ready beforehand can help you focus on the baking itself and not get bogged down with searching for things mid-process.
Instructions To Make Mary Berry’s Apricot Frangipane Tart
Now for the heart of the matter – the step-by-step method to create this stunning tart, just like Mary Berry herself would.
Step 1: Make The Pastry
Start by making the sweet shortcrust pastry. Combine the plain flour, icing sugar, and a pinch of salt in a bowl. Add the cold, cubed butter and rub it in with your fingertips (or pulse in a food processor) until the mixture resembles fine breadcrumbs. Stir in the egg yolk and a little cold water if needed, and bring the dough together. Be careful not to overwork it-just enough to form a smooth ball. Wrap the dough in cling film and chill it in the fridge for about 30 minutes. This resting time is essential for gluten relaxation and better rolling.
Step 2: Blind Bake The Pastry Case
Roll out the chilled dough on a lightly floured surface to about 3-4 mm thick, then gently line your tart tin with it. Trim the edges neatly. Line the pastry with baking parchment and fill with baking beans to weigh it down. Bake in a preheated oven at around 180°C (350°F) for 15 minutes. Remove the beans and paper, then bake for another 5-10 minutes until the base is lightly golden and dry. This prevents a soggy bottom once the filling goes in.
Step 3: Prepare The Frangipane Filling
While the pastry is baking, cream together the softened butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition. Gently fold in the ground almonds, plain flour, and almond extract (if using). The mixture should be smooth, thick, and spreadable.
Step 4: Assemble The Tart
Spread the frangipane evenly into the baked pastry case. Arrange the apricot halves on top, cut-side down, slightly pressing them into the filling so they nestle nicely. The apricots will sink slightly as the frangipane bakes and rises around them.
Step 5: Bake The Tart
Return the tart to the oven and bake for about 25-30 minutes at 180°C (350°F), or until the frangipane is set, golden, and springy to the touch, and the apricots are caramelized and soft.
Step 6: Glaze And Cool
Once out of the oven, brush the apricots with warmed apricot jam to give them a beautiful glossy finish. Let the tart cool in the tin on a wire rack before removing it and serving.
Tips And Tricks
- Use cold butter for the pastry: This ensures a flaky, tender crust. Warm butter will create a tough dough.
- Don’t overwork the pastry: Handle it as little as possible to keep the texture light.
- Blind bake thoroughly: This step is crucial to avoid a soggy bottom, especially with juicy fruit.
- Ripe but firm apricots: Soft, overripe fruit can become mushy and overly juicy, which might make the tart soggy.
- Almond extract: Use sparingly; a little goes a long way to enhance the almond flavor without overpowering the tart.
- Cooling time: Allow the tart to cool properly before slicing so the frangipane sets fully and slices cleanly.
- Serve with: A dollop of clotted cream, crème fraîche, or a scoop of vanilla ice cream elevates the tart into a sublime dessert experience.
- Variations: You can swap apricots for other stone fruits like peaches, plums, or nectarines, depending on season and preference.
Mary Berry’s Apricot Frangipane Tart is a timeless dessert that combines buttery pastry, almond-scented filling, and the luscious brightness of apricots in a way that feels both luxurious and comforting. Its relative simplicity masks the complexity of its textures and flavors, making it a rewarding baking project for novices and seasoned bakers alike.
With the right ingredients, some careful steps, and a bit of patience, you’ll create a tart that’s not only stunning to look at but absolutely irresistible to eat. Whether you’re baking for a special occasion or simply to treat yourself, this tart promises to impress with its delicate balance and classic charm. Plus, it’s a beautiful way to celebrate fresh, seasonal fruit and the magic of frangipane – a true testament to Mary Berry’s genius for making baking approachable yet spectacular.
Easy Recipe Variations For Mary Berry’s Apricot Frangipane Tart
Mary Berry’s Apricot Frangipane Tart is a classic, elegant dessert with a beautifully nutty almond filling beneath the vibrant, tangy apricots. But the real magic lies in how versatile this recipe is-perfect for tweaks and personal touches that can make it uniquely yours. Let’s explore some easy variations that keep the essence of the tart but add a twist or two to delight your palate.
1. Nut Substitutions:
The frangipane filling traditionally uses ground almonds, which provide a rich, buttery flavor and slightly grainy texture. However, you can swap almonds for other nuts such as pistachios, hazelnuts, or walnuts to create a new flavor profile. Pistachio frangipane, for example, offers a slightly sweeter and earthier taste with a vibrant green hue that adds visual interest. Hazelnuts lend a more robust, toasted flavor that pairs beautifully with the apricots’ sweetness.
2. Fruit Variations:
While apricots are the star here, don’t be afraid to experiment with other stone fruits or berries. Peaches, nectarines, or even plums make excellent alternatives or additions, offering subtle differences in sweetness and tartness. For a summer berry twist, fresh raspberries or blackberries add a burst of juiciness and color contrast, while maintaining the frangipane’s nutty backbone.
3. Flavor Enhancements:
Incorporate subtle flavorings to elevate the tart further. Adding a teaspoon of almond extract or a splash of orange blossom water to the frangipane deepens the aroma and complements the fruit’s natural sweetness. For a touch of warmth, a pinch of cinnamon or cardamom can be folded into the almond filling, creating a cozy spice note that pairs well with autumnal apricots.
4. Pastry Base Tweaks:
Mary Berry’s original recipe calls for a classic shortcrust pastry, crisp and buttery. For a gluten-free or lighter option, try almond flour pastry, which will harmonize beautifully with the frangipane’s almond flavor. Alternatively, a puff pastry base adds a flaky, buttery texture that contrasts wonderfully with the creamy filling.
5. Toppings and Finishes:
Once baked, brush the tart with a thin layer of warmed apricot jam or honey to give it a glossy, irresistible finish. You can also dust the tart with icing sugar or serve it with a dollop of clotted cream or crème fraîche for extra indulgence.
Storing Leftovers
Now, if you’re lucky enough to have leftovers (which can be rare!), it’s important to store your Apricot Frangipane Tart properly to maintain its delicious texture and flavor.
Short-term Storage:
Cover the tart loosely with cling film or place it in an airtight container and store it at room temperature for up to 24 hours. This is ideal if you plan to enjoy it the next day. Room temperature helps preserve the crispness of the pastry base.
Refrigeration:
For longer storage, wrap the tart carefully and refrigerate it. It will keep well for about 2 to 3 days. Keep in mind that refrigeration can sometimes soften the pastry slightly, so when ready to serve, it’s a good idea to bring the tart to room temperature or gently reheat it in the oven at a low temperature (around 150°C/300°F) for 5-10 minutes to restore some crispness and warm the filling.
Freezing:
If you want to store the tart for a longer period, freezing is an option. Wrap the tart tightly in cling film and then in foil to prevent freezer burn. It can be frozen for up to 1 month. To serve, thaw overnight in the fridge and reheat gently in the oven to regain that fresh-baked charm.
What To Eat With Mary Berry’s Apricot Frangipane Tart?
This tart is an indulgent dessert on its own, but pairing it thoughtfully can elevate the whole experience into something truly special.
1. Creamy Accompaniments:
A classic pairing is a generous spoonful of clotted cream or softly whipped cream. The richness balances the tart’s sweet and tangy notes perfectly. Alternatively, crème fraîche offers a slightly tangy contrast that cuts through the richness with elegance.
2. Ice Cream or Sorbet:
Vanilla bean ice cream is a natural companion-its smooth, mellow flavor complements the almond filling and fruit without overpowering. For a lighter, refreshing option, try a scoop of apricot or peach sorbet to echo the tart’s fruitiness while adding a cool, palate-cleansing element.
3. A Touch of Bubbly:
For an adult twist, serve the tart alongside a glass of sparkling wine or champagne. The bubbles and acidity enhance the fruit’s brightness and the almond flavors, creating a sophisticated flavor dance.
4. Tea and Coffee Pairings:
If you prefer a warm beverage, Earl Grey tea with its citrusy notes is an excellent match. A strong, black coffee or an espresso also pairs well, as the bitterness contrasts delightfully with the tart’s sweetness.
Conclusion
Mary Berry’s Apricot Frangipane Tart is a timeless dessert that strikes the perfect balance between buttery, nutty richness and fresh, vibrant fruit. Its versatile nature invites endless creativity-from swapping nuts and fruits to adding subtle flavor twists-making it a recipe that can be tailored for any season or occasion. Properly storing leftovers ensures you can enjoy every last crumb without losing its charm, while pairing it with cream, ice cream, or a fine beverage can transform your dessert into a memorable culinary experience. Whether you’re a seasoned baker or a home cook looking to impress, this tart offers a delicious slice of comfort and elegance with every bite.
So next time you bake Mary Berry’s Apricot Frangipane Tart, consider playing with these variations, savor the leftovers thoughtfully, and enjoy it with your favorite accompaniments. It’s more than just a tart-it’s a celebration of flavors, textures, and the joy of sharing good food.
FAQs
What Ingredients Do I Need To Make Mary Berry’s Apricot Frangipane Tart?
To make Mary Berry’s apricot frangipane tart, you will need the following ingredients: a ready-made shortcrust pastry case, butter, caster sugar, ground almonds, eggs, plain flour, baking powder, and apricot jam for glazing. You will also need a few apricots (or tinned apricots) to place on top of the frangipane filling.
Can I Substitute Apricots With Other Fruits For The Frangipane Tart?
Yes, you can substitute apricots with other fruits if preferred. For example, raspberries, peaches, plums, or even pears work wonderfully with the almond-based frangipane filling. The fruit should be sliced or halved and placed on top of the filling before baking to ensure they cook evenly.
How Do I Ensure My Frangipane Filling Doesn’t Sink In The Tart?
To prevent the frangipane filling from sinking, make sure that the pastry shell is pre-baked (blind-baked) for a few minutes before filling it with the frangipane mixture. This creates a sturdy base that can support the filling. Additionally, ensure your frangipane mixture is thick and not too runny to avoid it collapsing during baking.
