I remember the first time I baked Mary Berry’s Apricot Frangipane Tart. I was new to baking, but the tart seemed like the perfect challenge. The delicate frangipane filling, the sweet apricots, and the buttery pastry all came together beautifully. It felt like a small victory when I pulled it out of the oven and tasted that perfect balance of textures and flavors. The recipe became a staple in my kitchen.
Now, every time I bake it, it brings back that sense of accomplishment. It’s not just about making a dessert; it’s about the joy of creating something from scratch. I think that’s the magic behind Mary Berry’s recipes-they have a way of making even the most complicated things feel achievable.
Mary Berry Apricot Frangipane Tart Recipe
Mary Berry’s Apricot Frangipane Tart is a perfect balance of flavors and textures. You get the smooth, nutty frangipane filling, paired with the tangy sweetness of apricots and a buttery, crisp pastry base. The recipe is simple enough for beginners but still feels like a treat for experienced bakers. It’s not overly sweet, but the apricots give it that subtle fruity freshness that makes it stand out.
Here’s how to make it:
- Pastry: The base is a rich, buttery shortcrust that holds everything together.
- Frangipane filling: Made with almonds, butter, sugar, and eggs, it’s like a soft, airy almond paste that complements the apricots perfectly.
- Apricots: Fresh apricots are used for a burst of tangy sweetness.
Ingredients Needed
This tart doesn’t require a long list of exotic ingredients, making it both affordable and easy to prepare. Here’s what you’ll need:
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For The Pastry
- 225g plain flour
- 100g cold butter (cut into cubes)
- 25g icing sugar
- 1 egg yolk
- 2-3 tbsp cold water
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For The Frangipane Filling
- 100g butter (softened)
- 100g caster sugar
- 2 eggs
- 100g ground almonds
- 1 tsp almond extract (optional)
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For The Apricot Topping
- 4-5 fresh apricots (halved and pitted)
- Apricot jam (for glazing)
Equipment Needed
- 9-inch tart tin (preferably with a loose base for easy removal)
- Food processor (optional but helpful for making the pastry)
- Mixing bowls
- Whisk or electric hand mixer
- Pastry brush (for glazing)
- Sharp knife for slicing apricots
- Baking parchment and baking beans or rice (for blind baking the pastry)
How To Make Mary Berry Apricot Frangipane Tart?
Making this tart is a rewarding process. Here’s a step-by-step breakdown of the method:
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Make The Pastry
- Combine the flour, icing sugar, and butter in a food processor. Pulse until it resembles breadcrumbs.
- Add the egg yolk and cold water, pulse until the dough comes together.
- Wrap the dough in cling film and chill for at least 30 minutes.
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Blind Bake The Pastry
- Roll out the pastry to fit the tart tin and line it, pressing it into the edges.
- Prick the base with a fork and line it with parchment paper. Add baking beans or rice and bake at 180°C (350°F) for about 15-20 minutes until golden. Remove the paper and beans, and bake for another 5 minutes to crisp up the base.
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Prepare The Frangipane Filling
- Cream the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the ground almonds and almond extract.
- Spread the frangipane mixture evenly over the cooled pastry case.
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Assemble The Tart
- Place the apricot halves on top of the frangipane filling.
- Bake at 180°C (350°F) for 25-30 minutes, until the filling is set and golden.
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Glaze The Tart
- Heat the apricot jam in a small pan and strain it to remove any pieces of fruit.
- Brush the jam over the tart to give it a shiny, glazed finish.
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Serve
- Allow the tart to cool before slicing and serving. It’s delicious on its own, or with a dollop of whipped cream or ice cream.
Recipe Variations
Over time, I’ve experimented with different variations of this tart, and here are a few ways to make it your own:
- Other Fruits: Swap the apricots for other stone fruits like peaches, plums, or cherries. You could even try berries if you prefer something more tart.
- Frangipane Flavor: If you want a more intense almond flavor, add a bit of amaretto or almond liqueur to the filling.
- Spiced Frangipane: Add a pinch of cinnamon or cardamom to the frangipane for a warm, spiced kick.
- Lemon Zest: A little lemon zest in the frangipane filling can add a fresh, zesty contrast to the richness of the almonds.
What Goes Well With Mary Berry Apricot Frangipane Tart?
This tart is great on its own, but you can always elevate it with a few accompaniments. Here are some ideas:
- Whipped Cream: A simple, lightly sweetened whipped cream complements the richness of the tart.
- Vanilla Ice Cream: The cool, creamy texture of ice cream balances the warm, nutty flavors of the frangipane.
- Fresh Mint: A few fresh mint leaves can add a refreshing contrast to the sweetness of the tart.
- Tea or Coffee: This tart pairs beautifully with a cup of strong coffee or Earl Grey tea. The slight bitterness of the drink contrasts nicely with the sweetness of the tart.
What I Have Learnt
Baking this tart has taught me a lot. Here are a few takeaways from my experience:
- Patience is Key: The chilling time for the pastry and the blind baking might seem like extra steps, but they make all the difference. A well-chilled pastry will hold its shape better and result in a crisper base.
- Quality Ingredients Matter: The frangipane filling is quite simple, but using high-quality butter, fresh apricots, and good ground almonds elevates the tart to another level.
- Practice Makes Perfect: The first time I made this tart, I was nervous about the pastry. Now, I can make it with my eyes closed. It’s a reminder that baking is a skill you get better at with practice.
FAQs
What Are The Key Ingredients In Mary Berry’s Apricot Frangipane Tart?
The key ingredients for Mary Berry’s Apricot Frangipane Tart include a pre-baked pastry case, apricots (either fresh or canned), ground almonds, butter, caster sugar, eggs, and a little flour for the frangipane filling. The tart is also flavored with almond extract and is finished with a glaze of apricot jam.
Can I Substitute Apricots With Other Fruits In Mary Berry’s Apricot Frangipane Tart?
Yes, you can substitute apricots with other fruits such as peaches, plums, or raspberries. The fruit should be ripe and preferably slightly sweet to complement the almond flavor of the frangipane. You can also use canned fruit, but make sure to drain it well before adding it to the tart.
How Long Does It Take To Make Mary Berry’s Apricot Frangipane Tart?
Mary Berry’s Apricot Frangipane Tart takes about 30 minutes to prepare and 30-40 minutes to bake, depending on your oven. You will also need to chill the pastry for 15-30 minutes before blind-baking it, which adds to the total preparation time. After baking, the tart should cool before serving.