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.