Mary Berry’s Apricot Tart is a classic, elegant dessert that features a buttery pastry crust filled with sweet apricots and a rich almond cream. This tart is perfect for special occasions, gatherings, or an indulgent treat with afternoon tea. The combination of the delicate crust, creamy almond filling, and juicy apricots makes this tart a standout dessert.
What is Mary Berry Apricot Tart?
Mary Berry’s Apricot Tart is a beautifully layered dessert that consists of a shortcrust pastry base, a creamy almond filling (frangipane), and fresh or canned apricots arranged on top. When baked, the apricots soften and release their natural sweetness, complementing the almond filling and creating a deliciously balanced tart.
Other Popular Recipes
- James Martin Chocolate Cream Pie
- Mary Berry Devonshire Scones
- Mary Berry Apricot and Chestnut Stuffing
Why You Should Try This Recipe
- Elegant and Delicious: Perfect for entertaining or special occasions.
- Simple Ingredients: Uses pantry staples and fresh or canned apricots.
- Balanced Sweetness: Almond cream and apricots create a perfect flavor combination.
- Impressive Presentation: The arranged apricots make it look bakery-worthy.
- Adaptable: It can be made with other stone fruits like peaches or plums.
Ingredients Needed to Make Mary Berry Apricot Tart
For the Pastry Crust
- 200g Plain Flour: For a tender, flaky crust.
- 100g Unsalted Butter (cold, cubed): Adds richness and texture to the pastry.
- 50g Icing Sugar: Adds a slight sweetness to the crust.
- 1 Large Egg Yolk: Helps bind the dough and adds richness.
- 1-2 tbsp Cold Water: To bring the dough together.
For the Almond Filling
- 100g Unsalted Butter (softened): Adds richness to the almond cream.
- 100g Caster Sugar: Sweetens the filling.
- 2 Large Eggs: Adds structure and moisture.
- 100g Ground Almonds: Adds flavor and creaminess to the filling.
- 1 tbsp Plain Flour: Helps thicken the filling.
- 1 tsp Almond Extract (optional): Enhances the almond flavor.
For the Topping
- 8-10 Fresh Apricots (halved and pitted) or 1 Can of Apricot Halves (drained): Adds fruitiness to the tart.
- 2 tbsp Apricot Jam (for glazing): Adds shine and a touch of extra sweetness.
Equipment Needed
- 9-Inch Tart Tin: For baking the tart.
- Mixing Bowl: For combining ingredients.
- Food Processor or Pastry Cutter: For making the pastry.
- Rolling Pin: This is used to roll out the pastry.
- Baking Beans or Rice: For blind baking the crust.
- Pastry Brush: For glazing the tart.
Instructions to Make Mary Berry Apricot Tart
Step 1. Prepare the Pastry Crust
In a mixing bowl or food processor, combine the plain flour and cold, cubed butter. Pulse or rub together with your fingers until the mixture resembles breadcrumbs. Add the icing sugar and egg yolk, then pulse again. Gradually add 1-2 tablespoons of cold water until the dough comes together.
Step 2. Chill and Roll Out the Dough
Shape the dough into a disc, wrap it in plastic wrap, and chill in the fridge for 20-30 minutes. After chilling, roll out the pastry on a lightly floured surface to about 1/4 inch thick. Line a 9-inch tart tin with the pastry, pressing it into the edges. Trim any excess pastry.
Step 3. Blind Bake the Pastry
Preheat your oven to 200°C (180°C fan) or 400°F. Line the pastry with parchment paper and fill with baking beans or rice. Blind bake for 10 minutes, then remove the parchment and beans and bake for an additional 5 minutes until lightly golden. Set aside to cool.
Step 4. Prepare the Almond Filling
In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Fold in the ground almonds, flour, and almond extract (if using) until smooth.
Step 5. Fill and Arrange the Apricots
Spread the almond filling evenly into the cooled pastry crust. Arrange the apricot halves cut side up on top of the filling, pressing them slightly into the almond mixture.
Step 6. Bake the Tart
Lower the oven temperature to 180°C (160°C fan) or 350°F. Bake the tart for 35-40 minutes, or until the filling is set and golden.
Step 7. Glaze the Tart
Warm the apricot jam in a small saucepan until runny. Using a pastry brush, gently brush the jam over the apricots for a glossy finish. Allow the tart to cool slightly before serving.
What Goes Well With Mary Berry Apricot Tart
- Whipped Cream – Adds lightness and creaminess.
- Vanilla Ice Cream – A cold, creamy contrast to the tart.
- Custard – Classic pairing for a warm tart.
- Fresh Mint Leaves – Adds a hint of freshness.
- Dusting of Icing Sugar – For a simple decorative touch.
Expert Tips for Making the Best Apricot Tart
For a perfect apricot tart, follow these tips:
- Chill the Pastry Dough – Chilling helps prevent the crust from shrinking during baking.
- Blind Bake the Crust – This keeps the crust from getting soggy with the filling.
- Use Ripe Apricots – Ripe apricots provide the best flavor and texture.
- Glaze for Shine – The apricot jam adds shine and extra sweetness.
- Serve Slightly Warm – The tart is best served warm or at room temperature.
Easy Variations of Mary Berry Apricot Tart
Try these variations for a unique twist:
- Use Peaches or Plums – Substitute apricots with other stone fruits.
- Add Fresh Berries – Sprinkle raspberries or blueberries over the filling for added color.
- Top with Sliced Almonds – Adds crunch and enhances the almond flavor.
- Lemon Zest in the Filling – Adds a hint of citrus.
- Use Pistachios in the Filling – For a nutty variation, swap almonds with ground pistachios.
Best Practices to Store Mary Berry Apricot Tart
- Store at Room Temperature – Keep the tart covered for up to 2 days.
- Refrigerate for Longer Storage – Store in the fridge for up to 4 days.
- Freeze the Tart Without Glaze – Wrap in plastic wrap and freeze for up to 3 months. Add the glaze after thawing.
Best Practices to Reheat Mary Berry Apricot Tart
- Oven Reheat – Warm the tart in a 150°C (300°F) oven for 10-15 minutes.
- Serve at Room Temperature – The tart is also delicious at room temperature.
- Add Fresh Glaze – Brush with warm jam again after reheating for a fresh shine.
How Can I Make Mary Berry Apricot Tart Healthier?
- Reduce Sugar – Use less sugar in the almond filling and glaze.
- Use Whole Wheat Flour – Substitute part of the plain flour in the crust for added fiber.
- Use Fresh Apricots – Fresh apricots are lower in sugar than canned.
- Skip the Glaze – Serve without the jam glaze for a lighter option.
- Add Fresh Fruit on the Side – Serve with berries for extra nutrients.
Nutrition Value (per serving)
- Calories: 350
- Carbohydrates: 40g
- Protein: 6g
- Fat: 18g
- Fiber: 3g
- Sugar: 25g
FAQs
Can I Use Canned Apricots in Mary Berry Apricot Tart?
Yes, canned apricots can be used in this tart. Just make sure to drain them thoroughly to remove excess liquid, which helps prevent the tart from becoming soggy.
How Do I Keep the Pastry Crust from Getting Soggy?
To keep the crust from getting soggy, blind-bake it for 10-15 minutes before adding the filling. This step helps create a barrier that keeps the crust crisp even with the moist almond filling and apricots.
Can I Make Mary Berry Apricot Tart Ahead of Time?
Yes, you can make the apricot tart a day ahead. After baking, allow the tart to cool completely, then cover and store it at room temperature. Reheat slightly or serve at room temperature when ready to enjoy.
How Long Will Mary Berry Apricot Tart Last?
Apricot tart will last up to 2 days at room temperature when covered. For longer storage, refrigerate the tart for up to 4 days and allow it to come to room temperature before serving.
Final Words
Mary Berry’s Apricot Tart is a stunning dessert that combines a crisp, buttery pastry with a rich almond filling and juicy apricots. This tart is not only beautiful but also incredibly satisfying, making it the perfect dessert for special occasions or simply as a treat to enjoy with friends and family.
Enjoy this timeless classic!
More Recipes By British Baking Recipes
Print
Mary Berry Apricot Tart
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Apricot Tart is a beautifully layered dessert that consists of a shortcrust pastry base, a creamy almond filling (frangipane), and fresh or canned apricots arranged on top. When baked, the apricots soften and release their natural sweetness, complementing the almond filling and creating a deliciously balanced tart.
Ingredients
For the Pastry Crust
- 200g Plain Flour: For a tender, flaky crust.
- 100g Unsalted Butter (cold, cubed): Adds richness and texture to the pastry.
- 50g Icing Sugar: Adds a slight sweetness to the crust.
- 1 Large Egg Yolk: Helps bind the dough and adds richness.
- 1–2 tbsp Cold Water: To bring the dough together.
For the Almond Filling
- 100g Unsalted Butter (softened): Adds richness to the almond cream.
- 100g Caster Sugar: Sweetens the filling.
- 2 Large Eggs: Adds structure and moisture.
- 100g Ground Almonds: Adds flavor and creaminess to the filling.
- 1 tbsp Plain Flour: Helps thicken the filling.
- 1 tsp Almond Extract (optional): Enhances the almond flavor.
For the Topping
- 8–10 Fresh Apricots (halved and pitted) or 1 Can of Apricot Halves (drained): Adds fruitiness to the tart.
- 2 tbsp Apricot Jam (for glazing): Adds shine and a touch of extra sweetness.
Instructions
Step 1. Prepare the Pastry Crust
In a mixing bowl or food processor, combine the plain flour and cold, cubed butter. Pulse or rub together with your fingers until the mixture resembles breadcrumbs. Add the icing sugar and egg yolk, then pulse again. Gradually add 1-2 tablespoons of cold water until the dough comes together.
Step 2. Chill and Roll Out the Dough
Shape the dough into a disc, wrap it in plastic wrap, and chill in the fridge for 20-30 minutes. After chilling, roll out the pastry on a lightly floured surface to about 1/4 inch thick. Line a 9-inch tart tin with the pastry, pressing it into the edges. Trim any excess pastry.
Step 3. Blind Bake the Pastry
Preheat your oven to 200°C (180°C fan) or 400°F. Line the pastry with parchment paper and fill with baking beans or rice. Blind bake for 10 minutes, then remove the parchment and beans and bake for an additional 5 minutes until lightly golden. Set aside to cool.
Step 4. Prepare the Almond Filling
In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Fold in the ground almonds, flour, and almond extract (if using) until smooth.
Step 5. Fill and Arrange the Apricots
Spread the almond filling evenly into the cooled pastry crust. Arrange the apricot halves cut side up on top of the filling, pressing them slightly into the almond mixture.
Step 6. Bake the Tart
Lower the oven temperature to 180°C (160°C fan) or 350°F. Bake the tart for 35-40 minutes, or until the filling is set and golden.
Step 7. Glaze the Tart
Warm the apricot jam in a small saucepan until runny. Using a pastry brush, gently brush the jam over the apricots for a glossy finish. Allow the tart to cool slightly before serving.
