Mary Berry Apricot Frangipane Tart

Dive into the delightful world of baking with Mary Berry's Apricot Frangipane Tart, a recipe that elegantly combines the sweetness of apricots with the nutty richness of frangipane, all encased in a perfectly crisp pastry. This recipe, a standout from Mary Berry's "Absolute Favourites," is a testament to her expertise in creating desserts that are not only a treat for the taste buds but also a feast for the eyes.

Ingredients for the Apricot Frangipane Tart

The foundation of this tart is a homemade pastry, requiring basic ingredients like plain flour, cold butter, caster sugar, and an egg. For the frangipane filling, you'll blend softened butter with caster sugar, eggs, ground almonds, and a touch of almond extract to achieve a creamy consistency. The star of the show, apricots, are used in tinned form, ensuring the tart is bursting with fruitiness in every bite.

• Pastry Ingredients:
  • 175g plain flour
  • 75g cold butter
  • 25g caster sugar
  • 1 beaten egg
• Frangipane Filling Ingredients:
  • 75g softened butter
  • 75g caster sugar
  • 2 beaten eggs
  • 75g ground almonds
  • ½ tsp almond extract
  • Apricot halves from 2 x 400g tins, drained and sliced

The icing for the tart is a simple yet elegant glacé made from icing sugar and apricot juice, providing a glossy finish that enhances the tart's visual appeal.

Step-by-Step Preparation

1. Pastry Preparation: Begin by creating the pastry base using flour, butter, sugar, and an egg. Achieve a breadcrumb-like texture before combining to form a dough.
2. Filling Creation: For the frangipane, cream together butter and sugar, then incorporate eggs, ground almonds, and almond extract until smooth.
3. Assembly: Line the tart tin with the rolled-out pastry, arrange the apricot slices on the base, and cover with the frangipane mixture.
4. Baking: Bake the tart on a preheated baking sheet until golden and crisp.
5. Finishing Touches: Drizzle with a sweet apricot glacé icing for a stunning presentation.

Storage and Reheating

This tart can be stored in the refrigerator, covered, for a day and gently reheated in a low oven when ready to serve. For longer storage, it can be frozen and thawed at room temperature.

Nutritional Information

This tart is rich in flavors and textures, with the primary nutritional contributions coming from the almonds, butter, and apricots, offering a mix of fats, sugars, and a modest amount of protein.

FAQ about the Apricot Frangipane Tart

• Can I use fresh apricots instead of tinned? Yes, fresh apricots can be used when in season, but ensure they are not too juicy to prevent a soggy base.
• Is it possible to make the pastry in advance? Absolutely, the pastry can be prepared ahead and stored in the fridge or freezer.
• How do I ensure the base isn't soggy? Drying the apricots well and a sprinkle of ground almonds on the pastry base before adding the fruit can help absorb excess moisture.

Embrace the art of baking with this exquisite tart that promises a harmonious blend of textures and flavors, making it a perfect dessert for any dinner party or special occasion. The original recipe belongs to Mary Berry, a testament to her culinary expertise and her ability to create timeless classics that continue to delight.

For more detailed instructions and tips, you can explore the recipe on The Happy Foodie​​ and Penguin Books UK​​.