Mary Berry Apricot Frangipane Tart Recipe [Tips & Tricks]

If you’re looking to impress at your next gathering or simply treat yourself to a delicious homemade dessert, Mary Berry’s apricot frangipane tart is an absolute must-try. This recipe combines a buttery, crisp pastry shell with a smooth, almondy frangipane filling, all topped with juicy apricots that add a delightful sweetness and tang.

It’s not only a feast for the taste buds but also for the eyes, with its beautiful golden finish and vibrant fruit topping. Whether you’re a seasoned baker or a novice, Mary Berry’s straightforward instructions make this tart easy to prepare, ensuring you’ll wow everyone with minimal effort!.

Mary Berry Apricot Frangipane Tart Recipe

Ingredients Needed

To make Mary Berry’s Apricot Frangipane Tart, you’ll need a combination of ingredients for the pastry base, the frangipane filling, and the apricot topping. Each element comes together beautifully to create a dessert that is both light and rich, with a balanced sweetness and a delightful texture. Here’s a detailed breakdown:

For The Pastry

• 225g plain flour: This is the base for the shortcrust pastry, providing the necessary structure and flakiness.
• 100g cold unsalted butter: The butter is crucial for achieving that rich, crumbly texture that shortcrust pastry is known for. The butter should be cold to help create a firm texture.
• 25g icing sugar: Icing sugar is used to give the pastry a delicate sweetness without affecting its structure.
• 1 large egg yolk: The egg yolk adds richness and helps bind the pastry together.
• Cold water: A little cold water (usually 2-3 tbsp) is added to bring the dough together. The cold water prevents the butter from melting during the mixing process, which is key for creating a crisp, buttery pastry.

For The Frangipane Filling

• 150g ground almonds: This is the main ingredient in the frangipane, giving it a rich, nutty flavor and a smooth texture.
• 150g caster sugar: For the perfect balance of sweetness, caster sugar is finely ground and melts easily into the filling.
• 150g unsalted butter: Softened butter is blended with the sugar and ground almonds to create the smooth frangipane texture.
• 3 large eggs: The eggs act as the binding agent, giving the frangipane structure and helping it set during baking.
• 1 tsp vanilla extract: Vanilla enhances the flavor of the frangipane, adding a subtle, aromatic sweetness that complements the almonds.
• 1 tbsp plain flour: A small amount of flour is added to help set the frangipane filling and ensure it bakes up evenly without being too soft.

For The Apricot Topping

• 300g fresh or canned apricots: Apricots are the star of this dessert, offering a burst of tangy flavor. Canned apricots are a good option when fresh ones are not in season, but fresh apricots bring a lovely texture and vibrancy.
• 1 tbsp apricot jam: This is used to glaze the apricots after they are placed on the tart. It adds an extra layer of sweetness and helps give the topping a shiny, appealing finish.

Equipment Needed

Creating a perfect Apricot Frangipane Tart involves using a few key kitchen tools. These will ensure that the pastry is crisp, the filling is smooth, and the tart has a polished, professional look. Here’s what you’ll need:

• 22cm tart tin: A shallow tart tin with a removable base is ideal for this recipe, as it makes it easy to remove the tart once it’s baked and gives a crisp finish to the pastry.
• Mixing bowls: A couple of medium-sized bowls for mixing the pastry dough and the frangipane filling.
• Pastry blender or food processor: You can use either a pastry blender or a food processor to combine the flour, butter, and icing sugar for the pastry. A food processor speeds up the process, but you can also do it by hand for a more traditional approach.
• Rolling pin: To roll out the pastry dough. Ensure it’s lightly floured to prevent sticking.
• Electric mixer or hand whisk: You’ll need this to cream the butter and sugar for the frangipane, as well as to beat in the eggs and other ingredients.
• Baking beans or pie weights: When blind baking the pastry, these are essential for keeping the pastry in place while it cooks, preventing it from puffing up.
• Pastry brush: This is used to apply the apricot jam glaze over the apricots after the tart has been assembled and baked.
• Sharp knife: For slicing the apricots and cutting the tart into neat slices once it’s finished.

How To Make Mary Berry’s Apricot Frangipane Tart

Step 1: Prepare The Pastry

1. In a food processor or mixing bowl, combine the plain flour, icing sugar, and cold butter. Pulse or rub the butter into the flour using your fingers until the mixture resembles breadcrumbs.
2. Add the egg yolk and a small amount of cold water (around 2-3 tablespoons). Mix until the dough just comes together.
3. Turn the dough out onto a lightly floured surface and knead briefly until smooth. Wrap the dough in cling film and refrigerate for at least 30 minutes.
4. After chilling, roll out the dough on a lightly floured surface to about 3mm thick. Use this to line a 22cm tart tin, pressing it into the corners. Trim any excess dough from the edges.
5. Place the tart tin in the fridge to chill again for 15 minutes, and preheat the oven to 190°C (170°C fan) or 375°F.
6. To blind bake, line the pastry with parchment paper and fill with baking beans or pie weights. Bake for 15 minutes, then remove the paper and beans, and bake for another 5-7 minutes until the pastry is golden brown.

Step 2: Prepare The Frangipane Filling

1. In a mixing bowl or using an electric mixer, beat together the softened butter and caster sugar until light and fluffy.
2. Add the ground almonds, eggs, vanilla extract, and flour. Mix until well combined and smooth.
3. Spoon the frangipane mixture into the cooled tart shell and spread it out evenly.

Step 3: Assemble The Tart

1. Arrange the apricots on top of the frangipane filling in a decorative pattern. You can cut the apricots in halves or quarters, depending on their size and how you want them to look on the tart.
2. Bake the tart for 35-40 minutes at 180°C (160°C fan) or 350°F, until the frangipane is set and golden, and the apricots have softened.

Step 4: Glaze And Serve

1. While the tart is baking, heat the apricot jam gently in a small saucepan until it melts.
2. Once the tart is out of the oven, brush the apricot jam over the apricots to give them a lovely shiny glaze.
3. Allow the tart to cool slightly before removing it from the tin. Serve warm or at room temperature, cut into wedges.

Expert Tips

1. Chill Your Pastry Well: One of the most important steps in making the perfect shortcrust pastry is to keep everything as cold as possible. Always chill the pastry dough before rolling it out, and after lining the tart tin, give it a brief chill again. This prevents the dough from shrinking during baking.

2. Use Ground Almonds for Texture: The ground almonds in the frangipane filling not only add flavor but also contribute to the texture of the tart. If you have time, try grinding your own almonds for an even fresher taste.

3. Blind Bake with Care: When blind baking the pastry, be sure to use enough baking beans or pie weights to prevent the dough from puffing up. Also, check that the pastry is golden before removing the beans and parchment paper, as an under-baked crust can lead to sogginess once the filling is added.

4. Get Creative with the Fruit: While apricots are the star of this recipe, you can experiment with other stone fruits like peaches, plums, or cherries for a different flavor profile. Just make sure the fruit is ripe but firm to avoid releasing too much juice during baking.

5. Perfect the Glaze: The apricot jam glaze gives the tart a beautiful finish, but don’t overdo it-just a light brush to enhance the color and add a subtle sweetness.

Mary Berry’s Apricot Frangipane Tart is a showstopper dessert that combines the crisp, buttery pastry with a smooth, nutty frangipane filling and the sweet tang of apricots. It’s a recipe that strikes a perfect balance between richness and lightness, making it suitable for any occasion-from a weekend treat to a celebratory dessert.

With a few careful steps and attention to detail, you can recreate this elegant dessert in your own kitchen and impress friends and family with your baking skills. The key is to embrace the beauty of simple ingredients and let them shine in their delicious combination. Enjoy!.

Easy Recipe Variations For Mary Berry’s Apricot Frangipane Tart

Mary Berry’s Apricot Frangipane Tart is already a delightful combination of sweet, nutty, and fruity flavors. However, there are numerous ways you can personalize this classic recipe to suit your tastes, dietary preferences, or even to make it more exciting for a special occasion. Here are a few variations you might consider:

1. Seasonal Fruit Substitutions:

While apricots are the star of this tart, you can easily switch them out for other seasonal fruits. In the summer, try using fresh peaches or plums, which have a similar texture to apricots, offering that tender bite with a slightly tart flavor.

In the colder months, pears or apples make wonderful replacements, and they pair perfectly with the nutty frangipane. Adding berries, such as raspberries or blueberries, can lend a burst of vibrant color and a fresh, tangy twist to the tart.

2. Nuts in the Frangipane:

The traditional frangipane filling is made with almonds, but this can be easily adapted. If you prefer a different nut, you can replace the ground almonds with ground pistachios for a more luxurious flavor, or try hazelnuts for a deeper, earthy taste. Even walnuts could be an interesting addition if you’re looking for something bolder.

3. Flavored Frangipane:

A simple way to take this tart to the next level is by adding flavorings to the frangipane filling. A splash of vanilla extract or almond essence is a natural pairing.

If you’re feeling more adventurous, try infusing the frangipane with orange zest or a hint of dark rum or amaretto. These subtle infusions can elevate the flavor profile and add complexity to each bite.

4. Gluten-Free Version:

For those avoiding gluten, making a gluten-free version of this tart is simple. Substitute the shortcrust pastry for a gluten-free variety or even try an almond flour-based crust. When making the frangipane, ensure the ground almonds you use are certified gluten-free to maintain the integrity of the recipe.

5. Adding a Layer of Jam:

While the apricots themselves provide a burst of natural sweetness, you can spread a thin layer of apricot jam or even raspberry jam under the frangipane filling before baking. This will add an extra layer of flavor and ensure a beautifully glossy finish to the tart once it’s baked.

These variations allow you to make Mary Berry’s Apricot Frangipane Tart a versatile base that you can customize to your liking. Whether it’s for a cozy family dinner or a grand celebration, these tweaks will help you personalize the tart while keeping the essence of the original recipe intact.

Best Practices To Store Leftovers

Apricot Frangipane Tart is best enjoyed fresh, as the combination of crisp pastry and soft, nutty frangipane filling can lose its texture if not stored properly. However, if you have leftovers, proper storage is key to maintaining its quality.

1. Storing in the Fridge:

If you plan to keep the tart for a day or two, wrap it tightly in plastic wrap or store it in an airtight container and place it in the refrigerator. This will keep the frangipane filling from drying out and help maintain the freshness of the fruit.

The shortcrust pastry will soften slightly due to the moisture in the fridge, but the tart will still be delicious. If you prefer a crisper pastry, you can reheat the tart in the oven for a few minutes before serving.

2. Freezing for Long-Term Storage:

If you need to store the tart for a longer period, freezing it is an excellent option. To do so, allow the tart to cool completely before wrapping it in plastic wrap and then in a layer of aluminum foil.

Ensure that the tart is well-sealed to prevent freezer burn. The tart can be frozen for up to a month.

When you’re ready to enjoy it, remove it from the freezer and thaw it in the fridge overnight. Reheat it gently in the oven to restore the pastry’s crispness before serving.

3. Keeping the Apricots Fresh:

Since apricots can lose their vibrant flavor and texture over time, consider adding fresh fruit just before serving if you’ve kept the tart in the fridge for a few days. This is especially important if the apricots are particularly ripe, as they can break down in storage. Fresh apricot slices or a drizzle of fresh apricot glaze can be added after reheating the tart to restore its brightness.

Storing leftovers correctly ensures that your Apricot Frangipane Tart will stay as close to its original deliciousness as possible, letting you enjoy a slice (or two) the next day without any compromise on taste or texture.

What Goes Well With Apricot Frangipane Tart

The Apricot Frangipane Tart is rich, fruity, and full of texture, which makes it a wonderful dessert to serve alongside a variety of complementary accompaniments. Here are a few suggestions that pair well with this tart, enhancing its flavors and creating a well-rounded dessert experience:

1. Fresh Cream or Whipped Cream:

A dollop of lightly whipped cream is the classic pairing for this tart. The richness and smooth texture of the cream perfectly balance the nutty, fruity flavors of the frangipane and the crispness of the pastry. For a slightly more indulgent touch, consider using double cream or even a flavored whipped cream (think vanilla bean or orange zest).

2. Ice Cream:

For a colder option, ice cream is an excellent choice. Vanilla or clotted cream ice cream are classic options, providing a creamy contrast to the tart’s texture.

If you want something with a bit more depth, try a scoop of almond, hazelnut, or even salted caramel ice cream. The nutty undertones in the ice cream will complement the frangipane filling beautifully.

3. Sorbet:

If you’re looking for a lighter, fruit-forward accompaniment, a fresh sorbet is perfect. Apricot, peach, or raspberry sorbet will all provide a cool, tangy contrast to the sweetness of the tart. The refreshing nature of sorbet also helps cleanse the palate between bites, making it an ideal partner for a rich dessert like frangipane.

4. Fresh Berries:

Berries add a pop of color and a burst of freshness that pairs wonderfully with the smooth frangipane filling and the caramelized apricots. A handful of raspberries, blackberries, or strawberries can elevate the visual appeal of the tart and introduce an additional layer of tartness to balance the sweetness.

5. Coffee or Tea:

A well-brewed cup of coffee or a pot of freshly steeped tea makes a delightful beverage to enjoy with your Apricot Frangipane Tart. The slightly bitter notes of coffee (perhaps a cappuccino or espresso) pair well with the sweetness of the tart, while the delicate aromas of a good Earl Grey or jasmine tea can bring out the floral undertones in the apricots and frangipane.

6. A Splash of Liqueur:

For a more decadent experience, consider serving the tart with a small glass of dessert wine, such as a late-harvest Riesling or a glass of Sauternes. Alternatively, you could pair it with a sweet liqueur like Amaretto or Grand Marnier, whose nutty or citrusy notes complement the frangipane filling.

These pairings will not only elevate the flavor profile of your Apricot Frangipane Tart but also offer a variety of textures and tastes that will make for a truly memorable dessert experience.

Conclusion

Mary Berry’s Apricot Frangipane Tart is a dessert that captures the essence of indulgence with its nutty frangipane filling, sweet apricot topping, and crisp pastry. Whether you stick to the classic recipe or experiment with the variations mentioned, this tart provides endless possibilities to suit your personal taste or the season at hand. From seasonal fruit substitutions to a variety of nuts and flavorings, you can tailor the recipe to make it your own.

Proper storage ensures you can enjoy leftovers without compromising the tart’s texture or flavor, and thoughtful pairings-whether it’s cream, ice cream, or a cup of tea-will make the tart even more delightful when served. Ultimately, Apricot Frangipane Tart is a versatile and elegant dessert that can be adapted, stored, and enjoyed in a variety of ways, making it perfect for any occasion. Whether shared with loved ones or savored in solitude, it’s a treat worth making again and again.

FAQs

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

The ingredients for Mary Berry’s apricot frangipane tart include a shortcrust pastry base, butter, caster sugar, ground almonds, eggs, flour, vanilla extract, apricots (fresh or canned), and a little bit of milk for the frangipane mixture. You’ll also need a pinch of salt and some icing sugar for decoration.

Can I Use Ready-made Pastry For This Tart?

Yes, you can use ready-made shortcrust pastry to save time. However, if you prefer a homemade touch, making the pastry from scratch is also a great option. Ready-made pastry will work just fine for a quicker result.

How Do I Prepare The Frangipane Filling?

To prepare the frangipane filling, simply cream together the butter and caster sugar until light and fluffy. Then, beat in the eggs one at a time, followed by the ground almonds, flour, and vanilla extract. The result should be a smooth and thick mixture.

What Type Of Apricots Should I Use For This Tart?

Fresh apricots are ideal, but if they’re out of season or hard to find, canned apricots in syrup can be used as an alternative. Just be sure to drain them well before use. You can also use apricot jam or preserves for extra flavor.

Can I Substitute Ground Almonds In The Frangipane?

If you don’t have ground almonds, you can substitute them with ground hazelnuts or a different nut flour. However, keep in mind that this will slightly change the flavor of the tart. Almonds give the frangipane its characteristic flavor.

How Long Should I Bake The Apricot Frangipane Tart?

Bake the apricot frangipane tart at 180°C (160°C fan) for about 35-40 minutes or until the filling is golden and firm to the touch. The pastry should be crisp and lightly browned as well.

Can I Freeze The Apricot Frangipane Tart?

Yes, you can freeze the baked apricot frangipane tart. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and freeze for up to three months. When ready to serve, thaw it at room temperature and gently warm it in the oven if needed.

How Can I Make The Tart Look More Decorative?

To give the tart a decorative finish, you can glaze the apricots with a little warm apricot jam after baking. This adds a shiny, professional finish. Alternatively, dust the tart with icing sugar just before serving for a simple yet elegant touch.

What Should I Serve With Mary Berry’s Apricot Frangipane Tart?

Mary Berry’s apricot frangipane tart is delicious on its own but can be served with a dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream for an extra indulgent treat. A light dusting of icing sugar is also a nice finishing touch.

Can I Make The Tart Ahead Of Time?

Yes, the tart can be made ahead of time. It’s best to bake and store it in an airtight container for up to two days at room temperature. If you plan to make it more than a day ahead, you can refrigerate it to maintain freshness.