Mary berry frangipane tarts
Mary berry frangipane tarts are a classic dessert that consists of a rich and buttery shortcrust pastry filled with a layer of sweet almond filling known as frangipane, topped with fruit such as raspberries or apricots. This delicious and elegant dessert is perfect for any occasion, from afternoon tea to special events, and can be made in individual tartlets or in a larger tart tin. Mary Berry’s recipe is simple yet impressive and is sure to impress your guests with its wonderful combination of textures and flavors.
Why people also love Mary berry frangipane tarts
Mary Berry’s frangipane tarts are loved by many for their delicate and buttery pastry, nutty almond filling, and sweet and fruity topping. The combination of textures and flavors is truly irresistible, making these tarts a popular choice for afternoon tea or special occasions. Additionally, they are easy to make and can be prepared in advance, which makes them a great dessert option for busy hosts or those who want to impress their guests with a delicious treat that looks as good as it tastes. Overall, Mary Berry’s frangipane tarts are a classic dessert that never goes out of style and always leaves a lasting impression.
Ingredients:
- 175g plain flour, plus extra for dusting
- 100g unsalted butter, chilled and cubed
- 25g icing sugar
- 1 egg yolk
- 1 tablespoon cold water
For the frangipane filling:
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 100g ground almonds
- 1 tablespoon plain flour
For the topping:
- 250g fresh raspberries
- Icing sugar, for dusting (optional)
Instructions:
- Preheat the oven to 200°C/180°C fan/Gas 6.
- To make the pastry, put the flour, butter, and icing sugar in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and water and pulse again until the mixture comes together in a ball.
- Roll out the pastry on a lightly floured surface and use it to line a 23cm loose-bottomed tart tin. Prick the base of the pastry case all over with a fork, then chill in the fridge for 30 minutes.
- For the frangipane filling, cream the butter and caster sugar together in a mixing bowl until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Fold in the ground almonds and flour until well combined.
- Remove the pastry case from the fridge and spread the frangipane mixture evenly over the base. Arrange the raspberries on top in any pattern you like.
- Bake the tart in the preheated oven for 35-40 minutes, or until the pastry is golden brown and the frangipane filling is set and lightly golden.
- Remove the tart from the oven and allow it to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Dust the tart with icing sugar if desired, then slice and serve.
Quick Facts
- Preparation Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Difficulty: Medium
- Yield: 8 servings
Serving Suggestions: These tarts can be served warm or at room temperature and are perfect with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Expert Tips & Tricks: Make sure to chill the pastry before baking it as this will help prevent shrinkage. Also, if you don’t have fresh raspberries, you can use other fruits such as apricots, plums or peaches instead.
Nutrition Information: Each serving (based on 8 servings) contains approximately 455 calories, 34g fat, 29g carbohydrates, 7g protein, and 3g fiber.
Presentation: Serve these tarts on a large platter garnished with fresh raspberries and a dusting of icing sugar. You can also add a sprig of mint or a drizzle of raspberry sauce for an extra touch of elegance. These tarts are perfect for afternoon tea, dessert parties or any special occasion where you want to impress your guests.
Variations and Substitutions For Mary berry frangipane tarts:
- Change the fruit: Instead of raspberries, try using sliced peaches, apricots or plums.
- Almond-free: If you don’t like almonds or have an allergy to them, you can substitute ground hazelnuts or pecans for the ground almonds in the frangipane filling.
- Vegan version: Use a vegan butter substitute for both the pastry and the filling. Substitute flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) for the eggs in the frangipane filling.
- Gluten-free version: Substitute gluten-free flour for the plain flour in the pastry recipe and make sure all other ingredients are gluten-free.
- Mini tarts: You can make mini versions of these tarts by using a muffin tin instead of a tart tin. Simply roll out the pastry and cut it into rounds to fit the muffin cups. Adjust the baking time accordingly.
- Nut-free version: You can make a nut-free frangipane filling by substituting ground sunflower seeds or pumpkin seeds for the ground almonds.
- Savory version: If you prefer a savory tart, you can substitute the frangipane filling with a quiche-style filling of eggs, cream, cheese and your choice of vegetables or meat.
- Chocolate version: Add some cocoa powder to the frangipane filling to make a delicious chocolate version.
- Lemon version: Add some lemon zest and juice to the frangipane filling for a tangy twist on this classic recipe.
Recommendations and Notices:
- Make sure to chill the pastry before baking to prevent shrinkage.
- Blind bake the pastry first to avoid a soggy bottom.
- Use fresh, ripe raspberries for the best flavor and presentation.
- Do not overfill the tart shell with filling as it will expand during baking.
- Be careful when transferring the tart from the tin to the wire rack as it is delicate and may break if mishandled.
- Serve the tarts warm or at room temperature for the best texture and flavor.
- Store leftover tarts in an airtight container at room temperature for up to approximately 2 days.
- If you’re short on time, you can use store-bought pastry instead of making your own.
- Remember to adjust the baking time if you make mini versions of these tarts.
Here are some “People Also Asked” questions and answers for Mary Berry Frangipane Tarts, formatted in Markdown:
FAQ for Mary berry frangipane tarts
Frangipane is a sweet almond-flavored filling used in various pastries. A Frangipane Tart typically consists of a shortcrust pastry base filled with frangipane and often topped with fruits or nuts.
Mary Berry’s Frangipane Tart involves making a shortcrust pastry base, preparing the frangipane filling with ground almonds, butter, sugar, eggs, and almond extract, and then baking it with fruit or nut toppings. The detailed recipe can be found in her cookbooks or on her official website.
Common fruits used in Frangipane Tarts include pears, apples, cherries, raspberries, and plums. The fruits are usually sliced and arranged on top of the frangipane filling before baking.
Yes, Frangipane Tarts can be made in advance. They can be stored at room temperature for a day or two, or refrigerated for up to a week. If refrigerated, it’s best to bring them to room temperature before serving.
Leftover Frangipane Tart should be covered and stored in the refrigerator. It can be kept for up to a week. You can also freeze the tart for longer storage; just wrap it well in plastic wrap and aluminum foil before freezing.
Leftover Frangipane Tart should be covered and stored in the refrigerator. It can be kept for up to a week. You can also freeze the tart for longer storage; just wrap it well in plastic wrap and aluminum foil before freezing.
Conclusion
Mary Berry’s frangipane tarts are a delicious dessert that are perfect for any occasion. The rich and buttery pastry pairs perfectly with the sweet almond filling and juicy raspberries on top. This recipe is easy to make and can be prepared in advance, making it a great option for busy hosts. Serve this delightful dessert at your next gathering and watch as your guests swoon over its delicate flavors and beautiful presentation.
