Buttery Apricot Frangipane Tart Recipe: Sweet Summer Bliss

Sweet memories often bloom around a rustic apricot frangipane tart that whispers summer’s delicate charm.

Sunshine-kissed fruits nestle atop a buttery almond cream, creating pure edible poetry.

Delicate pastry crumbles with each tender bite, revealing layers of rich French tradition.

Almonds bring elegant depth to this classic dessert, transforming simple ingredients into something magical.

Bakers seeking a sophisticated yet approachable treat will adore this elegant confection.

Imagine serving this stunning tart to loved ones, watching their faces light up with pure culinary delight.

Let’s uncover the secrets to crafting this irresistible masterpiece that promises to enchant every palate.

What To Use For Mary Berry Apricot Frangipane Tart

• All-Purpose Flour: A key ingredient that provides structure and texture for the tart crust.
• Butter: Creates a rich, flaky pastry with a delicate, melt-in-your-mouth quality.
• Sugar: Adds a subtle sweetness to the pastry base.
• Egg: Helps bind the pastry ingredients together and provides richness.
• Water: Assists in forming a smooth, workable dough.

• Butter: Provides a creamy, smooth base for the almond filling.
• Sugar: Brings sweetness to the frangipane mixture.
• Eggs: Bind the filling and create a light, fluffy texture.
• Ground Almonds: Give the filling a classic nutty flavor and dense consistency.
• Almond Extract: Enhances the almond flavor with an intense, aromatic note.

• Apricots: Fresh fruit that adds a sweet, tangy layer to the tart.
• Icing Sugar: Creates a delicate, sweet glaze for the finished tart.
• Lemon Juice: Provides a bright, citrusy element to the glaze.

How To Prepare Mary Berry Apricot Frangipane Tart

Step 1: Warm Up the Oven

Fire up your oven to 190°C (170°C fan). Slide a baking tray inside to get toasty hot.

Step 2: Create Pastry Base

In a mixing bowl, gently rub flour and butter together until they look like soft breadcrumbs. Sprinkle in sugar and mix. Crack an egg and add a splash of water to transform the mixture into a smooth dough.

Step 3: Shape and Chill the Pastry

Roll out the dough into a thin sheet. Carefully drape it into a 28cm tart tin, pressing gently into the corners. Use a fork to poke little holes in the base. Pop the tin into the refrigerator to cool down and firm up.

Step 4: Whip Up Frangipane Filling

• Ground almonds
• Almond extract

Stir gently to combine everything.

Step 5: Assemble the Tart

Spread the frangipane mixture evenly across the chilled pastry base. Arrange fresh apricot slices on top in a beautiful pattern.

Step 6: Bake to Golden Perfection

Slide the tart into the preheated oven. Bake for 45-50 minutes until the top turns a gorgeous golden color and the filling sets.

Step 7: Create Glaze

Mix icing sugar with a squeeze of citrus juice. Drizzle this sweet glaze over the warm tart.

Step 8: Serve and Enjoy

Let the tart cool slightly. Slice and serve either warm or at room temperature. Enjoy the delightful combination of buttery pastry, almond cream, and sweet apricots.

Helpful Tips For Mary Berry Apricot Frangipane Tart Bakers

• Chill Pastry Thoroughly: Refrigerate the rolled-out dough for at least 30 minutes to prevent shrinkage and ensure a crisp, flaky crust during baking.
• Choose Ripe Apricots Wisely: Select firm but ripe apricots that are slightly soft to the touch for the best flavor and texture in your tart.
• Prevent Soggy Bottom: Blind bake the pastry for 10-15 minutes before adding frangipane to create a barrier that keeps the base crisp and prevents sogginess.
• Adjust Baking Time Carefully: Watch the tart closely in the final 10 minutes of baking to achieve a golden-brown top without overcooking the delicate frangipane.

Fun Twists On Mary Berry Apricot Frangipane Tart

• Gluten-Free Version: Replace wheat flour with almond or rice flour for a celiac-friendly pastry base. Use gluten-free baking blend to maintain similar texture and structure.
• Vegan Adaptation: Swap butter with coconut oil, use flax egg instead of chicken eggs, and replace frangipane with cashew cream. Select dairy-free apricots or fresh seasonal fruits.
• Low-Sugar Alternative: Substitute regular sugar with stevia or monk fruit sweetener. Reduce overall sugar content while maintaining the tart's natural fruity sweetness. Use fresh apricots for natural sugar balance.
• Seasonal Berry Variation: Replace apricots with fresh raspberries, blueberries, or mixed summer berries. Adjust baking time slightly to prevent berry burning and maintain delicate fruit integrity.

Top Pairings With Mary Berry Apricot Frangipane Tart

• Savor Sweet Sips: Pair this elegant apricot frangipane tart with beverages that complement its delicate flavors.
• Sip Aromatic Tea: Brew a light Earl Grey or chamomile tea to enhance the tart's nutty almond and fruity apricot notes, creating a harmonious balance of sweetness and delicate warmth.
• Enjoy Dessert Wine: Select a chilled Moscato d'Asti or late harvest Riesling, whose honeyed sweetness and subtle acidity will dance beautifully with the tart's rich frangipane and bright apricot topping.
• Match Creamy Companions: Serve alongside a dollop of vanilla bean whipped cream or a small scoop of almond gelato to amplify the tart's luxurious texture and nutty undertones.

Best Way To Store Mary Berry Apricot Frangipane Tart

• Store leftover tart in an airtight container in the refrigerator for up to 3 days. Cover with plastic wrap to prevent drying out.
• Wrap individual slices or whole tart tightly in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in refrigerator.
• Warm slices at 160C for 10-15 minutes until heated through. Cover with foil to prevent burning or drying out.
• Heat individual slices for 20-30 seconds on medium power. Check temperature and avoid overheating to maintain texture.

Answers To FAQs About Mary Berry Apricot Frangipane Tart

• What is frangipane?

A rich almond cream made from butter, sugar, eggs, and ground almonds, giving a soft, sweet filling with nutty flavor.

• Can I use different fruits instead of apricots?

Yes, you can substitute with peaches, plums, or cherries. Choose ripe, firm fruits that hold their shape while baking.

• Do I need special baking skills to make this tart?

No, this recipe is beginner-friendly. Follow steps carefully, and you’ll create a professional-looking dessert with basic baking techniques.

• How can I tell if the tart is properly baked?

Look for a golden-brown crust and a set frangipane filling that doesn’t wobble when gently shaken. The edges should be lightly caramelized.

Why Mary Berry Apricot Frangipane Tart Deserves A Spot

• Master Pastry Skills: Create a professional-looking dessert with simple techniques that transform basic ingredients into an elegant French-inspired tart.
• Versatile Seasonal Delight: Showcase beautiful apricots in a dessert that works perfectly for summer gatherings, afternoon tea, or sophisticated dessert presentations.
• Quick Crowd-Pleaser: Impress family and friends with a stunning tart that requires minimal prep but delivers maximum flavor and visual appeal through its golden crust and juicy fruit topping.
• Adaptable Flavor Profile: Easily swap apricots with seasonal fruits like peaches, plums, or cherries to keep the recipe exciting and match different taste preferences throughout the year.

Apricot Frangipane Tart Recipe

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4.5 from 18 reviews

• Total Time: 60-65 minutes
• Yield: 8 1x

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Description

Sweet French “apricot frangipane tart” promises elegant Mediterranean charm with almond-rich pastry and golden fruit. Delicate layers meld buttery crust, silky almond cream, and ripe apricots for a sensational dessert you’ll savor slowly.

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Ingredients

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Pastry Base:

• 175 grams (6 ounces) plain flour
• 75 grams (3 ounces) cold butter, cubed
• 25 grams (1 ounce) caster sugar
• 1 egg, beaten

Frangipane Filling:

• 75 grams (3 ounces) butter, softened
• 75 grams (3 ounces) caster sugar
• 2 eggs, beaten
• 75 grams (3 ounces) ground almonds
• 1/2 teaspoon almond extract

Topping and Glaze:

• 2 x 400 grams tins apricot halves in natural juice, drained, sliced and dried
• 125 grams (4.5 ounces) icing sugar, sifted
• 1/2 tablespoon apricot juice from the tin

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Instructions

1. Prepare the oven by heating to 190°C (170°C fan) with a baking tray inside to ensure even cooking.
2. Create pastry by blending flour and butter until resembling coarse crumbs, then incorporate sugar. Mix in egg and water to form a cohesive dough.
3. Roll out pastry thinly and carefully transfer to a 28cm tart tin, gently pressing into edges. Pierce base with fork and refrigerate to firm up.
4. Prepare frangipane filling by beating butter and sugar until light and fluffy. Gradually incorporate eggs, then fold in ground almonds and almond extract with delicate movements.
5. Spread frangipane mixture evenly across chilled pastry base, ensuring smooth surface.
6. Arrange fresh apricot halves attractively on top of frangipane, gently pressing them slightly into the filling.
7. Transfer tart to preheated baking tray and bake for 45-50 minutes until golden brown and filling is just set with a slight wobble.
8. While tart is still warm, create a glaze by whisking icing sugar with citrus juice until smooth.
9. Drizzle glaze elegantly over the tart, allowing it to create subtle patterns.
10. Allow tart to cool for 15-20 minutes before slicing. Can be served warm or at room temperature.

Notes

• Choose ripe, firm apricots for the best flavor and texture, ensuring they’re not too soft or mushy when placing on the tart.
• Toast almonds briefly before grinding to enhance their nutty richness and deepen the frangipane’s complex flavor profile.
• Brush the pastry base with egg white before adding frangipane to create a moisture barrier, preventing soggy bottom and maintaining crisp crust.
• Adjust baking time carefully; ovens vary, so check the tart at 40 minutes to prevent over-browning while ensuring the filling sets perfectly.

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 320 kcal
• Sugar: 28 g
• Sodium: 50 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.2 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 55 mg