Mary Berry’s Apple Frangipane Tart is made with pastry crust, apples, frangipane filling (almonds, butter, sugar, eggs), apricot jam for glazing. It serves 6-8 and takes about 1 hour to prepare and bake.
More Mary Berry Recipe:
- Mary Berry Apple And Cinnamon Scones
- Mary Berry Apple And Blackberry Crumble
- Mary Berry Apple Strudel
💗 Why You’ll Love This Apple Frangipane Tart Recipe:
- Delicious Flavor: Mary Berry’s Apple Frangipane Tart is a burst of delightful flavors.
- Perfectly Balanced Texture: Enjoy the harmonious blend of tender apples and almond frangipane.
- Easy-to-Follow Recipe: Mary Berry’s recipe ensures a simple and stress-free baking experience.
- Impress Your Guests: This tart is a crowd-pleaser, perfect for wowing friends and family.
❓ What Is Mary Berry Apple Frangipane Tart?
Mary Berry’s Apple Frangipane Tart is a delicious treat with a buttery shortcrust pastry, an almond frangipane filling, sliced honeycrisp apples, and powdered sugar on top. Every bite is the right mix of tastes and textures.
🍏 Mary Berry Apple Frangipane Tart Ingredients
For the shortcrust pastry:
- 160 g (1 ⅓ cups) all-purpose flour
- 56 g (½ cup) powdered sugar
- ¼ teaspoon kosher salt
- 113 g (8 tablespoon) unsalted butter, cold
- 1 egg yolk
- 14 g (1 tablespoon) whole milk
For the frangipane & topping:
- 84 g (6 tablespoon) unsalted butter, room temp
- 100 g (½ cup) granulated sugar
- ¼ teaspoon kosher salt
- 1 egg, room temp
- 1 egg yolk, room temp
- 1 teaspoon vanilla extract
- 2 teaspoon almond extract
- 94 g (1 cup) almond flour
- 30 g (¼ cup) all-purpose flour
- 2 honeycrisp apples, thinly sliced
- Powdered sugar, for dusting
🥧 How To Make Mary Berry Apple Frangipane Tart
For the shortcrust pastry:
- Mix the flour, powdered sugar, and salt together in a medium bowl.
- Add the flour to the cold butter cubes and mix them together. With your fingers, rub the butter into the dry ingredients until there are only pea-sized pieces left.
- Whisk the egg whites and milk together in a small bowl. Add to the dough and mix with a rubber spatula until the dough comes together.
- Put the dough in the fridge for at least an hour or overnight after rolling it into a disk shape.
- The cold dough should be rolled out to ⅛” thick on lightly floured parchment paper. Move the dough around in a 9-inch tart pan until it fits against the sides. Take off the extra dough, cover it with plastic wrap, and put it back in the fridge for another hour.
- Warm the oven up to 375 degrees F near the end of the chill time.
- Use the tines of a fork to make holes in the chilled dough all over the bottom and sides. Wrap the dough in aluminum foil and then fill it with pie weights. Put most of the weights along the edges to keep the sides up.
- Place the tart pan on a baking sheet. Bake the shortcrust pastry for 16 to 18 minutes, or until the sides are lightly golden and the middle doesn’t look like it’s still doughy. Leave to cool all the way down.
- Lower the oven’s temperature to 325 degrees F.
For the frangipane:
- Mix the butter, sugar, and salt in a medium bowl with an electric mixer for two to three minutes, until the mixture is light and fluffy.
- Add the egg, egg yolk, and flavors and mix well.
- Next, add the flours and mix them in until everything is well mixed.
For assembly:
- Spread the frangipane into the cooled shortcrust pastry, then arrange the apple slices on top.
- Bake the tart for about 45-50 minutes until the frangipane has puffed up and no longer looks wet.
- Allow the tart to cool completely in the pan for at least one hour.
- Remove from the pan, then dust with powdered sugar, and serve.
💭 Recipe Tips
- Chill for Flaky Goodness: Refrigerate the shortcrust pastry overnight for a flaky, tender crust.
- Pan Fit Precision: Ensure the dough adheres well to the tart pan sides for an even and visually appealing crust.
- Fork it Right: Before baking, use a fork to create holes in the chilled dough to prevent sogginess.
🍧 What To Serve Apple Frangipane Tart
Apple Frangipane Tart pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream, adding a delightful contrast to the warm, nutty flavors of the tart.
🎚 How To Store Leftovers Apple Frangipane Tart?
- In the fridge: Store leftovers Apple Frangipane Tart in an airtight container in the refrigerator for up to 3-4 days to maintain its freshness.
- In the freezer: For longer storage leftovers Apple Frangipane Tart can be frozen for up to 2-3 months, tightly wrapped to prevent freezer burn.
🥵 How To Reheat Leftovers Apple Frangipane Tart?
- In the oven: Reheat slices of leftovers Apple Frangipane Tart for 10-15 minutes at 325°F until warmed through.
- In the microwave: Place individual portions of leftovers Apple Frangipane Tart the microwave and heat on medium power for 30-60 seconds until warm.
- On the stove: Warm slices leftovers Apple Frangipane Tart in a non-stick pan over low heat for 2 minutes , flipping once, until heated through.
FAQ’S
Can I Use A Different Type Of Apple Instead Of Honeycrisp?
Yes, you can use a different type of apple instead of Honeycrisp choose an apple variety that you enjoy, and thinly slice it for the tart.
Why Wrap The Dough In Aluminum Foil During Baking?
Wrapping the dough in aluminum foil during baking with pie weights helps prevent the crust from puffing up too much and losing its shape. It ensures an even baking and a well-formed tart crust.
How Can I Adjust The Sweetness Of The Frangipane To My Preference?
To adjust the sweetness of the frangipane to your preference, you can modify the amount of granulated sugar used in the recipe. Increase or decrease the sugar quantity according to your desired level of sweetness.
How Can I Avoid Overmixing The Shortcrust Pastry Dough?
To avoid overmixing the shortcrust pastry dough, mix it until just combined. Be cautious not to overwork the dough, as excessive mixing can lead to a tougher crust.
More Mary Berry Recipe:
Mary Berry Apple Frangipane Tart Nutrition Facts
Serving: 1piece
- Calories: 432kcal
- Carbohydrates: 41g
- Protein: 7g
- Fat: 28g
- Saturated Fat: 14g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 122mg
- Sodium: 160mg
- Potassium: 49mg
- Fiber: 2g
- Sugar: 20g
- Calcium: 46mg
- Iron: 2mg
Mary Berry Apple Frangipane Tart
Description
Mary Berry’s Apple Frangipane Tart is made with pastry crust, apples, frangipane filling (almonds, butter, sugar, eggs), apricot jam for glazing. It serves 6-8 and takes about 1 hour to prepare and bake.
Ingredients
For the shortcrust pastry:
For the frangipane & topping:
Instructions
- Mix the flour, powdered sugar, and salt together in a medium bowl.
- Add the flour to the cold butter cubes and mix them together. With your fingers, rub the butter into the dry ingredients until there are only pea-sized pieces left.
- Whisk the egg whites and milk together in a small bowl. Add to the dough and mix with a rubber spatula until the dough comes together.
- Put the dough in the fridge for at least an hour or overnight after rolling it into a disk shape.
- The cold dough should be rolled out to ⅛” thick on lightly floured parchment paper. Move the dough around in a 9-inch tart pan until it fits against the sides. Take off the extra dough, cover it with plastic wrap, and put it back in the fridge for another hour.
- Warm the oven up to 375 degrees F near the end of the chill time.
- Use the tines of a fork to make holes in the chilled dough all over the bottom and sides. Wrap the dough in aluminum foil and then fill it with pie weights. Put most of the weights along the edges to keep the sides up.
- Place the tart pan on a baking sheet. Bake the shortcrust pastry for 16 to 18 minutes, or until the sides are lightly golden and the middle doesn’t look like it’s still doughy. Leave to cool all the way down.
- Lower the oven’s temperature to 325 degrees F.
- Mix the butter, sugar, and salt in a medium bowl with an electric mixer for two to three minutes, until the mixture is light and fluffy.
- Add the egg, egg yolk, and flavors and mix well.
- Next, add the flours and mix them in until everything is well mixed.
- Spread the frangipane into the cooled shortcrust pastry, then arrange the apple slices on top.
- Bake the tart for about 45-50 minutes until the frangipane has puffed up and no longer looks wet.
- Allow the tart to cool completely in the pan for at least one hour.
- Remove from the pan, then dust with powdered sugar, and serve.
For the shortcrust pastry:
For the frangipane:
For assembly:
Notes
- Chill for Flaky Goodness: Refrigerate the shortcrust pastry overnight for a flaky, tender crust.
Pan Fit Precision: Ensure the dough adheres well to the tart pan sides for an even and visually appealing crust.
Fork it Right: Before baking, use a fork to create holes in the chilled dough to prevent sogginess.
Mary Berry Apple Frangipane Tart