Mary Berry’s Congress Tarts is a delightful traditional British treat featuring a sweet jam filling encased in a crisp pastry shell, topped with an almond-flavored frangipane mixture. These mini tarts are perfect for afternoon tea or as a light dessert. The contrast of buttery pastry, fruity jam, and soft almond topping makes them irresistible. Plus, they are simple to make and take just under an hour from start to finish.
What are Mary Berry’s Congress Tarts?
Congress Tarts are similar to Bakewell tarts but with their own unique twist. Traditionally, these tarts are filled with raspberry jam and topped with a frangipane-style mixture made from almonds, sugar, and egg. Mary Berry’s version sticks to these classic ingredients, creating a tart that’s wonderfully crisp on the outside with a soft, sweet almond center.
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Ingredients Needed to Make Mary Berry Congress Tarts
- For the Pastry:
- 200g plain flour
- 100g cold butter (cut into cubes)
- 1 tbsp icing sugar
- 1 large egg yolk
- 1-2 tbsp cold water
- For the Filling:
- 100g raspberry jam (or strawberry jam)
- For the Frangipane Topping:
- 100g butter (softened)
- 100g caster sugar
- 100g ground almonds
- 50g self-raising flour
- 1 large egg
- 1 tsp almond extract
- 25g flaked almonds (optional, for decoration)
Instructions to Make Mary Berry Congress Tarts
Step 1: Make the Pastry
- In a large bowl, rub the flour and butter together until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and 1-2 tablespoons of cold water, mixing until the dough comes together. Wrap the pastry in cling film and chill in the fridge for 30 minutes.
Step 2: Roll and Cut the Pastry
- Preheat your oven to 180°C (350°F). Once chilled, roll out the pastry on a floured surface until it’s about 3mm thick. Using a round cutter, cut circles slightly larger than the holes of a 12-hole tart tin. Press the pastry circles into the tart holes, ensuring they line the base and sides. Prick the base of each tart lightly with a fork.
Step 3: Add the Jam Filling
- Place a teaspoon of raspberry jam into the center of each pastry case. Be careful not to overfill, as the jam will spread during baking.
Step 4: Make the Frangipane Topping
- In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and almond extract. Gently fold in the ground almonds and self-raising flour until the mixture is smooth.
Step 5: Assemble the Tarts
- Spoon the frangipane mixture over the jam in each tart, spreading it evenly with a small spatula. If desired, sprinkle some flaked almonds on top of each tart for added crunch.
Step 6: Bake the Tarts
- Place the tart tin in the preheated oven and bake for 20-25 minutes, or until the frangipane is golden and set. The pastry should be crisp, and the filling should have puffed slightly.
Step 7: Cool and Serve
- Remove the tarts from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust lightly with icing sugar if desired.
Pro Tips for Making the Best Mary Berry Congress Tarts
- Chill the pastry: Chilling the pastry before rolling helps prevent shrinkage during baking.
- Avoid overfilling with jam: Too much jam can cause the filling to leak during baking. A teaspoon is the perfect amount.
- Use quality ground almonds: For the best flavor, use fresh, high-quality ground almonds in the frangipane topping.
- Preheat the oven properly: Ensuring the oven is fully preheated helps the pastry stay crisp while baking.
- Let them cool completely: Cooling the tarts before serving allows the filling to set properly and makes them easier to handle.
How Do I Store and Reheat Mary Berry Congress Tarts?
- Store your Congress Tarts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 1 month. To serve from frozen, allow the tarts to thaw at room temperature for a few hours.
Nutrition Value (per serving):
- Calories: 250
- Fat: 15g
- Carbohydrates: 24g
- Protein: 5g
- Sugar: 12g
FAQs
Can I freeze Mary Berry Congress Tarts?
Yes, you can freeze Mary Berry Congress Tarts. After baking and cooling, wrap the tarts individually in cling film and store them in a freezer-safe container for up to 1 month. To serve, allow them to thaw at room temperature for a few hours before enjoying.
What jam should I use for Congress Tarts?
Traditionally, raspberry jam is used for Congress Tarts, but you can use any fruit jam you prefer. Strawberry or apricot jam are great alternatives that work well with the almond frangipane topping.
How do I stop my pastry from shrinking in Congress Tarts?
To prevent the pastry from shrinking, make sure to chill it for at least 30 minutes before rolling it out and baking. Also, avoid stretching the pastry when lining the tart tin, as this can cause shrinkage during baking.
How long do Mary Berry Congress Tarts last?
Congress Tarts can last for up to 3 days when stored in an airtight container at room temperature. For longer storage, freeze them for up to 1 month and thaw before serving.
Final Words
With this Mary Berry Congress Tarts Recipe, you’ll be able to create a traditional British treat that’s perfect for any occasion. These delicate tarts will impress your guests with their delightful combination of buttery pastry and rich almond frangipane. Enjoy!
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Mary Berry Congress Tarts
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 12 tarts 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Congress Tarts are similar to Bakewell tarts but with their own unique twist. Traditionally, these tarts are filled with raspberry jam and topped with a frangipane-style mixture made from almonds, sugar, and egg. Mary Berry’s version sticks to these classic ingredients, creating a tart that’s wonderfully crisp on the outside with a soft, sweet almond center.
Ingredients
For the Pastry:
- 200g plain flour
- 100g cold butter (cut into cubes)
- 1 tbsp icing sugar
- 1 large egg yolk
- 1–2 tbsp cold water
For the Filling:
- 100g raspberry jam (or strawberry jam)
For the Frangipane Topping:
- 100g butter (softened)
- 100g caster sugar
- 100g ground almonds
- 50g self-raising flour
- 1 large egg
- 1 tsp almond extract
- 25g flaked almonds (optional, for decoration)
Instructions
Step 1: Make the Pastry
In a large bowl, rub the flour and butter together until the mixture resembles breadcrumbs. Stir in the icing sugar. Add the egg yolk and 1-2 tablespoons of cold water, mixing until the dough comes together. Wrap the pastry in cling film and chill in the fridge for 30 minutes.
Step 2: Roll and Cut the Pastry
Preheat your oven to 180°C (350°F). Once chilled, roll out the pastry on a floured surface until it’s about 3mm thick. Using a round cutter, cut circles slightly larger than the holes of a 12-hole tart tin. Press the pastry circles into the tart holes, ensuring they line the base and sides. Prick the base of each tart lightly with a fork.
Step 3: Add the Jam Filling
Place a teaspoon of raspberry jam into the center of each pastry case. Be careful not to overfill, as the jam will spread during baking.
Step 4: Make the Frangipane Topping
In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and almond extract. Gently fold in the ground almonds and self-raising flour until the mixture is smooth.
Step 5: Assemble the Tarts
Spoon the frangipane mixture over the jam in each tart, spreading it evenly with a small spatula. If desired, sprinkle some flaked almonds on top of each tart for added crunch.
Step 6: Bake the Tarts
Place the tart tin in the preheated oven and bake for 20-25 minutes, or until the frangipane is golden and set. The pastry should be crisp, and the filling should have puffed slightly.
Step 7: Cool and Serve
Remove the tarts from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Once cooled, dust lightly with icing sugar if desired.
