Mary Berry Raspberry Frangipane Tart

Mary Berry Raspberry Frangipane Tart is made with plain flour, cold unsalted butter, caster sugar, egg yolks, soft unsalted butter, ground almonds, raspberries, and raspberry jam. This tasty Mary Berry Raspberry Frangipane Tart recipe creates a delightful dessert that takes about 1 hour and 55 minutes to prepare and can serve up to 8-10 people.

Ingredients Needed

For the pastry:

• 180 g (1 ½ cups) plain flour
• 90 g (6 ½ tbsp) cold, unsalted butter (e.g., Kerrygold Irish Butter)
• 50 g (¼ cup) caster sugar
• 3 medium egg yolks, plus 1 egg white (set aside)

For the filling:

• 150 g (⅔ cup) soft, unsalted butter
• 150 g (¾ cup) caster sugar
• Zest of 1 lemon, plus 2 tbsp lemon juice
• 1 medium egg, plus 2 egg yolks
• 150 g (1 ½ cups) ground almonds
• 50 g (⅓ cup) plain flour
• 3 tbsp raspberry jam
• 150 g (1 ½ cups) raspberries
• 30 g (1 cup) flaked almonds

How To Make Raspberry Frangipane Tart

1. Make the pastry: Pulse the flour and butter in a food processor until it resembles fine breadcrumbs. Add the sugar and egg yolks, and pulse until the mixture comes together. Transfer to a mixing bowl and lightly knead into a smooth dough. Shape into a disc, wrap in cling film, and chill for 20-25 minutes.
2. Make the frangipane filling: In a mixing bowl, beat together the butter, sugar, and lemon zest with an electric mixer until light and fluffy (3-4 minutes). Add the egg and egg yolks; beat well. Fold in the ground almonds, flour, and lemon juice until well combined. Set aside.
3. Prepare to bake: Preheat the oven to 190°C (375°F) or gas mark 5. Roll out the pastry on a lightly floured surface to a ½ cm thick circle, slightly larger than the tart tin. Transfer to the tin, press into the sides, and trim excess pastry. Chill for about 20 minutes.
4. Blind bake the pastry: Line the pastry with greaseproof paper and fill with baking beans. Bake for 15-18 minutes until the edges feel firm. Remove the beans and paper. Brush the insides with egg white to seal, then return to the oven for 5-8 minutes until light golden brown.
5. Assemble the tart: Lower the oven temperature to 180°C (350°F) or gas mark 4. Spread the jam over the pastry base, then top with the frangipane mixture. Arrange the raspberries on top and scatter the flaked almonds.
6. Bake the tart: Bake for 35-40 minutes, until just firm in the middle. Allow to cool slightly before removing from the tin and serving.

Recipe Tips

• Use cold butter: Make sure your butter is very cold when making the pastry. This helps create a flaky texture.
• Chill the pastry: Always chill the pastry before rolling it out. This prevents it from shrinking during baking.
• Don’t overmix the frangipane: When mixing the frangipane filling, be careful not to overmix after adding the eggs. This keeps the filling light and airy.
• Blind bake properly: Ensure the pastry is blind-baked until firm before adding the filling. This prevents a soggy bottom.
• Let it cool before serving: Allow the tart to cool slightly before removing it from the tin. This helps it set properly and makes it easier to slice.

How To Store Leftovers?

• Refrigerate: First, let the leftover Raspberry Frangipane Tart cool until it reaches room temperature. Then, cover it with cling film or transfer it to an airtight container. Store in the fridge for up to 3 days.
• Freeze: You can freeze the tart if needed. Wrap it tightly in cling film and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2 months. To serve, thaw the tart in the fridge overnight before enjoying it.

Nutrition Facts

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

• Calories: 448
• Total Fat: 23g
• Saturated Fat: 9g
• Cholesterol: 58 mg
• Sodium: 103mg
• Potassium: 78mg
• Total Carbohydrate: 56g
• Dietary Fiber: 4g
• Sugars: 27g
• Protein: 8g

Try More Mary Berry Recipes:

• Mary Berry Eccles Cakes
• Mary Berry Buttermilk Cake
• Mary Berry Chicken Supreme Recipe
• Mary Berry Apple Cupcakes