Mary Berry Apricot Frangipane Tart

Mary Berry’s Apricot Frangipane Tart is made with plain flour, cold butter, caster sugar, eggs, ground almonds, almond extract, apricot halves in natural juice, and icing sugar. This delicious Apricot Frangipane Tart recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8-10 people.

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 (optional)
• ½ tsp almond extract
• 2 × 400g tins (2 × 14oz cans) of apricot halves in natural juice, drained (reserving the juice), sliced, and dried

For the Topping:

• About 125g (4½oz) icing sugar, sifted
• 1–2 tbsp apricot juice from the tin

How To Make Mary Berry Apricot Frangipane Tart

1. Prepare the Pastry: Mix the flour and butter in a food processor or by hand until the mixture resembles breadcrumbs. Add the sugar, then the beaten egg, and ½–1 tablespoon of water. Mix until the dough just holds together. Roll out the pastry on a floured surface to 1–2mm (in) thick, and use to line a 28cm (11in) round, loose-bottomed fluted tart tin. Prick the base with a fork. Chill.
2. Make the Frangipane Filling: Cream together the butter and sugar in a food processor or by hand. Blend in the eggs, then mix in the ground almonds and almond extract.
3. Assemble the Tart: Arrange the apricot slices over the base of the pastry. Spoon the frangipane mixture on top, spreading evenly.
4. Bake the Tart: Place the tart tin on a preheated baking sheet. Bake in a preheated oven at 190°C/170°C fan/Gas 5 for 45–50 minutes until the pastry is crisp and the tart is golden brown.
5. Finish and Serve: Mix the icing sugar with apricot juice to make a glacé icing. Pour over the tart and let it set. Remove the tart from the tin by standing the tin on tins or jars and sliding the tart off the base onto a serving plate. Serve warm or cold.

Recipe Tips

• Dry the Apricots: Make sure to dry each apricot slice with kitchen paper before using to prevent excess moisture from soaking into the pastry.
• Chill the Pastry: After lining the tart tin, chill the pastry in the fridge for at least 30 minutes to prevent it from shrinking during baking.
• Use a Hot Baking Sheet: Place the tart tin on a preheated baking sheet to ensure the pastry base becomes crisp and golden.
• Check for Doneness: The tart is done when the pastry is crisp and the filling is golden brown. If the top starts to brown too quickly, cover it loosely with foil.
• Cool Before Removing: Allow the tart to cool slightly before removing it from the tin to avoid it breaking apart.

What To Serve With Apricot Frangipane Tart?

This delicious Apricot Frangipane Tart pairs well with vanilla ice cream, clotted cream, whipped cream, or a dollop of Greek yogurt. It can also be served alongside fresh berries, a light fruit salad, or a simple custard for a tasty dessert.

How To Store Leftovers Apricot Frangipane Tart?

• Refrigerate: Let the leftover Apricot Frangipane Tart cool completely to room temperature. Then, cover it with plastic wrap or store it in an airtight container. Refrigerate for up to 3 days.
• Freeze: If you need to freeze the tart, wrap it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. To thaw, remove from the freezer and let it defrost in the refrigerator overnight before serving.

Mary Berry Apricot Frangipane Tart Nutrition Facts

Serving Size: 1 slice (1/8-10 of the tart)

• Calories: 369
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 78mg
• Sodium: 95mg
• Potassium: 174mg
• Total Carbohydrate: 39g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 5g

Try More Mary Berry Recipes:

• Mary Berry Apple Crumble Cake
• Mary Berry Honey Cake
• Mary Berry Baileys Cake
• Mary Berry Raspberry Cake