This Mary Berry Apple and Frangipane Tart is a buttery and almond-infused recipe, which features crisp dessert apples and a rich almond cream. It’s a stunning dinner party dessert, ready in about 1 hour and 30 minutes (plus chilling time).
Mary Berry Apple and Frangipane Tart Ingredients
For the sweet shortcrust pastry
- 175g (6oz) plain flour
- 75g (3oz) chilled butter, cubed
- 25g (1oz) icing sugar
- 1 large egg, beaten
For the frangipane filling
- 100g (3½oz) butter, softened
- 100g (3½oz) caster sugar
- 1 large egg, beaten
- 100g (3½oz) ground almonds
- 1 tsp almond extract
For the topping
- 3 red dessert apples, cored and thinly sliced (skins left on)
- 2 tbsp apricot jam, sieved
- 1 tbsp lemon juice
- Icing sugar, for dusting
How To Make Mary Berry Apple and Frangipane Tart
- Make the pastry: Measure the flour, butter, and icing sugar into a food processor. Pulse until the mixture resembles breadcrumbs. Add the beaten egg and pulse again until the dough just comes together. Knead lightly on a floured surface, wrap in cling film, and chill in the fridge for 30 minutes.
- Line the tart tin: Roll out the pastry on a lightly floured surface to a round slightly larger than a 23cm (9in) loose-bottomed fluted tart tin. Line the tin with the pastry, pressing it gently into the sides. Prick the base with a fork and chill for another 15 minutes.
- Blind bake the case: Preheat the oven to 200°C (180°C Fan/Gas 6). Line the pastry case with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes to dry out the base. Reduce the oven temperature to 180°C (160°C Fan/Gas 4).
- Prepare the frangipane: While the pastry is baking, make the filling. Cream the softened butter and sugar together in a bowl until pale and fluffy. Beat in the egg, then fold in the ground almonds and almond extract until smooth.
- Assemble the tart: Spread the frangipane mixture evenly over the base of the cooked pastry case. Arrange the apple slices in a spiral pattern on top of the frangipane, starting from the outside and working inwards.
- Bake the tart: Bake in the oven for about 30–35 minutes until the filling is set, golden brown, and the apples are tender.
- Glaze and finish: Warm the apricot jam with the lemon juice in a small pan until runny. Brush this glaze over the hot tart to give it a beautiful shine. Allow to cool slightly before dusting with icing sugar and serving.
Recipe Tips
- How to get crisp pastry: Chilling the dough twice—once before rolling and once after lining the tin—is crucial. It relaxes the gluten and prevents the pastry from shrinking in the oven.
- How to arrange the apples: Slice the apples thinly and evenly so they cook through at the same rate. Overlapping them slightly ensures every bite has fruit and protects the frangipane from drying out.
- Why use apricot glaze: The glaze not only adds a professional shine but also provides a seal that keeps the fruit moist and adds a sharp, fruity tang to cut through the rich almond filling.
- How to prevent a soggy bottom: Blind baking (cooking the pastry without the filling first) creates a crisp barrier. Ensure the base is dry to the touch before adding the wet frangipane filling.
What To Serve With Mary Berry Apple and Frangipane Tart
This elegant tart pairs beautifully with creamy sides.
- Pouring Cream: A classic choice that cuts the richness.
- Vanilla Custard: Warm custard adds a comforting touch.
- Crème Fraîche: The slight tang complements the sweet almonds.
- Vanilla Ice Cream: Provides a lovely hot-cold contrast.
How To Store Mary Berry Apple and Frangipane Tart
- Refrigerate: This tart keeps well in the fridge. Store it in an airtight container for up to 3 days.
- Freeze: You can freeze the baked tart (without the glaze if possible, though glazed is fine). Wrap tightly in foil and freeze for up to 2 months. Defrost at room temperature.
Mary Berry Apple and Frangipane Tart Nutrition Facts
- Calories: 420kcal
- Protein: 8g
- Carbohydrates: 38g
- Fat: 26g
- Saturates: 11g
- Sugar: 18g
- Salt: 0.3g
Nutrition information is estimated per slice (based on 8 servings) and may vary based on ingredients and cooking methods used.
FAQs
Can I use store-bought pastry?
Yes, to save time, you can use a 375g block of ready-made sweet shortcrust pastry. Roll it out and follow the instructions from step 2 onwards.
Do I have to peel the apples?
No, Mary Berry recommends leaving the skins on red dessert apples. It adds a lovely pop of color and texture to the finished tart.
Can I use other fruits?
Absolutely. This frangipane base works wonderfully with pears (Pear Frangipane Tart), apricots, or even plums. Just ensure the fruit isn’t too wet.
Try More Recipes:
- Mary Berry Panna Cotta with Pineapple and Ginger Recipe
- Mary Berry Blackberry and Apple Jam Recipe
- Mary Berry Pineapple Upside Down Cake Recipe
Mary Berry Apple and Frangipane Tart Recipe
Description
A classic dessert featuring a crisp sweet pastry shell filled with soft almond cream and topped with sliced red apples and a glossy apricot glaze.
Ingredients
Instructions
- Make the pastry by pulsing flour, butter, and icing sugar, then binding with egg.
- Chill pastry, roll out, and line a 23cm tart tin.
- Blind bake the pastry case for 20 minutes total at 200°C.
- Beat butter and sugar, then add egg, almonds, and extract to make frangipane.
- Spread frangipane into the case and arrange apple slices on top.
- Bake at 180°C for 30–35 minutes until golden.
- Brush with warm apricot jam glaze while hot.
Notes
- If the apples start to brown too quickly before the filling is set, cover the tart loosely with foil for the last 10 minutes of baking.
- Ensure the butter for the filling is very soft so it incorporates easily with the almonds without overworking the mixture.
- Leaving the skins on the apples provides a visually striking contrast against the golden almond filling.
Mary Berry Apple and Frangipane Tart Recipe
