Mary Berry Apricot Frangipane Tart

I can still hear the clatter of plates and smell the almond-sweet air when I think about the apricot tart my mum used to bake on Sundays. No fuss, just care. That kind of tart — warm, jammy fruit sinking into a soft almond sponge, tucked inside a crisp pastry shell — was the crown jewel of tea-time.

This Mary Berry Apricot Frangipane Tart brings that memory rushing back. It’s delicate and golden, gently sweet without being cloying, and the apricots add that beautiful tang that cuts through the richness. It’s one of those bakes that feels like it’s been passed down — even if you’re making it for the first time.

It’s also simpler than you’d think. A bit of patience, a light hand, and you’re halfway there.

Ingredients List

For the pastry:

• 175g plain flour — gives structure without heaviness
• 75g cold butter — straight from the fridge; flaky pastry needs it
• 25g caster sugar
• 1 egg, beaten — binds it all into a smooth dough

For the frangipane filling:

• 75g unsalted butter — leave it out for 30 mins to soften
• 75g caster sugar
• 2 eggs — room temperature if you can
• 75g ground almonds — gives that rich, marzipan-like depth
• ½ tsp almond extract — just a hint, or it takes over
• 2 x 400g tins apricot halves in juice — drained and patted dry with kitchen roll

For the glaze:

• ~125g icing sugar — sifted to avoid lumps
• 1–2 tbsp apricot juice from the tin — enough to loosen the icing into a pour

How to Make It (Instructions)

1. Get the oven ready: Preheat to 190°C (170°C fan) / Gas 5. Pop a baking tray in there to heat — it’ll help the base cook properly later.
2. Make the pastry: In a bowl (or food processor if you’re short on time), rub the flour and butter together with your fingertips until it looks like breadcrumbs. Stir in the sugar.
3. Add the egg and a splash of cold water — just enough to bring it into a dough. Don’t knead it like bread, just gather it together gently.
4. Roll out the pastry on a lightly floured surface until it’s very thin — about 1–2mm. Line your tart tin (28cm, fluted ideally), letting the edges come just slightly above the rim. Prick the base all over with a fork. Pop it in the fridge while you sort the filling.
5. Now for the frangipane: Cream the butter and sugar until light and fluffy. Slowly add the beaten eggs, mixing well. Fold in the ground almonds and almond extract until smooth.
6. Assemble the tart: Spoon the frangipane into the chilled pastry case and smooth the top. Arrange the apricot halves however you fancy — I like them cut side up, slightly overlapping.
7. Sit the tart tin on that hot tray in the oven. Bake for 45–50 minutes until the top is golden and just set in the centre. If it browns too fast, lay a bit of foil over the top.
8. Make the glaze: Stir icing sugar with enough apricot juice to make a thick but pourable icing. Once the tart is out and cooled a bit, drizzle it across in zigzags.
9. Slice and serve — warm with cream or cool with tea. Either way, you’ve done well.

Common Mistakes

Why is my frangipane wet in the middle?
It probably needed a few more minutes. Ovens vary — if the top’s browning too quickly, cover with foil and give it 5–10 mins more.

My pastry shrank in the oven — why?
Could be overworked dough or not enough chilling time. Let it rest in the tin in the fridge before baking.

How do I stop the base from going soggy?
Heat the tray in the oven beforehand and make sure the apricots are well drained.

I used too much almond extract — how do I fix it?
You can’t. I’ve done it too. Start with half a teaspoon next time and taste the mix before baking.

Storage and Reheating Tips

• Fridge: Once cool, cover and refrigerate for up to 3 days. Bring to room temperature before serving, or reheat gently.
• Freezer: Wrap individual slices in baking paper and cling film, then freeze. Will keep for up to 3 months.
• To reheat:
  • Oven: 160°C for 10 minutes
  • Microwave: 30 seconds per slice (wrap in paper towel to stop it going soggy)
  • Air fryer: Yes! 150°C for 4–5 mins — it crisps up beautifully

What to Serve With It

• Clotted cream — it’s indulgent, yes, but perfect for guests
• Vanilla ice cream — a classic; softens each bite
• Lemon verbena tea — something herbal and gentle cuts through the richness

FAQ Section

Can I use fresh apricots instead of tinned?
Yes — just make sure they’re ripe and slice them thinly. You may want to sprinkle a little sugar on top.

Can I make this in advance?
Definitely. Bake the day before, store in the fridge, and glaze before serving.

Is this tart suitable for vegetarians?
Yes — just double-check your icing sugar is vegan if that matters to you.

Can I use pears or plums instead?
Absolutely. Pears work beautifully, especially poached ones. Plums give a lovely tart contrast.

Try More Recipes:

• Mary Berry Salted Caramel Cheesecake
• Mary Berry Blueberry Traybake
• Mary Berry Caramel Shortbre