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.