Mary Berry Congress Tarts

Back when Sundays meant roast dinners, polyester tablecloths, and a pot of tea that never ran dry, my nan would bring out a tray of Congress Tarts — her “proper bake” when guests were coming. I’d sneak one while they were still warm, the raspberry jam like molten ruby and the almond sponge still soft enough to melt against my tongue.

These tarts are an old-school British classic — sweet, nutty, delicate — the kind of thing Mary Berry could probably make in her sleep, but every time I bake them I feel like I’m borrowing a bit of her poise and polish.

If you’ve never made them before, you’re in for something quietly brilliant. And if you have? Well — it’s time to make them again.

Ingredients List

For the pastry:

• 275g plain flour (2 cups)
• 125g unsalted butter, cold and cubed (½ cup + 1 tbsp) – cold is key for that flaky snap
• 3 tbsp sugar – just enough sweetness in the base
• 1 large egg – helps bind it together
• 1–2 tbsp cold water – add slowly, just until the dough comes together

For the filling:

• 12–14 tsp seedless raspberry jam – must be seedless or the texture’s off
• 60g caster sugar (⅓ cup)
• 60g unsalted butter, softened (¼ cup)
• 1 large egg, beaten
• ½ tsp almond extract – absolutely vital, don’t swap it
• 60g ground almonds (⅔ cup) – for flavour, moisture, and that gorgeous crumb
• 30g plain flour (3½ tbsp)
• ½ tsp baking powder
• ¼ tsp salt

To decorate:

• Flaked almonds – optional but classic

How To Make It

1. Make the pastry: Blitz the flour and cold butter in a food processor until it looks like breadcrumbs.
2. Add the rest: Stir in the sugar, then add the egg. Splash in water a little at a time until it just holds.
3. Chill it: Form into a ball, flatten slightly, wrap in cling film, and chill for 30 minutes. Trust me, don’t skip this part — chilled dough is 100x easier to roll.
4. Start on the filling: Cream together the butter and sugar until light and pale. You want it soft, not greasy.
5. Add egg and extract: Beat them in — it might look slightly curdled. Don’t worry, it comes together with the dry bits.
6. Fold in dry ingredients: Add flour, baking powder, salt, and ground almonds. Mix gently until smooth.
7. Preheat your oven to 180°C (160°C fan) or 350°F.
8. Roll the pastry: Lightly flour your surface and roll the dough to about 3mm thickness. Cut rounds and press into a cupcake or fairy cake tin.
9. Layer it up: Prick each base with a fork. Spoon 1 tsp raspberry jam into the bottom. Then top with the almond mixture — about a tablespoon per tart. Don’t overfill, it’ll puff.
10. Decorate: Sprinkle a few flaked almonds on top, or if you’re feeling very Victorian, criss-cross some thin pastry strips.
11. Bake: 18–20 minutes, until golden and slightly firm on top. They should look proud and puffed.
12. Cool: Let them sit in the tin a few minutes, then lift to a wire rack to cool completely.

And if you burn your tongue eating one too soon — welcome to the club.

Common Mistakes

Why is my pastry tough?
You probably overworked it or used warm butter. Keep your butter fridge-cold and mix gently.

Why did my jam bubble out?
Too much filling or not enough pastry depth. I’ve done this more times than I care to admit — less is more.

Why is my sponge sunken?
Usually from overmixing or too much egg. It should rise slightly but stay flat-ish.

Why are they dry?
Overbaked. Remember, the almond sponge should still be tender in the centre — check them at 18 minutes.

Storage and Reheating Tips

Room temp:
Store in an airtight tin for up to 3 days. They’re even better the day after baking.

Freezer:
Wrap individually and freeze for up to 3 months. Thaw at room temp or warm slightly in the oven.

To reheat:

• Oven: 160°C (320°F) for 5–8 minutes to crisp them up.
• Microwave: 20–30 seconds, but be warned — the pastry softens.
• Air fryer: 150°C (300°F) for 3–4 mins — works a treat.

What to Serve With It

• A cuppa – of course. Something strong and tannic like Yorkshire Tea or Assam.
• Clotted cream – not traditional, but the contrast of cool cream and warm jam is heavenly.
• Vanilla ice cream – especially if you reheat the tart slightly. It’s pudding heaven.

FAQs

Can I make them gluten-free?
Yes — use a 1:1 GF flour blend and add ½ tsp xanthan gum if needed. Chill the dough well; gluten-free pastry is trickier to handle.

Can I use strawberry or blackcurrant jam?
Definitely. As long as it’s seedless and not too runny, use whatever fruitiness you love.

Do I need a food processor?
Nope. Rub the butter in with your fingertips — old-school style. Slower, but satisfying.

Can I make the pastry ahead of time?
Yes — up to 2 days in the fridge, or freeze it for up to a month.

Try More Recipes:

• Mary Berry Peppermint Slice
• Mary Berry Jam And Coconut Sponge
• Mary Berry Fifteen Recipe