Mary Berry Raspberry Frangipane Tart is a treat marrying raspberry preserves, fresh raspberries, and a rich almond filling. Baked for 50-55 minutes at 350°F, this golden delight serves generously, promising a simple yet exquisite dessert experience.
More Mary Berry Recipe:
- Mary Berry Carrot Cake Loaf
- Mary Berry All In One Chocolate Cake
- Mary Berry 9 Inch Sponge Cake Recipe
💜 Why You’ll Love Mary Berry Raspberry Frangipane Tart Recipe:
- Flavor Harmony: A delightful blend of sweet raspberries and rich almond frangipane, offering a symphony of tastes.
- Texture Delight: Experience the perfect balance of smooth and nutty textures, creating a heavenly mouthfeel.
- Effortless Elegance: Simple and readily available ingredients make this recipe easy to master for any level of home baker.
❓ What Is Mary Berry Raspberry Frangipane Tart Recipe?
Mary Berry Raspberry Frangipane Tart is made with sweet raspberry preserves, fresh raspberries, and a sumptuous almond frangipane filling encased in a delicate almond sablé tart shell.
🍒 Mary Berry Raspberry Frangipane Tart Ingredients
- 200 grams raspberry preserves
- 340 grams fresh rasperries
- 45 grams sliced blanched almonds
Almond Frangipane Filling:
- 95 grams blanched almond flour 1 cup
- 95 grams sugar 1/2 cup
- 125 grams butter softened
- 1/2 teaspoon almond extract
- 100 grams egg yolks 5 large
- 50 grams cake flour sifted
Almond Sablé Tart Shell:
- 1 Large 10″ Diameter 25 cm Tart Shell (unbaked)
🥧 How To Make Mary Berry Raspberry Frangipane Tart
- Preheat oven to 350°F, butter a loaf pan. Optionally, line with parchment paper for easy removal.
- Mix 1 cup flour, poppy seeds, 1 tsp baking powder, pinch of salt in a bowl.
- In a bowl, combine 1 cup sugar and zest of 1 orange, rubbing until fragrant.
- Juice half an orange into ¾ cup yogurt. Add 2 eggs, 1 tsp vanilla. Whisk.
- Blend dry mix into sugar, creating a well-mixed batter.
- Gently fold in a specified amount of oil with a spatula until shiny.
- Pour batter into the loaf pan, ensuring an even spread. Smooth the top.
- Bake 50-55 mins until golden and toothpick comes out clean.
- Cool in pan for 10 mins, then unmold onto a plate.
💭 Recipe Tips:
- Proper Preheating: Ensure your oven is fully preheated to 350°F before placing the tart inside for optimal baking results.
- Loaf Pan Preparation: Butter the loaf pan generously and consider using parchment paper for easy removal, ensuring a flawless presentation.
- Flour Mix Consistency: When combining 1 cup of flour, poppy seeds, baking powder, and a pinch of salt, aim for a uniform mixture to enhance the texture of the tart.
🍨 What To Serve With Raspberry Frangipane Tart?
You can serve Raspberry Frangipane Tart with Vanilla Ice Cream, Whipped Cream, Fresh Berries, Mint Garnish,Lemon Zest ,Chocolate Drizzle,Caramel Sauce, Dusting of Powdered Sugar,and Coffee or Tea
🎚 How To Store Leftovers Raspberry Frangipane Tart?
- In the fridge: Store Leftovers Raspberry Frangipane Tart in an airtight container for 3 days.
- In the freezer: Warp Leftovers Raspberry Frangipane Tart the tart tightly in plastic wrap and store for 3 months.
🥵 How To Reheat Leftovers Raspberry Frangipane Tart?
- In the oven: Reheat leftovers raspberry frangipane tart for 10-15 minutes at 350°F in the oven.
- In the microwave: Heat leftovers raspberry frangipane tart on medium for 30 seconds to 1 minute in a microwave dish.
- In the air-fryer: leftovers raspberry frangipane can be reheated for 5-8 minutes at 325°F in the air-fryer basket.
FAQ’S:
Can I Use Frozen Raspberries Instead Of Fresh Ones In The Raspberry Frangipane Tart?
Yes, you can use frozen raspberries. Thaw and drain them before incorporating into the recipe to maintain the tart’s desired texture.
Can I Use Almond Meal Instead Of Blanched Almond Flour In the Frangipane Filling?
Yes,almond meal can be used as a substitute. Expect a slightly coarser filling, but it won’t significantly impact the overall taste.
Is It Necessary To Sift The Almond Flour For The Frangipane Filling?
Yes, it is necessary to sift the almond flour. This step ensures a smoother consistency by removing lumps and achieving an even texture in the Frangipane Filling.
How Can I Prevent The Tart Crust from Becoming Soggy?
To prevent a soggy crust, bake the Almond Sablé Tart Shell thoroughly before adding the filling. Optionally, brush the unbaked crust with a thin layer of beaten egg to create a protective barrier against moisture, preserving its crispiness.
More Mary Berry Recipe:
Mary Berry Raspberry Frangipane Tart Nutrition Facts:
- Calories: 300 calories
- Fat: 15g
- Carbohydrates: 30g
- Protein: 5g
- Fiber:2g
- Sugar: 15g
Mary Berry Raspberry Frangipane Tart
Description
Mary Berry Raspberry Frangipane Tart is a treat marrying raspberry preserves, fresh raspberries, and a rich almond filling. Baked for 50-55 minutes at 350°F, this golden delight serves generously, promising a simple yet exquisite dessert experience.
Ingredients
Almond Frangipane Filling:
Almond Sablé Tart Shell:
Instructions
- Preheat oven to 350°F, butter a loaf pan. Optionally, line with parchment paper for easy removal.
- Mix 1 cup flour, poppy seeds, 1 tsp baking powder, pinch of salt in a bowl.
- In a bowl, combine 1 cup sugar and zest of 1 orange, rubbing until fragrant.
- Juice half an orange into ¾ cup yogurt. Add 2 eggs, 1 tsp vanilla. Whisk.
- Blend dry mix into sugar, creating a well-mixed batter.
- Gently fold in a specified amount of oil with a spatula until shiny.
- Pour batter into the loaf pan, ensuring an even spread. Smooth the top.
- Bake 50-55 mins until golden and toothpick comes out clean.
- Cool in pan for 10 mins, then unmold onto a plate.
Notes
- Proper Preheating: Ensure your oven is fully preheated to 350°F before placing the tart inside for optimal baking results.
- Loaf Pan Preparation: Butter the loaf pan generously and consider using parchment paper for easy removal, ensuring a flawless presentation.
- Flour Mix Consistency: When combining 1 cup of flour, poppy seeds, baking powder, and a pinch of salt, aim for a uniform mixture to enhance the texture of the tart.