Apricot and almond tart mary berry

Apricot and almond tart mary berry is a delicious dessert recipe created by Mary Berry. The dish features a buttery shortcrust pastry base filled with sweet apricots and an indulgent frangipane filling made from ground almonds, sugar, eggs, and butter. The tart is then baked until golden brown for a crisp texture that perfectly complements the soft fruit filling. This classic French-inspired dessert is perfect for any occasion, from elegant dinner parties to casual family gatherings.

Why people also love This recipe?

People love Mary Berry’s apricot and almond tart for many reasons. The combination of sweet, juicy apricots with the nutty flavor of almonds is a match made in heaven. The buttery shortcrust pastry provides a perfect base that complements the filling perfectly. Additionally, this dessert is easy to make and can be prepared ahead of time, making it ideal for entertaining guests or as an indulgent treat at home. Finally, Mary Berry’s recipe is known for producing consistent results every time, ensuring that your tart will turn out beautifully even if you’re not an experienced baker.

Ingredients:

For the Pastry:

• 225g plain flour (plus extra for dusting)
• 100g unsalted butter, chilled and diced
• 1 egg yolk
• 1-2 tablespoons ice water
• A pinch of salt

For the Filling:

• 150g ground almonds
• 150g caster sugar
• 3 large eggs, lightly beaten
• 175g unsalted butter, softened
• 1 teaspoon almond extract
• 8 ripe apricots, halved and pitted
• Juice of half a lemon

Instructions

1. Prepare the Pastry:
   • In a mixing bowl, whisk together the plain flour and salt.
   • Add the chilled, diced butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
   • Stir in the egg yolk and gradually add the ice water, mixing until the dough just comes together.
   • Wrap the dough in cling film and chill in the refrigerator for at least approximately 30 minutes.
2. Preheat the Oven:
   • After this, preheat your oven to 200°C (or 180°C for a fan oven) or gas mark 6.
3. Blind Bake the Pastry:
   • Roll out the chilled pastry on a lightly floured surface and line a 23cm tart tin.
   • Trim any excess pastry from the edges and prick the base with a fork.
   • After this,Line the pastry with parchment paper and fill it with baking beans or pie weights.
   • Bake for 15-20 minutes, then remove the paper and weights, and bake for an additional 5 minutes until lightly golden.
4. Make the Frangipane Filling:
   • In a bowl, beat the softened butter and caster sugar together until the mixture is light and fluffy.
   • After this,Beat in the eggs one at a time, mixing well after each addition.
   • Gently fold in the ground almonds and almond extract until fully incorporated.
5. Assemble the Tart:
   • Spread the frangipane filling evenly over the pre-baked pastry shell.
   • Arrange the apricot halves, cut-side down, in the filling, pressing them in gently.
   • Squeeze the lemon juice over the apricots to enhance flavor.
6. Bake the Tart:
   • Bake in the preheated oven for 35-40 minutes, or until the filling is golden brown and set.
7. Cool the Tart:
   • Allow the tart to cool slightly in the tin before transferring it to a wire rack to cool completely.
8. Serve:
   • Serve warm or at room temperature, optionally accompanied by whipped cream for added indulgence.

Quick Facts Overview

• Prep time: 30 minutes
• Cook time: 40 minutes
• Total Time: 1 hour, 10 minutes
• Difficulty: Intermediate
• Cuisine: British/French
• Category: Dessert/Pastry
• Yield: One tart (8 servings)

Equipment Needed:

• Mixing bowls
• Tart tin (23cm)
• Rolling pin
• Fork
• Oven

Serving Suggestions:
This tart is best served either warm or at room temperature. You can serve it with a dollop of whipped cream on top or alongside some vanilla ice cream for extra indulgence.

Expert Tips & Tricks:

• Make sure your butter is chilled before using it in the pastry to achieve a flaky texture.
• Allowing the pastry to chill in fridge helps prevent shrinkage during baking.
• When adding the frangipane filling, make sure to spread it evenly across the tart shell to ensure even cooking.
• To enhance the almond flavor, sprinkle flaked almonds on top of the apricots before baking.

Nutrition Information:Each serving (1/8th of tart) contains approximately:

• Calories: 520
• Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 153mg
• Carbohydrates: 37g
• Fiber: 3.5g
• Sugar:24 g
• Protein :9 g

Presentation:
To present this beautiful dessert, slice into eight equal portions and arrange them neatly onto a platter or individual plates. You can dust with powdered sugar or sprinkle with additional toasted sliced almonds for extra garnish.

Variations and substitutions:

1. Fruit Options:
   • Replace apricots with other stone fruits like peaches or plums.
   • Experiment with berries such as raspberries or blueberries for a different flavor.
2. Nuts:
   • Substitute almonds with hazelnuts or pistachios to create a unique taste.
3. Gluten-Free Option:
   • Use a gluten-free flour blend in place of all-purpose flour in the pastry dough.
4. Vegan Version:
   • Replace butter in both the pastry and frangipane filling with vegan margarine or coconut oil.
   • For the egg substitution in the frangipane, use 150g silken tofu blended until smooth, but also consider adding a binding agent like 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water (let it sit until it thickens) or 1/4 cup of applesauce to ensure the right texture and binding.
5. Sweetener Alternatives:
   • Use honey or maple syrup instead of granulated sugar in the frangipane filling. Be aware that this will alter the flavor profile and may require adjustments to baking time and temperature due to the increased moisture content.
6. Spices:
   • Enhance the flavor of the frangipane by adding spices like cinnamon or cardamom.
7. Toppings:
   • Instead of whipped cream, serve with vanilla ice cream or crème fraîche for a tangy contrast.
8. Mini Tarts:
   • Use smaller tart tins to create individual mini apricot and almond tarts, perfect for gatherings.
9. Savory Twist:
   • Incorporate 100g of crumbled goat cheese into the frangipane mixture before baking for a savory flavor. Blend the cheese in with the butter and sugar during the creaming step.

Recommendations and Notices

• Fruit Quality: Use ripe, fresh apricots for the best flavor and texture.
• Pastry Dough: When preparing the pastry, ensure all ingredients are cold and handle the dough gently to prevent overworking the gluten.
• Blind Baking: When blind baking, line the pastry with parchment paper and use baking beans or pie weights to prevent puffing. Bake for 15-20 minutes, then remove weights and parchment for an additional 5 minutes until lightly golden.
• Toasting Nuts: Toast sliced almonds beforehand to enhance their nutty flavor and add a crunchy texture to the tart.
• Cooling: Let the baked tart cool completely before slicing to allow the frangipane to set properly.
• Baking Time: Avoid overbaking or underbaking by checking the progress frequently. The toothpick should be clean when you take it out of the center.
• Convection Ovens: If using a convection oven, reduce the temperature by 25°C to prevent overbaking and drying out the tart.
• Fruit Placement: Cut apricots into uniform slices for even distribution over the frangipane filling.
• Storage: Store leftovers in an airtight container. For safety, refrigerate the tart with fresh fruit, as storing at room temperature for more than a day can pose risks, especially in warmer climates.
• Garnishing: When serving, consider garnishing with fresh mint leaves or edible flowers for an attractive presentation.

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Additional resources:

• Mary Berry’s Official Website
• BBC Good Food – Apricot and Almond Tart
• YouTube – Mary Berry Cooking
• Delicious Magazine – Apricot and Almond Tart Recipe
• The Guardian – Mary Berry’s Recipes
• Taste of Home – Almond Tart Recipes
• Good Housekeeping – Tart Recipes