Mary Berry Apple Frangipane Tart

There’s just something about frangipane that feels like a warm hug from a French grandmother — even if your actual nan was more “instant custard and biscuits” than almond tart. This one, though, it’s got Mary Berry’s name on it. So you know it’s classic. Elegant. The sort of dessert you serve with real plates, not paper ones.

The first time I made this, it was autumn and my kitchen window was fogging up from the oven heat. The scent was outrageous — buttery pastry, roasted apple, a whiff of almond and vanilla mingling like they were meant to be. It’s one of those bakes that makes you stop and breathe it all in, even before it hits your plate. And when it does? Oh my. Crunchy crust, soft frangipane, juicy apple… it’s a quiet kind of perfect.

Why You’ll Love It

• It looks fancy, but it’s secretly simple. Very “showstopper”, minimal stress.
• Almond + apple = match made in heaven. The texture combo is chef’s kiss.
• The pastry’s proper flaky. If you chill it like Mary says, magic happens.
• Perfect for guests, holidays, or just a Thursday with too many apples.
• Keeps beautifully. It might even be better the next day (if there’s any left).
• Dust it with icing sugar and people will think you bought it from a bakery.

Ingredients

For the shortcrust pastry:

• 160g (1 ⅓ cups) all-purpose flour
• 56g (½ cup) powdered sugar
• ¼ tsp kosher salt
• 113g (8 tbsp) unsalted butter, cold and cubed
• 1 egg yolk
• 14g (1 tbsp) whole milk

For the frangipane & topping:

• 84g (6 tbsp) unsalted butter, room temp
• 100g (½ cup) granulated sugar
• ¼ tsp kosher salt
• 1 egg, room temp
• 1 egg yolk, room temp
• 1 tsp vanilla extract
• 2 tsp almond extract
• 94g (1 cup) almond flour
• 30g (¼ cup) all-purpose flour
• 2 honeycrisp apples, thinly sliced
• Powdered sugar, for dusting

How to Make It

Start with the shortcrust base:

Mix your flour, powdered sugar, and salt in a medium bowl. Add cold butter cubes and, using your fingertips, rub until the mixture looks like coarse breadcrumbs. Don’t overdo it — the little butter bits are what make it flaky.

Bring the dough together:

In a small bowl, whisk the egg yolk and milk, then pour it into the flour mix. Stir with a spatula or blunt knife until the dough starts to clump. Use your hands to gently form it into a disc. Wrap and chill for at least an hour (or overnight if you’re feeling patient).

Roll and shape the crust:

Roll the chilled dough out to about ⅛-inch thick on lightly floured parchment. Drape it into a 9-inch tart tin, gently pressing into the edges. Trim any overhang, wrap the tin, and chill again for another hour. Yes, it’s a faff — but it’s worth it.

Blind bake like a boss:

Preheat the oven to 375°F (190°C). Prick the chilled crust with a fork, then line with foil and fill with pie weights or dry beans. Bake for 16–18 minutes until the edges are golden. Remove the foil and weights, and let it cool fully.

Whip up the frangipane:

In a bowl, cream together the butter, sugar, and salt until light and fluffy — about 2–3 minutes with an electric mixer. Beat in the egg, yolk, and extracts. Add both flours and mix until smooth. It’ll smell divine already.

Assemble your masterpiece:

Spread the frangipane evenly into the cooled tart shell. Fan out the apple slices on top — you can go fancy or just layer them gently. Either way, it bakes up pretty.

Bake till puffed and golden:

Drop the oven to 325°F (160°C) and bake for 45–50 minutes. The frangipane should puff up around the apples and turn golden. Let it cool in the tin for at least an hour — it needs time to settle.

Finish and flaunt:

Once cool, remove from the tin, dust with icing sugar, and serve. Warm, at room temp, or even cold from the fridge — it’s gorgeous every way.

Common Mistakes and How to Dodge Them

Why is my crust tough?
You probably overworked the dough. Try not to knead — just press it together gently.

The apples sank — what gives?
They might’ve been sliced too thick or pressed in too hard. Next time, go thin and lay them gently on top.

Why’s the frangipane greasy?
Butter too soft or not whipped enough can cause that. Make sure it’s just at room temp — not melty.

My crust shrank!
Did you chill it in the pan before baking? If not, it probably slumped. Always give that second chill.

Storage and Reheating

Fridge:
Store slices in an airtight container for up to 4 days. Let it come to room temp or eat it cold — still amazing.

Freezer:
Wrap individual slices in clingfilm and foil, then freeze for up to 2 months. Thaw overnight in the fridge or on the counter.

Reheat (if you like it warm):
Oven: 325°F (160°C) for 10–12 mins.
Microwave: 30 seconds — but the crust won’t stay crisp.
Stove: Reheat slices in a dry pan on low — sounds odd, works brilliantly.

Frequently Asked Questions

Can I use store-bought pastry?
Yes, if you’re in a rush. But homemade really is better here. Just sayin’.

Can I swap almonds for something else?
Hazelnuts or pistachios could work, but they’ll change the flavour quite a bit.

Can I use pears instead of apples?
Oh absolutely — pears are lovely here. Just go for firm ones so they don’t turn to mush.

Is this gluten-free?
Not as written, but you could try a GF flour blend for the crust and a touch of cornstarch in place of flour in the frangipane.

Nutrition Facts (Per Serving):

• Calories: 432 kcal
• Fat: 28g
• Carbs: 41g
• Protein: 7g
• Sugar: 20g
• Sodium: 160mg

More Mary Berry Recipe:

• Mary Berry Apple And Cinnamon Scones
• Mary Berry Apple And Blackberry Crumble
• Mary Berry Apple Strudel