This easy recipe for Mary Berry’s Congress Tarts features a buttery pastry filled with creamy almond goodness and topped with crispy flaked almonds. Perfect for a quick treat, these delightful tarts can be made using common ingredients, making them a flexible option for any occasion. Enjoy a taste of nostalgia in every bite!
Ingredients Needed
For the Pastry:
- 275g plain flour (2 cups)
- 125g unsalted butter (cold, cubed) (1/2 cup + 1 tbsp)
- 3 tbsp sugar
- 1 large egg
- 1-2 tbsp cold water
For the Filling:
- 12-14 tsp seedless raspberry jam
- 60g caster sugar (1/3 cup)
- 60g unsalted butter (softened) (1/4 cup)
- 1 large egg (beaten)
- ½ tsp almond extract
- 60g ground almonds (2/3 cup)
- 30g plain flour (3 ½ tbsp)
- ½ tsp baking powder
- ¼ tsp salt
To Decorate:
- Flaked almonds
How To Make Congress Tarts
- Make the Pastry: Add flour and butter to a food processor and pulse until the mixture resembles breadcrumbs (or rub together by hand). Transfer to a bowl, add sugar, and whisk briefly. Make a well in the center; add egg and 1 tbsp water. Mix on slow speed until it forms a dough. Add more water if needed. Shape into a ball, wrap in cling film, and chill in the fridge for 30 minutes.
- Prepare the Filling: Beat together caster sugar and softened butter until smooth. Gradually add the beaten egg, mixing until combined. Stir in almond extract. Sift in flour, ground almonds, baking powder, and salt. Fold until just combined.
- Assemble the Tarts: Preheat oven to 180°C (350°F). Roll out dough to 0.5cm (1/4 inch) thickness. Cut circles (7.5-8cm or 3-3.5 inches) and line cupcake tin holes. Prick bases with a fork. Add 1 tsp raspberry jam and spoon-filling on top. Decorate with flaked almonds or pastry strips.
- Bake: Bake for 20 minutes until risen and golden. Cool in the tin for 10 minutes before transferring to a wire rack.
Recipe Tips
- Keep Ingredients Cold: Ensure your butter is cold when making the pastry to create a flaky texture. You can even chill the flour for the best results.
- Don’t Overmix the Dough: Mix the pastry dough just until it comes together. Overmixing can make it tough, so handle it gently.
- Check for Golden Color: Bake the tarts until they are golden brown on top. This gives the best flavor and texture.
- Let Cool in the Tin: Allow the tarts to cool in the tin for 10 minutes before transferring to a wire rack. This helps them set properly and prevents breaking.
How To Store Leftovers?
- Refrigerate: First, let the leftover Congress Tarts cool until they reach room temperature. Then, place them in an airtight container and store them in the fridge. They will stay fresh for up to 3 days.
- Freeze: If you want to freeze the tarts, make sure they are fully cooled and placed in an airtight container or freezer bag. They can be frozen for up to 2 months. To serve, remove them from the freezer and let them thaw in the fridge for several hours before enjoying.
Nutrition Facts
Serving Size: 1 tart (approx. 38g)
- Calories: 149
- Total Fat: 5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrate: 22g
- Dietary Fiber: 1g
- Sugars: 10.5g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Christmas Scones
- Mary Berry Christmas Gravy
- Mary Berry Christmas Roast Potatoes
- Mary Berry Christmas Sprouts And Peas
Mary Berry Congress Tarts
Description
This easy recipe for Mary Berry’s Congress Tarts features a buttery pastry filled with creamy almond goodness and topped with crispy flaked almonds. Perfect for a quick treat, these delightful tarts can be made using common ingredients, making them a flexible option for any occasion. Enjoy a taste of nostalgia in every bite!
Ingredients
For the Pastry:
For the Filling:
To Decorate:
Instructions
- Make the Pastry: Add flour and butter to a food processor and pulse until the mixture resembles breadcrumbs (or rub together by hand). Transfer to a bowl, add sugar, and whisk briefly. Make a well in the center; add egg and 1 tbsp water. Mix on slow speed until it forms a dough. Add more water if needed. Shape into a ball, wrap in cling film, and chill in the fridge for 30 minutes.
- Prepare the Filling: Beat together caster sugar and softened butter until smooth. Gradually add the beaten egg, mixing until combined. Stir in almond extract. Sift in flour, ground almonds, baking powder, and salt. Fold until just combined.
- Assemble the Tarts: Preheat oven to 180°C (350°F). Roll out dough to 0.5cm (1/4 inch) thickness. Cut circles (7.5-8cm or 3-3.5 inches) and line cupcake tin holes. Prick bases with a fork. Add 1 tsp raspberry jam and spoon-filling on top. Decorate with flaked almonds or pastry strips.
- Bake: Bake for 20 minutes until risen and golden. Cool in the tin for 10 minutes before transferring to a wire rack.
Notes
- Keep Ingredients Cold: Ensure your butter is cold when making the pastry to create a flaky texture. You can even chill the flour for the best results.
- Don’t Overmix the Dough: Mix the pastry dough just until it comes together. Overmixing can make it tough, so handle it gently.
- Check for Golden Color: Bake the tarts until they are golden brown on top. This gives the best flavor and texture.
- Let Cool in the Tin: Allow the tarts to cool in the tin for 10 minutes before transferring to a wire rack. This helps them set properly and prevents breaking.