Mary Berry’s Apricot Frangipane Tart is made with plain flour, cold butter, caster sugar, an egg, butter, caster sugar, eggs, ground almonds, almond extract, and apricot halves. This delicious Apricot Frangipane Tart recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.
This Apricot Frangipane Tart Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Apricot Frangipane Tart Ingredients
For the Pastry:
- 175g (6oz) plain flour, plus extra for dusting
- 75g (3oz) cold butter, cubed
- 25g (1oz) caster sugar
- 1 egg, beaten
For the Filling:
- 75g (3oz) butter, softened
- 75g (3oz) caster sugar
- 2 eggs, beaten
- 75g (3oz) ground almonds, plus extra for sprinkling (optional)
- ½ tsp almond extract
- 2 × 400g (14oz) tins of apricot halves in natural juice, drained (reserving the juice), sliced and dried
For the Topping:
- About 125g (4½oz) icing sugar, sifted
- 1–2 tbsp apricot juice from the tin
How To Make Mary Berry Apricot Frangipane Tart
- Prepare the Oven and Tin: Preheat the oven to 190°C/170°C fan/Gas 5 (375°F). Place a heavy baking sheet in the oven to heat up. You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep.
- Make the Pastry: Mix the flour and butter in a food processor or by hand until the mixture resembles breadcrumbs. Add the sugar and briefly mix in. Add the beaten egg and ½–1 tablespoon of water. Mix until the dough just holds together. Roll out the pastry on a floured surface to 1–2mm (in) thickness and line the tin, making a small lip around the top. Prick the base all over with a fork.
- Make the Frangipane Filling: Place the butter and sugar in the food processor and blend until creamy. Add the eggs, then mix in the ground almonds and almond extract. Alternatively, beat them together by hand with a wooden spoon.
- Assemble and Bake: Arrange the apricot slices over the pastry base. Spoon the frangipane mixture on top, spreading it evenly. Place the tart tin on the hot baking sheet and bake for 45–50 minutes until the pastry is crisp and the tart is golden brown.
- Finish with Icing: Mix the icing sugar with enough apricot juice to achieve a pouring consistency. Drizzle the icing over the tart in a zigzag pattern and leave to set.
- Serve: Remove the tart from the tin by standing it on tins or jars, lowering the ring, and sliding the tart onto a serving plate. Serve warm or cold.
Recipe Tips
- Dry Apricot Slices Thoroughly: Make sure to dry each apricot slice with kitchen paper to prevent excess moisture from soaking into the pastry.
- Sprinkle Extra Ground Almonds: Before adding the apricots, sprinkle extra ground almonds on the cooked pastry base to help absorb any extra moisture and keep the pastry crisp.
- Roll Pastry Thinly: Roll the pastry out to 1–2mm (in) thickness to ensure it bakes evenly and has a crisp texture.
- Use a Hot Baking Sheet: Place the tart tin on a preheated heavy baking sheet to help the pastry cook evenly and become crisp.
- Let the Icing Set: Allow the icing to set completely before removing the tart from the tin to ensure a clean finish and prevent the tart from sticking.
What To Serve With Apricot Frangipane Tart?
This sweet Apricot Frangipane Tart pairs well with a dollop of crème fraîche, a scoop of vanilla ice cream, fresh berries, or a sprinkle of toasted almonds. It can also be served alongside a cup of coffee, a glass of dessert wine, a light salad, or a refreshing sorbet for a delicious dessert.
How To Store Leftovers Apricot Frangipane Tart?
- Refrigerate: Let the leftover Apricot Frangipane Tart cool to room temperature. Once cooled, cover it with plastic wrap or foil and refrigerate. It will keep well in the fridge for up to 4 days.
- Freeze: If you need to freeze the tart, let it cool completely before wrapping it tightly in plastic wrap and then in foil. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight before serving.
Mary Berry Apricot Frangipane Tart Nutrition Facts
Serving Size: 1 slice (based on 8 servings per tart)
- Calories: 400
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 180mg
- Potassium: 150mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 27g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Chip Oat Cookies
- Mary Berry Lemon Cupcakes
- Mary Berry Lucy’s Strawberry Slices
- Mary Berry Lemon Shortbread
Mary Berry Apricot Frangipane Tart
Description
Mary Berry’s Apricot Frangipane Tart is made with plain flour, cold butter, caster sugar, an egg, butter, caster sugar, eggs, ground almonds, almond extract, and apricot halves. This delicious Apricot Frangipane Tart recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
For the Pastry:
For the Filling:
For the Topping:
Instructions
- Prepare the Oven and Tin: Preheat the oven to 190°C/170°C fan/Gas 5 (375°F). Place a heavy baking sheet in the oven to heat up. You will need a 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep.
- Make the Pastry: Mix the flour and butter in a food processor or by hand until the mixture resembles breadcrumbs. Add the sugar and briefly mix in. Add the beaten egg and ½–1 tablespoon of water. Mix until the dough just holds together. Roll out the pastry on a floured surface to 1–2mm (in) thickness and line the tin, making a small lip around the top. Prick the base all over with a fork.
- Make the Frangipane Filling: Place the butter and sugar in the food processor and blend until creamy. Add the eggs, then mix in the ground almonds and almond extract. Alternatively, beat them together by hand with a wooden spoon.
- Assemble and Bake: Arrange the apricot slices over the pastry base. Spoon the frangipane mixture on top, spreading it evenly. Place the tart tin on the hot baking sheet and bake for 45–50 minutes until the pastry is crisp and the tart is golden brown.
- Finish with Icing: Mix the icing sugar with enough apricot juice to achieve a pouring consistency. Drizzle the icing over the tart in a zigzag pattern and leave to set.
- Serve: Remove the tart from the tin by standing it on tins or jars, lowering the ring, and sliding the tart onto a serving plate. Serve warm or cold.
Notes
- Dry Apricot Slices Thoroughly: Make sure to dry each apricot slice with kitchen paper to prevent excess moisture from soaking into the pastry.
- Sprinkle Extra Ground Almonds: Before adding the apricots, sprinkle extra ground almonds on the cooked pastry base to help absorb any extra moisture and keep the pastry crisp.
- Roll Pastry Thinly: Roll the pastry out to 1–2mm (in) thickness to ensure it bakes evenly and has a crisp texture.
- Use a Hot Baking Sheet: Place the tart tin on a preheated heavy baking sheet to help the pastry cook evenly and become crisp.
- Let the Icing Set: Allow the icing to set completely before removing the tart from the tin to ensure a clean finish and prevent the tart from sticking.
Mary Berry Apricot Frangipane Tart