The Mary Berry Apricot Frangipane Tart is a delicious treat made with a buttery crust filled with a delicious almond frangipane and topped with juicy apricot slices. This meal takes about 1 hour and 30 minutes to make and serves about 8 people.
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Why You’ll Be Glad You Tried This Recipe
- Irresistible Flavor. Buttery pastry, almond frangipane, and sweet apricot slices make a delicious flavor combination that will leave you wanting more.
- Easy To Make. With simple ingredients and straightforward instructions, this beginner-friendly tart dish can be produced quickly and easily.
- Versatile. Enjoy the Mary Berry Apricot Frangipane Tart as a dessert or delicious treat anytime. For afternoon tea, family gatherings, or just enjoying a slice, it’s ideal.
- Beautiful Presentation. Golden crust, almond filling, and colorful apricot slices make the tart a stunning dessert that will impress visitors and make any dinner exceptional.
What Is The Mary Berry Apricot Frangipane Tart Recipe?
Mary Berry Apricot Frangipane Tart is a delicious dessert with a buttery pastry crust, almond frangipane filling, and sliced apricots on top. Its creamy texture and sweet-tangy flavors are delicious. Mary Berry’s tart is nuttily sweet and delicious.
Mary Berry Apricot Frangipane Tart Ingredients
For the pastry
- 175g (6oz): plain flour, plus extra for dusting
- 75g (3oz): cold butter, cubed
- 25g (1oz): caster sugar
- 1: egg, beaten
For the filling
- 75g (3oz): butter, softened
- 75g (3oz): caster sugar
- 2: eggs, beaten
- 75g (3oz): ground almonds, plus extra for sprinkling
- ½ tsp: almond extract
- 2 x 400g tins: apricot halves in natural juice, drained, sliced and dried
For the topping
- about 125g (4½oz). icing sugar, sifted
- 1–2 tbsp. apricot juice from the tin
Instructions For Mary Berry Apricot Frangipane Tart
- You will need a loose-bottomed fluted tart tin with a diameter of 28 centimeters and a depth of 3–4 cm. Place a sturdy baking sheet in the oven to preheat at 190°C/170°C fan/ Gas 5 and preheat the oven to 190°C/170°C fan/ Gas 5.
- First, prepare the pastry by combining the flour and butter in a food processor or by pressing the flour and butter between your fingertips until the mixture resembles breadcrumbs.
- Add the sugar and mix momentarily, followed by the egg and half to one tablespoon of water.
- Mix until the dough is barely cohesive.
- On a floured surface, roll out the pastry as thinly as possible, 1–2mm (1/16in) thick, and use it to line the pan, creating a small rim around the top. Puncture the pastry base all over with a skewer.
- Create the frangipane filling next. Place the butter and sugar in a food processor (there’s no need to clean it first) and process until creamy. Blend in the eggs, then stir in the pulverized almonds and almond extract. Alternately, if preparing by hand, beat together with a wooden spoon.
- Spread the frangipane mixture evenly over the apricot slices and arrange the apricot slices on top of the pastry base.
- Sit the tart tin on the heated baking sheet, and bake in the oven for 45–50 minutes until the pastry is crisp and the tart is golden brown.
- To conclude, prepare a glacé icing by combining the confectioners’ sugar and apricot juice, adding enough juice to achieve a pourable consistency while maintaining the icing’s shape. Using a spatula, drizzle the icing in a zigzag pattern over the tart and allow to set.
- Transfer the tart from the pan to a serving platter. Serve chilled or warm.
Recipe Tips
- To make sure the dough is flaky, use cold butter when making it.
- Drain the apricot halves well so that the tart doesn’t end up too wet.
- Almond oil can easily overpower the taste, so start with a small amount and add more or less to suit your taste.
- Don’t mix the frangipane filling too much if you want it to stay light and fluffy.
- Bake the tart until the top is golden brown and the filling is set but still a little soft in the middle.
What To Serve With Apricot Frangipane Tart?
A dollop of whipped cream or a scoop of vanilla ice cream goes well with Mary Berry’s Apricot Frangipane Tart. The creamy and sweet toppings go well with the taste of the tart and add a nice touch.
How To Store Apricot Frangipane Tart?
- In The Fridge. After cooling, wrap the Traditional Mary Berry Apricot Frangipane Tart in plastic wrap or store it in an airtight container. Store it in the fridge for 3 days to stay fresh.
- In The Freezer. Wrap the Traditional Mary Berry Apricot Frangipane Tart snugly in plastic wrap and set it in a freezer-safe container or bag. This can be frozen for 3 months.
How To Reheat Apricot Frangipane Tart?
- In The Oven. Preheat your oven to 325°F (160°C). Place the tart on a baking sheet and cover it loosely with aluminum foil to prevent excessive browning. Reheat for about 10–15 minutes or until warmed through.
- In The Microwave. Cut a slice of the tart and place it on a microwave-safe plate. Heat it in the microwave on medium power for 20-30 seconds at a time, checking and stirring in between, until it reaches the desired temperature.
- In The Toaster Oven. Preheat your toaster oven to a low-temperature setting. Place the tart on a baking sheet and heat for about 5–10 minutes or until warmed through.
FAQs
Why Is My Frangipane Soggy?
Frangipane can become soggy if the tart is underbaked or if the filling has too much moisture. Ensure proper baking time and drain fruits well to prevent excess moisture.
How Can You Tell When The Frangipane Is Done?
Frangipane is done when it is set and slightly firm to the touch. It should have a golden brown color on top and around the edges. Use a toothpick or knife to check for a clean or slightly crumb-coated center.
How Do You Keep Tarts Crispy?
To keep tarts crispy, pre-bake the crust before adding the filling. Avoid overly wet fillings, and ensure the tart is fully cooled before serving or storing to maintain its crispness.
How Can I Thicken My Tart Filling?
To thicken the tart filling, use ingredients like cornstarch or flour. Create a slurry by mixing a small amount with water, then add it to the filling mixture. Cook over low heat, stirring continuously until the desired thickness is achieved.
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Mary Berry Apricot Frangipane Tart Nutrition Facts
Serving Size: 1 slice
- Calories: 300calories
- Total Fat: 20 grams
- Saturated Fat: 10 grams
- Cholesterol:60 milligrams
- Carbohydrates: 25grams
- Sugar: 15grams
- Protein: 5grams
- Fiber:2 grams
- Sodium:100 milligrams
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Apricot Frangipane Tart
Description
The Mary Berry Apricot Frangipane Tart is a delicious treat made with a buttery crust filled with a delicious almond frangipane and topped with juicy apricot slices. This meal takes about 1 hour and 30 minutes to make and serves about 8 people.
Ingredients For The Pastry
For The Filling
For the topping
Instructions
- You will need a loose-bottomed fluted tart tin with a diameter of 28 centimeters and a depth of 3–4 cm. Place a sturdy baking sheet in the oven to preheat at 190°C/170°C fan/ Gas 5 and preheat the oven to 190°C/170°C fan/ Gas 5.
- First, prepare the pastry by combining the flour and butter in a food processor or by pressing the flour and butter between your fingertips until the mixture resembles breadcrumbs.
- Add the sugar and mix momentarily, followed by the egg and half to one tablespoon of water.
- Mix until the dough is barely cohesive.
- On a floured surface, roll out the pastry as thinly as possible, 1–2mm (1/16in) thick, and use it to line the pan, creating a small rim around the top. Puncture the pastry base all over with a skewer.
- Create the frangipane filling next. Place the butter and sugar in a food processor (there’s no need to clean it first) and process until creamy. Blend in the eggs, then stir in the pulverized almonds and almond extract. Alternately, if preparing by hand, beat together with a wooden spoon.
- Spread the frangipane mixture evenly over the apricot slices and arrange the apricot slices on top of the pastry base.
- Sit the tart tin on the heated baking sheet, and bake in the oven for 45–50 minutes until the pastry is crisp and the tart is golden brown.
- To conclude, prepare a glacé icing by combining the confectioners’ sugar and apricot juice, adding enough juice to achieve a pourable consistency while maintaining the icing’s shape. Using a spatula, drizzle the icing in a zigzag pattern over the tart and allow to set.
- Transfer the tart from the pan to a serving platter. Serve chilled or warm.
Notes
- To make sure the dough is flaky, use cold butter when making it.
- Drain the apricot halves well so that the tart doesn’t end up too wet.
- Almond oil can easily overpower the taste, so start with a small amount and add more or less to suit your taste.
- Don’t mix the frangipane filling too much if you want it to stay light and fluffy.
- Bake the tart until the top is golden brown and the filling is set but still a little soft in the middle.