Mary Berry Apricot Frangipane Tart Recipe

Mary Berry Apricot Frangipane Tart Recipe

Perfect for spring (why not serve as part of your Easter feast) and summer, this delicious apricot frangipane tart by Mary Berry will delight your guests and add a lovely, light finish to your dinner parties.

Mary Berry apricot frangipane tart

Mary Berry Apricot Frangipane Tart Recipe

Apricots and frangipan filling in a crisp pastry case give a smart, delicate tart. When filling the pastry case, it’s best to add the apricots at the last possible moment so that the juices don’t make the base wet. If time is short, you could use a 500g pack of shop-bought short-crust pastry.

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 – see tip below)
  • ½ tsp almond extract
  • 2 x 400g tins of apricot halves in natural juice, drained (reserving the juice), sliced and dried (see tip below)

For the topping:

  • about 125g (4½ oz) icing sugar, sifted
  • 1–2 tbsp apricot juice from the tin

 Method:

  1. You will need a 28 cm (11 in) round, loose-bottomed fluted tart tin, 3–4 cm (1¼–1½ in) deep. Preheat the oven to 190°C/170°C fan/ Gas 5, and slip a heavy baking sheet inside to heat up.
  2. First make the pastry, either by mixing the flour and butter in a food processor or by hand–rubbing the flour and butter together with your fingertips, until the mixture resembles breadcrumbs.  Add the sugar and mix in briefly, then add the egg and ½–1  table spoon of water. Mix until the dough just holds together.
  3. Roll the pastry out on a floured surface as thinly as possible, 1–2 mm (1/16 in) thick, and use to line the tin, making a small lip around the top. Prick the base of the pastry all over with a fork.
  4. Next make the frangipane filling. Place the butter and sugar in the food processor (no need to wash this out first) and whizz until creamy, blend in the eggs, then mix in the ground almonds and almond extract. Alternatively, beat together with a wooden spoon if making by hand.
  5. Arrange the apricot slices over the base of the pastry and spoon the frangipane mixture on top, spreading it evenly to cover the apricots.
  6. Sit the tart tin on the hot baking sheet, and bake in the oven for 45–50 minutes until the pastry is crisp and the tart is golden brown.
  7. To finish, make a glacé icing by mixing together the icing sugar and apricot juice, adding enough juice to give a pouring consistency and for the icing to hold its shape. Using a spoon, zigzag the icing over the tart and leave to set.
  8. Remove the tart from the tin (see tip) and transfer to a serving plate. Serve warm or cold.

Mary Berry’s Top Tips

  • Sprinkling extra ground almonds on the cooked pastry base before adding the apricots helps to absorb extra moisture.
  • The apricots need to be as dry as possible to prevent the juice soaking into the pastry. Dry each one individually with kitchen paper.
  •  An easy way of removing the tart from the tin is to stand the tart tin on one or two tins or jars; the ring around the tart can then be lowered to your work surface, leaving the tart on the base of the tin. Slide the tart off the base on to a serving plate.

Extracted from Mary Berry’s Absolute Favourites by Mary Berry (BBC Books, hardback £25)

Photography by Georgia Glynn Smith

Available from Amazon

19 Comments

  1. Do you cook the pastry case first?

    • Jennifer Carter

      Hi Marilyn, we were given this extract directly from Mary Berry’s newest book – as it doesn’t say cook the pastry first, then I would guess that you cook the filling and the pastry at the same time. I hope this helps! Jen

  2. Mabletown

    hi. I had assumed you cook the filling and the pastry case together as well, but in her book, under the ‘tips’ section, Mary Berry says to sprinkle some ground almonds over the COOKED pastry case before putting the apricots on, which confused me, as if you cook them both together, you cant do this. Do uou think it should have said uncooked? Thank you

    • Jennifer Carter

      Hi Mabletown, Oh yes, I see that … it is a bit confusing! I’ll see if I can get an answer for you from the publisher 🙂 Jen

    • jackie belcher

      Yes i would like to know the answer to that, i am in the process of making it and keep reading the instructions.

  3. I made this tart the other day but did not blind bake the pastry case. It did not say in the recipe to do this, but did say put ground almost over the cooked base, which I found misleading.
    Having cooked the tart with the filling, I did find that the base was OK, a bit pale but not crispy like the edges were. I did put baking parchment at the bottom of the tin, may be this was a mistake also, as it did not say put this in the recipe, but I was afraid of it sticking. Bearing in mind the cooking time was about 45 minutes for the whole tart I had to take it out after about 35 minutes as the edges were getting too brown. I think I will try it again by not using baking parchment on the base and may be I will blind cook the base first to get it to be more cooked, add some ground almonds to the base and then the apricots after having dried them off add the rest of the filling and see what happens. To blind bake or not to blind bake this tart first, that is the question?

    • Hi Alison,

      I can definitely see why this may be confusing… I’m sure the tart was still delicious! If you do try it again with a blind bake then please do let us know how it goes, would love to know if it makes a difference! – Rebecca

  4. This is a fantastic recipe and makes a very more-ish tart. I blind-baked the pastry case for 10 mins which gives a very crispy base. I’ve also tried it with some apricot jam next to the pastry (like a bakewell tart) and this is also very tasty.

  5. Glynis Rowntree

    Has anyone found the answer as to whether the pastry case is baked blind of not? I am going to make this and would like to know which is the correct method.

    • Hi Glynis,

      It looks like Sinead’s pastry worked really well and she blind baked the case so maybe that’s the way to go!

  6. I too have found this recipe confusing for the same reasons. I must admit, I don’t think the writers of the book actually do any cooking as I have found many recipe’s very lacking in the instructions, to the point that I’ve had to resort to using 2 cookery books in order to achieve one successful outcome. I was making a fish pie from one of Delia’s books, and she, or the writer had left out the fact that we had cooked a load of potatoes, and there were no intructions as to what to do with them, so I had to go the hairy bikers book in order to complete the recipe. Irritating! –

    • Hi Melanie,

      I do agree this recipe could be a little confusing, I personally would agree with the comment above that says to blind bake the base first! I think this will result in a crisper pastry, but I’m no chef so I could be wrong! That fish pie fiasco does sound a bit frustrating, at least the Hairy Bikers came to the rescue!

      Rebecca

  7. Valerie Thomas

    I have followed Mary’s recipe and Ideal home together (blind name base) 20min. Take from oven and slightly brown base further 10 mins leave to cool.
    Hope this helps you all.

  8. Mary Yamasaki

    Just today on the show, they were making Mary’s classic Bakewell tart and they had to blind bake. Most tarts I’ve ever made I’ve also always blind baked for 10- 15 minutes. It gives a nice crisp crust. I’m going to assume it’s the same for this, as they are both Mary’s recipe and she did mention to sprinkle the almonds to absorb moisture.

  9. Thankfully, I didn’t notice the confusing instructions about baking blind or not before I made this tart, and did not blind bake. The tart was delicious and I did not end up with a soggy bottom. However, next time I might try a blind bake. My biggest problem with this recipe is that it says to bake for 45-50 minutes. I checked after 40 minutes and it was already looking rather burned (although it tasted fine and wasn’t too dry). Next time, I’d check after 35 minutes.

    • Jennifer Carter

      Hi Catherine, thanks so much for your feedback – do let us know how your test works out, it would be interesting to know once and for all if a blind bake is best or not! Best, Jen

  10. I have made this several times and I cook the base first. I put parchment paper over the uncooked base and then cooking clay cooking beads removing the beads and parchment 5 minutes before removing from the oven. I let the case cool completely and then follow the recipe making the frangipane filling. When I cook the completed tart I sometimes rest some parchment just around the edge of the tart to stop the pastry going too ‘brown’. Cooking this way gives the tart a lovely crunch which complements the softer filling. I gently reheat when required and serve the tart warm with cream. I have also frozen this successfully, leaving it in the tin and wrapping in cling film and foil.

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