This delicious Mary Berry Red Frangipane Tart is a simple yet impressive dessert perfect for any occasion. With a creamy almond filling and a fruity berry topping, it’s a treat that’s both indulgent and easy to make. You can swap in your favourite berries for a custom twist!
This Red Frangipane Tart Recipe Is From Classic Cookbook by Mary Berry
Ingredients Needed
For the Fruit Filling:
- 100g caster sugar
- 150g blackberries
- 150g blueberries
- 150g raspberries
- 2 tbsp cornflour
- 25g flaked almonds
- 25g icing sugar, sifted
For the Shortcrust Pastry:
- 225g plain flour, plus extra for dusting
- 125g cold butter, cubed, plus extra for greasing
- 25g icing sugar
- 1 egg, beaten
For the Frangipane:
- 175g butter, softened
- 175g caster sugar
- 4 eggs
- 175g ground almonds
- 1 tsp almond extract
How To Make Red Frangipane Tart
- Prepare the Tin: Grease a 28cm (11in) round tart tin with butter.
- Make the Pastry: In a food processor, blend flour, butter, and icing sugar until the mixture resembles breadcrumbs. Alternatively, rub the butter into the dry ingredients by hand. Add the beaten egg and 1 tablespoon of cold water, then mix until a dough forms. Roll out the dough on a floured surface to about the thickness of a £1 coin, slightly larger than the tin. Line the tin with the pastry, trim the edges, and chill for 20 minutes.
- Blind Bake the Pastry: Preheat the oven to 200°C/180°C fan/Gas 6. Prick the pastry base with a fork, then line it with baking paper and add baking beans. Bake for 15 minutes, remove the paper and beans, and bake for an additional 5 minutes until the pastry is golden and crisp. Remove from the oven.
- Cook the Fruit: In a saucepan, heat the caster sugar and 2 tablespoons of water over low heat until the sugar dissolves. Add the blackberries and blueberries, stirring gently for 3-4 minutes until the fruit softens. Remove from the heat and stir in the raspberries. Pour the fruit through a sieve to drain, reserving the syrup.
- Thicken the Syrup: Mix the cornflour with 2 tablespoons of cold water in a small bowl until smooth. Add this mixture to the syrup and whisk over a gentle heat. Bring to the boil and cook until thickened enough to coat the back of a spoon. Stir in the softened berries and set aside to cool.
- Make the Frangipane: Cream the butter and sugar together in a food processor or using an electric hand whisk until pale and fluffy. Add the eggs, ground almonds, and almond extract, then mix until well combined.
- Assemble the Tart: Spoon the cooled berries into the baked pastry case. Carefully spoon the frangipane over the fruit, trying not to mix them. Spread the frangipane evenly, and don’t worry if some of the fruit shows through. Scatter the flaked almonds on top.
- Bake the Tart: Place the tart in the oven and bake for 30 minutes, or until golden and just firm in the middle. Remove and allow to cool slightly.
- Finish the Tart: Mix the icing sugar with a little water to form a smooth, spreadable icing. Drizzle the icing over the tart in a zigzag pattern. Carefully remove the tart from the tin and transfer it to a large serving plate.
- Serve: The tart is delicious served warm or cold with a dollop of crème fraîche.
Recipe Tips
- Chill the Pastry: After lining the tart tin, chill the pastry for 20 minutes. This helps prevent shrinkage during baking and keeps it crisp.
- Don’t Overwork the Dough: When making the pastry, avoid overworking the dough. This keeps it light and flaky.
- Use Fresh Fruit: For the best flavour, use fresh berries instead of frozen ones. This ensures the fruit maintains its shape and texture.
- Don’t Mix the Fruit with the Frangipane: When adding the frangipane, spread it carefully over the fruit without mixing them together. This keeps the layers separate and visually appealing.
- Let the Tart Cool Slightly: Allow the tart to cool slightly before serving. This helps the flavours set and makes it easier to slice.
How To Store Leftovers
- Refrigerate: Store leftovers red frangipane tart in the fridge in an airtight container. It will stay fresh for 2-3 days.
- Freeze: Wrap leftovers red frangipane tart tightly and freeze for up to 1 month. To thaw, place it in the fridge overnight and bring it to room temperature before serving.
Nutrition Facts
Serving Size: 1 slice (1/10 of the tart)
- Calories: Approximately 350 kcal
- Total Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 100mg
- Potassium: 150mg
- Total Carbohydrate: 40g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 4g
Try More Mary Berry Recipes:
Mary Berry Red Frangipane Tart
Description
This delicious Mary Berry Red Frangipane Tart is a simple yet impressive dessert perfect for any occasion. With a creamy almond filling and a fruity berry topping, it’s a treat that’s both indulgent and easy to make. You can swap in your favourite berries for a custom twist!
Ingredients
For the Fruit Filling:
For the Shortcrust Pastry:
For the Frangipane:
Instructions
- Prepare the Tin: Grease a 28cm (11in) round tart tin with butter.
- Make the Pastry: In a food processor, blend flour, butter, and icing sugar until the mixture resembles breadcrumbs. Alternatively, rub the butter into the dry ingredients by hand. Add the beaten egg and 1 tablespoon of cold water, then mix until a dough forms. Roll out the dough on a floured surface to about the thickness of a £1 coin, slightly larger than the tin. Line the tin with the pastry, trim the edges, and chill for 20 minutes.
- Blind Bake the Pastry: Preheat the oven to 200°C/180°C fan/Gas 6. Prick the pastry base with a fork, then line it with baking paper and add baking beans. Bake for 15 minutes, remove the paper and beans, and bake for an additional 5 minutes until the pastry is golden and crisp. Remove from the oven.
- Cook the Fruit: In a saucepan, heat the caster sugar and 2 tablespoons of water over low heat until the sugar dissolves. Add the blackberries and blueberries, stirring gently for 3-4 minutes until the fruit softens. Remove from the heat and stir in the raspberries. Pour the fruit through a sieve to drain, reserving the syrup.
- Thicken the Syrup: Mix the cornflour with 2 tablespoons of cold water in a small bowl until smooth. Add this mixture to the syrup and whisk over a gentle heat. Bring to the boil and cook until thickened enough to coat the back of a spoon. Stir in the softened berries and set aside to cool.
- Make the Frangipane: Cream the butter and sugar together in a food processor or using an electric hand whisk until pale and fluffy. Add the eggs, ground almonds, and almond extract, then mix until well combined.
- Assemble the Tart: Spoon the cooled berries into the baked pastry case. Carefully spoon the frangipane over the fruit, trying not to mix them. Spread the frangipane evenly, and don’t worry if some of the fruit shows through. Scatter the flaked almonds on top.
- Bake the Tart: Place the tart in the oven and bake for 30 minutes, or until golden and just firm in the middle. Remove and allow to cool slightly.
- Finish the Tart: Mix the icing sugar with a little water to form a smooth, spreadable icing. Drizzle the icing over the tart in a zigzag pattern. Carefully remove the tart from the tin and transfer it to a large serving plate.
- Serve: The tart is delicious served warm or cold with a dollop of crème fraîche.
Notes
- Chill the Pastry: After lining the tart tin, chill the pastry for 20 minutes. This helps prevent shrinkage during baking and keeps it crisp.
- Don’t Overwork the Dough: When making the pastry, avoid overworking the dough. This keeps it light and flaky.
- Use Fresh Fruit: For the best flavour, use fresh berries instead of frozen ones. This ensures the fruit maintains its shape and texture.
- Don’t Mix the Fruit with the Frangipane: When adding the frangipane, spread it carefully over the fruit without mixing them together. This keeps the layers separate and visually appealing.
- Let the Tart Cool Slightly: Allow the tart to cool slightly before serving. This helps the flavours set and makes it easier to slice.
Mary Berry Red Frangipane Tart