Mary Berry Red Frangipane Tart Recipe [Tips & Tricks]

If you’re looking to impress at your next gathering or just want to treat yourself to something special, you have to try Mary Berry’s red frangipane tart recipe!

With its buttery, crumbly pastry and the perfect balance of almond flavor in the frangipane filling, this tart is a total showstopper. Plus, the vibrant red fruit topping adds a touch of elegance and a burst of sweetness that makes every bite irresistible. Whether you’re a seasoned baker or a beginner, Mary Berry’s step-by-step guidance makes this recipe easy to follow and guarantees a stunning result. It’s the kind of dessert that feels both classic and exciting at the same time!

Mary Berry Red Frangipane Tart Recipe

Ingredients Needed

To make Mary Berry’s Red Frangipane Tart, you’ll need a variety of ingredients that come together to create a rich, nutty, and perfectly balanced dessert. The ingredients are straightforward, but each one plays an important role in bringing out the tart’s deliciously complex flavors and textures.

For The Pastry

• 225g plain flour: This forms the base of the pastry, giving it structure. It provides the soft, flaky texture that complements the frangipane filling. You could use a mix of plain flour and a little ground rice for extra crispness, but plain flour is most traditional.
• 125g butter: Butter adds richness to the pastry, lending it a lovely crumbly, melt-in-the-mouth texture. Using cold butter helps create the flakiness we seek in a good pastry.
• 1 egg yolk: The egg yolk adds richness and helps bind the dough together, making it smooth and easy to roll out.
• 2 tbsp cold water: This helps bring the dough together. It’s crucial to use cold water to keep the dough from becoming too soft, ensuring a firmer, more manageable texture.

For The Frangipane Filling

• 200g unsalted butter, softened: Butter is essential for making the frangipane creamy and smooth. The fat in the butter combines with the sugar to create a luscious filling.
• 200g caster sugar: The sugar sweetens the frangipane and helps balance the richness of the butter. It dissolves quickly, giving the filling a smooth texture.
• 200g ground almonds: Ground almonds are the star of the frangipane filling. They provide the distinctive nutty flavor and a lovely, moist texture. This is what makes frangipane a standout in many pastry recipes.
• 2 large eggs: Eggs bind the mixture and provide structure. They help the frangipane set in the tart and give it a slightly airy texture.
• 2 tbsp plain flour: Flour helps stabilize the frangipane filling, ensuring it holds its shape and doesn’t become too runny when baked.
• 1 tsp almond extract: This amplifies the almond flavor in the frangipane, creating a deeper, more aromatic profile.
• A small handful of raspberries or red fruits (optional): This adds a burst of tartness to complement the sweetness of the frangipane, bringing a fresh contrast to the richness of the pastry.

For Decoration (optional)

• Powdered sugar: A light dusting of powdered sugar on top of the tart just before serving adds a touch of elegance and sweetness, making it even more irresistible.
• Whole almonds or sliced almonds: For a little extra crunch and visual appeal, you can scatter whole or sliced almonds on top of the frangipane filling before baking.

Equipment Needed

Making a Red Frangipane Tart requires a few key pieces of kitchen equipment that ensure the process goes smoothly and the results are perfect.

• Food processor or pastry cutter: A food processor makes quick work of blending the flour, butter, and egg yolk to form the pastry dough. If you don’t have one, a pastry cutter or your hands will work, but a food processor saves time and ensures the dough doesn’t overheat.
• Rolling pin: Once your pastry dough is made, you’ll need a rolling pin to roll it out evenly. Be sure to work on a lightly floured surface to prevent sticking.
• 9-inch tart tin: A round tart tin with a removable bottom is ideal for this recipe, as it allows you to easily remove the tart from the pan after baking. The removable base ensures you get a clean presentation.
• Mixing bowls: You’ll need a couple of bowls-one for the pastry dough and another for mixing the frangipane filling. A large enough bowl to comfortably mix the butter, sugar, eggs, and ground almonds is necessary.
• Whisk or electric mixer: A whisk or electric mixer will help you beat the butter and sugar to a smooth and fluffy consistency for the frangipane filling.
• Sifter (optional): If you’re using any dry ingredients like flour or powdered sugar, a sifter can help ensure they are incorporated smoothly and evenly into your mixtures.
• Baking beans or rice (for blind baking): If you’re blind baking the pastry (to ensure it’s fully cooked before the frangipane filling is added), you’ll need some baking beans or dried rice to weigh down the pastry and prevent it from puffing up.

How To Make Mary Berry’s Red Frangipane Tart

Making Mary Berry’s Red Frangipane Tart is a multi-step process, but each part is straightforward and rewarding. Here’s a detailed guide to walk you through it.

1. Prepare the pastry:
Start by making the pastry. In a food processor, combine the plain flour and butter and pulse until the mixture resembles breadcrumbs. Add the egg yolk and cold water, and pulse until the dough just starts to come together. Be careful not to overwork the dough. Turn it out onto a floured surface, knead lightly to bring it together, and wrap it in cling film. Chill it in the fridge for at least 30 minutes.

2. Roll out and line the tin:
Once the dough has chilled, roll it out to fit your tart tin. Gently line the tin with the pastry, pressing it into the edges and trimming off any excess. If you need to patch up any gaps, just press the dough pieces together. Place the tart shell back into the fridge for 10 minutes to firm up.

3. Blind bake the pastry:
Preheat the oven to 180°C (160°C fan) or 350°F. Line the pastry with baking parchment and fill it with baking beans or rice. Bake for 15 minutes, then carefully remove the parchment and beans. Bake for another 5-10 minutes until the pastry is golden and crisp.

4. Make the frangipane filling:
While the pastry is baking, make the frangipane filling. Beat the softened butter and caster sugar together in a bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the ground almonds, flour, and almond extract. Mix everything until smooth and creamy.

5. Assemble the tart:
Once the pastry is ready, spread the frangipane mixture evenly into the tart shell. If you’re using raspberries or other red fruits, scatter them over the top. Bake the tart for 25-30 minutes or until the frangipane is golden and set.

6. Finish and serve:
Let the tart cool slightly before carefully removing it from the tin. For a finishing touch, dust it lightly with powdered sugar and garnish with a few extra whole almonds if desired. Slice and serve, enjoying the perfect balance of flaky pastry, rich frangipane, and tart fruit.

Expert Tips

1. Chill the dough: Don’t skip the chilling step for the pastry dough. It helps prevent shrinkage during baking and ensures the pastry is flaky.
2. Blind baking is key: Blind baking the pastry before adding the frangipane prevents the base from becoming soggy. It also ensures the pastry is fully cooked, especially if your tart tin has a thinner base.
3. Use room temperature ingredients: For the best frangipane texture, make sure your butter and eggs are at room temperature. This helps the mixture come together smoothly and evenly.
4. Customize the fruit: While raspberries are a lovely addition to this tart, feel free to experiment with other fruits like blackberries, strawberries, or even a mix of berries for a unique twist.
5. Bake the tart in advance: You can bake the tart the day before and let it cool completely. It’s even better the next day as the flavors have time to develop.

Mary Berry’s Red Frangipane Tart is the perfect dessert for those who enjoy a sophisticated yet simple treat. With a buttery, crisp pastry base, a fragrant frangipane filling, and a pop of tangy fruit, it strikes a wonderful balance of flavors and textures.

While it requires a few steps, the end result is undeniably impressive. Whether you’re serving it at a dinner party or enjoying it with a cup of tea, this tart is sure to become a favorite. The tips for making it even more foolproof ensure that, no matter your level of baking experience, you’ll be able to create this delectable dessert with ease.

Easy Recipe Variations For Mary Berry’s Red Frangipane Tart

Mary Berry’s Red Frangipane Tart is a beautiful, classic dessert that combines a crisp, buttery pastry crust with the sweet, almond-flavored frangipane filling. This elegant tart can be easily adapted to suit different tastes, dietary preferences, or seasonal ingredients. Here are some fun and easy variations that can elevate this tart, making it perfect for any occasion.

1. Seasonal Fruit Twists:
While the red fruit used in Mary Berry’s original recipe is typically raspberries or strawberries, you can experiment with a variety of seasonal fruits. In the spring, fresh cherries or gooseberries would bring a delightful tartness that contrasts nicely with the rich frangipane. During the fall, pears or figs offer a more mellow, sweet flavor that pairs beautifully with the almond filling. Simply replace the red fruit with whatever is in season, and you’ll create a fresh twist on the classic tart.

2. Nutty Frangipane Variations:
If you want to give the frangipane filling a more complex flavor profile, try incorporating different nuts. For example, replace some of the ground almonds with hazelnuts, pistachios, or even walnuts for a more textured, earthy taste. Each nut brings its own unique depth of flavor to the tart, transforming it into something entirely new while still retaining the essence of the original recipe.

3. Flavored Frangipane:
To add an extra layer of sophistication to your frangipane, infuse it with flavors like vanilla bean, orange zest, or a splash of liqueur like Amaretto or Grand Marnier. A small teaspoon of almond extract can also amplify the almond flavor, enhancing the overall richness. If you’re feeling adventurous, you can try using rose or lavender water for a floral touch that complements the fruit beautifully.

4. Gluten-Free Variation:
For those who need or prefer a gluten-free option, the tart can easily be adapted. Use a gluten-free pastry base instead of the regular shortcrust pastry, which can be found at most supermarkets or made from scratch using gluten-free flour. Ensure that your frangipane filling also uses a gluten-free flour blend or just rely on ground almonds. This variation retains the same rich flavor and texture but caters to those avoiding gluten.

5. Vegan Frangipane Tart:
For a vegan version, substitute the butter in the pastry with dairy-free margarine or coconut oil, and replace the eggs in the frangipane with flaxseed meal mixed with water or a store-bought egg replacer. Vegan cream cheese or silken tofu can be used as a substitute for dairy cream or butter in the filling to maintain its creamy texture. This ensures that you don’t lose any of the tart’s signature richness or taste, even without animal products.

Best Practices To Store Leftovers

Storing leftovers from Mary Berry’s Red Frangipane Tart properly ensures that the dessert stays fresh and delicious for as long as possible. Here are some best practices to help maintain its flavor and texture:

1. Refrigerate Promptly:
Since the tart contains fresh fruit and a creamy frangipane filling, it should be stored in the fridge. Place the leftover slices in an airtight container to prevent the crust from absorbing moisture and becoming soggy. You can also wrap individual slices in plastic wrap or foil before placing them in a container. This will preserve the tart’s freshness while keeping it safe from absorbing any unwanted odors from the fridge.

2. Eat Within 2-3 Days:
Though the tart can technically last for up to four days in the refrigerator, it’s best to consume it within 2-3 days to enjoy it at its peak. After a few days, the fruit might begin to soften, and the frangipane filling may lose some of its lightness. If you’re unable to finish the entire tart within that time frame, consider freezing it for a longer shelf life.

3. Freezing for Long-Term Storage:
If you want to store the tart for a longer period, freezing is a great option. Wrap the tart (or individual slices) tightly in plastic wrap, then in aluminum foil, to prevent freezer burn. It’s important to ensure the tart is properly sealed to avoid any freezer odors seeping in. When ready to eat, allow the tart to defrost in the fridge for several hours before serving. Avoid defrosting it at room temperature, as this could affect the texture of both the filling and the pastry.

4. Reheating Tips:
To revive the tart after storing it in the fridge, you can reheat it in a low oven (about 160°C/320°F) for 10-15 minutes. This will help the pastry regain some of its original crispness while gently warming the frangipane filling. Just be careful not to overheat it, as this can cause the fruit to soften further or the pastry to become overly dry.

What Goes Well With Red Frangipane Tart

Mary Berry’s Red Frangipane Tart is a versatile dessert that pairs wonderfully with a variety of accompaniments to enhance its flavor profile. Whether you prefer something creamy, fruity, or a little extra indulgent, here are some fantastic pairings that can elevate your tart experience:

1. Crème Fraîche or Whipped Cream:
For a rich and slightly tangy contrast to the sweetness of the tart, a dollop of crème fraîche or freshly whipped cream is always a perfect match. The smooth creaminess balances out the almond filling and adds an extra layer of indulgence. For a twist, try lightly sweetening the whipped cream with a dash of vanilla extract or a touch of powdered sugar.

2. Fresh Berries or Fruit Compote:
Serving the tart with a side of fresh berries, like blueberries, raspberries, or blackberries, adds a burst of freshness that complements the frangipane filling. Alternatively, a quick fruit compote made with a mix of berries, sugar, and lemon zest can bring an extra tangy note to the dessert. You can also experiment with adding a splash of liqueur (such as Chambord) to the compote for an adult twist.

3. Ice Cream:
A scoop of ice cream, particularly one with a nutty flavor like pistachio or hazelnut, complements the almond-rich frangipane perfectly. Alternatively, classic vanilla or a fruity sorbet works well with the tart, providing a refreshing contrast. A touch of caramel sauce over the ice cream would further elevate the dessert, adding warmth and sweetness.

4. Coffee or Dessert Wine:
A robust cup of coffee, such as espresso or a rich cappuccino, pairs beautifully with the tart’s almond flavor, providing a bitter contrast that cuts through the sweetness. For a more sophisticated option, serve the tart with a glass of dessert wine like a late harvest Riesling, a rich Sauternes, or even a lightly chilled Prosecco. The effervescence of sparkling wine is particularly refreshing and helps cleanse the palate between bites.

Conclusion

Mary Berry’s Red Frangipane Tart is a delightful dessert that blends rich, nutty frangipane with the freshness of red fruits, all encased in a buttery, crisp pastry shell. Whether you’re sticking to the traditional recipe or venturing into creative variations with different fruits, nuts, or dietary substitutions, this tart is a versatile and elegant treat that can be customized for any occasion.

Storing leftovers correctly ensures that you can enjoy this delicious tart for days after baking, whether chilled in the fridge or frozen for long-term storage. When serving, don’t hesitate to pair the tart with whipped cream, fresh fruit, or a scoop of ice cream for an indulgent treat. And if you’re feeling fancy, a nice coffee or dessert wine can elevate the experience further.

Overall, this tart is a crowd-pleaser with its delicious combination of textures and flavors. It’s the kind of dessert that feels both homey and refined, making it the perfect choice for everything from casual gatherings to special celebrations.

FAQs

What Is A Red Frangipane Tart?

A red frangipane tart is a delicious pastry dessert that features a crisp, buttery tart shell filled with a frangipane mixture made of ground almonds, sugar, butter, and eggs. The tart is often topped with vibrant red fruit, such as raspberries or strawberries, which complement the sweet almond filling beautifully.

What Ingredients Are Needed For Mary Berry’s Red Frangipane Tart Recipe?

Mary Berry’s red frangipane tart typically requires the following ingredients: shortcrust pastry, ground almonds, caster sugar, unsalted butter, eggs, vanilla extract, and a selection of fresh red fruit (such as raspberries, strawberries, or cherries). You may also need apricot jam or another fruit glaze for a shiny finish.

Can I Use Store-bought Pastry For This Recipe?

Yes, you can use store-bought shortcrust pastry for convenience. However, for a more homemade touch, you could make your own pastry from scratch using flour, butter, sugar, and a little water.

How Do I Make The Frangipane Filling For Mary Berry’s Red Frangipane Tart?

To make the frangipane filling, beat together softened butter and sugar until creamy, then add eggs one at a time, followed by ground almonds and a splash of vanilla extract. Mix everything together until smooth, and spread the frangipane mixture into the pre-baked pastry case.

Can I Substitute Ground Almonds With Another Ingredient?

While ground almonds are traditional in a frangipane filling, you could substitute them with ground hazelnuts, walnuts, or even coconut if you have dietary preferences or allergies. Keep in mind that the flavor and texture may vary slightly with these substitutes.

Should I Bake The Pastry Shell Before Adding The Frangipane Mixture?

Yes, it’s important to bake the pastry shell before adding the frangipane filling. This ensures the pastry remains crisp and doesn’t become soggy when the almond filling is added. You can blind-bake the pastry by lining the shell with baking parchment and filling it with baking beans for about 15 minutes before removing the beans and baking it further.

What Is The Best Way To Decorate The Tart With Fruit?

Once the frangipane filling has been baked and cooled, you can arrange fresh red fruit, such as raspberries or strawberries, on top of the tart. It’s best to scatter the fruit evenly to create a colorful and appealing look. You can also glaze the fruit with a bit of apricot jam or warm honey to give it a glossy finish.

Can I Make Mary Berry’s Red Frangipane Tart In Advance?

Yes, you can make the tart in advance. You can prepare the pastry and frangipane filling the day before, bake the tart, and then store it in an airtight container at room temperature. Add the fresh fruit and glaze on the day you plan to serve the tart for the best presentation.

How Long Should I Bake Mary Berry’s Red Frangipane Tart?

The tart should be baked for around 25-30 minutes at 180°C (350°F), or until the frangipane filling is golden brown and set. The baking time may vary slightly depending on your oven, so keep an eye on the tart and check for a firm, golden surface.

Can I Use Frozen Fruit For This Tart Recipe?

While fresh fruit is preferred for its texture and appearance, you can use frozen fruit in Mary Berry’s red frangipane tart. If using frozen fruit, make sure to thaw and drain any excess moisture to prevent the tart from becoming soggy. Additionally, frozen fruit may not hold its shape as well as fresh fruit.