I remember the first time I made a frangipane tart. It was one of those rainy weekends, and I was craving something both comforting and impressive. I scrolled through my cookbooks and stumbled upon Mary Berry’s Red Frangipane Tart recipe. It seemed like the perfect blend of buttery pastry, almond flavor, and tart fruit. The red berries added such a vibrant touch-it was one of those desserts that looked like it belonged in a bakery window.
As soon as I took the first bite, I was hooked. The crisp pastry, rich frangipane filling, and sweet-tart berries melted together in a way that felt magical. The best part? It wasn’t nearly as complicated as I imagined. This tart became a regular in my kitchen for holidays, family gatherings, and even lazy weekends when I needed a bit of indulgence.
If you’ve ever been intimidated by tarts, don’t be! This recipe is straightforward, with a few essential ingredients. Whether you’re a beginner or a seasoned baker, you can recreate this timeless treat with ease.
Mary Berry Red Frangipane Tart Recipe
Mary Berry’s Red Frangipane Tart is all about balance. The pastry is rich but not overly heavy. The frangipane filling is smooth, with just the right amount of almond flavor. And then there’s the burst of fresh red berries that cut through the richness with their tartness. The combination is unforgettable.
The recipe is fairly simple, with no strange techniques involved. The most challenging part is waiting for it to bake and cool, which is a true test of patience. Trust me, the wait is worth it.
Ingredients Needed
To make this tart, you’ll need some basic ingredients that you may already have in your pantry. Here’s the rundown:
For The Pastry
- 200g plain flour (all-purpose flour)
- 100g cold unsalted butter (cut into small cubes)
- 50g caster sugar
- 1 large egg (for the egg wash)
For The Frangipane Filling
- 100g unsalted butter (softened)
- 100g caster sugar
- 2 large eggs
- 100g ground almonds
- 1 tablespoon plain flour
- 1/2 teaspoon almond extract (optional but adds a nice touch)
For The Topping
- Fresh red berries (such as raspberries, strawberries, or a mix)
- A sprinkle of icing sugar (optional, for dusting)
Equipment Needed
There are only a few tools required for this recipe, so you don’t need to worry about special gadgets or equipment.
- Fluted tart tin (around 23cm diameter works well)
- Baking paper and baking beans (for blind baking)
- Mixing bowls (one for the pastry and one for the frangipane)
- Electric mixer or hand whisk (for the frangipane filling)
- Rolling pin (for rolling out the pastry)
- Sifter (for the icing sugar dusting)
How To Make Mary Berry Red Frangipane Tart?
Making this tart is a two-part process: preparing the pastry and the frangipane filling.
Step 1: Make The Pastry
- Chill the butter: First, cut the cold butter into cubes and rub it into the flour using your fingers. It’s okay if there are some pea-sized chunks of butter.
- Add sugar: Stir in the caster sugar, then gently add cold water, a tablespoon at a time, to bring the dough together.
- Chill the dough: Wrap the dough in cling film and let it chill in the fridge for about 30 minutes.
- Roll out: Once chilled, roll out the dough and line the tart tin. Prick the base with a fork to prevent it from puffing up when baking.
- Blind bake: Line the pastry with baking paper and fill it with baking beans. Bake it for 15 minutes at 180°C (350°F). Remove the beans and paper, then bake for another 5 minutes until golden.
Step 2: Prepare The Frangipane Filling
- Cream the butter and sugar: Beat the softened butter and caster sugar together until light and fluffy.
- Add eggs: Mix in the eggs one at a time, ensuring they’re fully incorporated.
- Fold in dry ingredients: Add the ground almonds, flour, and almond extract. Stir until smooth.
- Fill the tart: Spoon the frangipane mixture into the cooled pastry case and smooth it out evenly.
Step 3: Bake The Tart
- Bake at 180°C (350°F) for 30-35 minutes or until the frangipane is golden and firm to the touch. The tart should smell amazing at this point!
Step 4: Add The Berries
- Once the tart is cool, arrange your fresh berries on top. You can mix raspberries, strawberries, or any red fruit you like.
- Finish with a dusting of icing sugar for a professional touch, though it’s optional.
Recipe Variations
While the original recipe is a classic, here are a few fun ways to mix things up:
- Different nuts: Try using hazelnuts or pistachios in the frangipane for a different flavor.
- Add zest: A little lemon or orange zest in the frangipane adds a fresh, citrusy note.
- Swap the berries: While red berries are the star, you could also use stone fruits like peaches or plums, especially during the summer months.
- Spices: Try adding a pinch of cinnamon or nutmeg to the frangipane for a warmer, spiced flavor.
What Goes Well With Mary Berry Red Frangipane Tart?
This tart is rich, so pairing it with something light and refreshing is key. Here are some ideas:
- Whipped cream or clotted cream: A dollop of cream balances the sweetness and adds richness.
- Vanilla ice cream: A scoop of vanilla ice cream adds a cool contrast to the tart’s warmth.
- Herbal tea: A light, fragrant herbal tea like chamomile or mint makes for a perfect pairing.
- Coffee: If you’re serving this as a dessert after a meal, a cup of rich espresso or coffee complements the sweetness.
What I Have Learnt
Baking this tart has taught me a lot. One of the biggest lessons was how the pastry’s texture really makes or breaks the tart. At first, I used store-bought pastry out of convenience, but once I tried making my own, I understood why it’s worth the extra effort. It’s the difference between a good tart and a great one.
I’ve also learned that patience is key when working with frangipane. It can be tempting to rush the baking, but letting the tart cool properly allows the flavors to meld, giving it that delicate balance of sweetness and richness.
Lastly, I’ve come to appreciate how versatile this tart is. You can easily switch up the fruits, nuts, and even the flavorings to make it your own. It’s not just a one-time dessert, but one you can adjust depending on the season or your mood.
FAQs
What Is A Frangipane Tart?
A frangipane tart is a classic French pastry made with a rich almond cream filling. The filling is typically made from ground almonds, butter, sugar, eggs, and a small amount of flour, which gives the tart a smooth, nutty flavor. The tart is often paired with fruit, such as cherries or raspberries, for added sweetness and color.
Can I Substitute The Fruit In The Mary Berry Red Frangipane Tart Recipe?
Yes, you can customize the fruit in the Mary Berry Red Frangipane Tart. While the recipe specifically calls for red fruits like raspberries, strawberries, or red currants, you can substitute other fruits according to your preference. Stone fruits like peaches or plums, or even a combination of different berries, can work well. Just make sure the fruit is fresh or properly drained if using frozen varieties.
How Do I Make Sure The Frangipane Filling Doesn’t Sink In The Tart?
To prevent the frangipane filling from sinking in the tart, it’s important to bake the tart shell fully before adding the frangipane mixture. Blind-baking the tart shell ensures that the pastry stays crisp. Additionally, when filling the tart with frangipane, spread it evenly and avoid overfilling, as it can cause the filling to collapse during baking. Once the tart is baked, allow it to cool slightly before serving to help maintain its structure.