Mary Berry’s Raspberry Frangipane Tart is a stunning dessert that combines a buttery shortcrust pastry, a soft almond frangipane filling, and the tart sweetness of fresh raspberries. This elegant tart is perfect for afternoon tea, special gatherings, or a sweet treat after dinner. The combination of textures—crisp pastry, smooth frangipane, and juicy raspberries—creates a delightful contrast in every bite.
What is Mary Berry Raspberry Frangipane Tart?
Mary Berry’s Raspberry Frangipane Tart is a classic British dessert with a rich almond frangipane filling nestled inside a buttery shortcrust pastry. The tart is topped with fresh raspberries, which add a burst of flavor and a slightly tart contrast to the sweet almond mixture. Baked until golden and topped with a dusting of icing sugar, this tart is as beautiful as it is delicious.
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Why You Should Try This Recipe
- Elegant yet simple: This tart has a sophisticated look and flavor but is surprisingly easy to make.
- Great for gatherings: Its impressive presentation makes it a perfect dessert for entertaining guests.
- Balanced flavors: The sweetness of the frangipane and the tartness of the raspberries create a perfect harmony.
- Make-ahead dessert: This tart can be prepared in advance and served the next day, making it convenient for special occasions.
- Textural contrast: The crisp pastry and soft almond filling with bursts of juicy raspberries create a satisfying bite.
Ingredients Needed to Make Mary Berry Raspberry Frangipane Tart
For the Shortcrust Pastry:
- Plain flour (200g): The base of the pastry, providing structure.
- Butter (100g, chilled and diced): Creates a flaky and rich crust.
- Icing sugar (25g): Adds a touch of sweetness to the pastry.
- Egg yolk (1): Helps bind the pastry dough.
- Cold water (2-3 tablespoons): Helps bring the pastry together.
For the Frangipane Filling:
- Butter (100g, softened): Adds richness and creaminess to the frangipane.
- Caster sugar (100g): Sweetens the filling and balances the tartness of the raspberries.
- Ground almonds (100g): The star ingredient that gives the frangipane its nutty flavor and texture.
- Eggs (2): Helps set the frangipane filling.
- Almond extract (½ teaspoon): Enhances the almond flavor in the filling.
For the Topping:
- Fresh raspberries (150g): Add tartness and freshness to the tart.
- Flaked almonds (optional, for topping): Adds crunch and an extra almond flavor.
- Icing sugar (for dusting): Finishes the tart with a light dusting for presentation.
Equipment
- Tart tin (23cm) for baking the tart
- Rolling pin for rolling out the pastry
- Electric mixer or hand whisk for making the frangipane
- Pastry brush for glazing the tart
Step-by-Step Instructions to Make Mary Berry Raspberry Frangipane Tart
Step 1: Make the shortcrust pastry
- In a large bowl, rub the chilled butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Stir in the icing sugar, then add the egg yolk and cold water, one tablespoon at a time, until the dough comes together.
- Roll the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes.
Step 2: Preheat the oven
- Preheat your oven to 180°C (350°F).
Step 3: Blind bake the pastry
- Roll out the chilled pastry on a lightly floured surface and line a 23cm tart tin.
- Trim the edges and prick the base with a fork.
- Line with baking paper and fill with baking beans.
- Blind bake the pastry for 10 minutes, then remove the beans and paper, and bake for another 5 minutes until lightly golden.
- Set aside to cool while you prepare the filling.
Step 4: Prepare the frangipane filling
- In a bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer or hand whisk.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the ground almonds and almond extract until the mixture is smooth and well combined.
Step 5: Assemble the tart
- Spread the frangipane filling evenly over the cooled pastry base.
- Gently press the fresh raspberries into the filling, spacing them evenly across the surface.
- Sprinkle with flaked almonds if using.
Step 6: Bake the tart
- Bake the tart in the preheated oven for 25-30 minutes, or until the frangipane is set and the top is golden brown.
- Once baked, remove from the oven and allow the tart to cool in the tin.
Step 7: Finish and serve
- Once the tart has cooled, dust it with icing sugar for a beautiful finish.
- Serve the tart on its own or with a dollop of whipped cream or vanilla ice cream for extra indulgence.
What Goes Well With Mary Berry Raspberry Frangipane Tart
- Whipped cream: Lightly whipped cream complements the richness of the frangipane and the tartness of the raspberries.
- Vanilla ice cream: A scoop of vanilla ice cream adds creaminess and balances the tart flavors.
- Crème fraîche: The slight tanginess of crème fraîche pairs beautifully with the sweet almond filling.
- Fresh berries: Add extra raspberries or a mix of fresh berries for a fresh and fruity contrast.
Expert Tips for Making the Best Mary Berry Raspberry Frangipane Tart
- Chill the pastry: Chilling the pastry before rolling it out helps prevent shrinkage during baking.
- Don’t overwork the dough: Handle the pastry dough as little as possible to keep it light and crisp.
- Fresh or frozen raspberries: You can use frozen raspberries if fresh ones aren’t available, but make sure to thaw and drain them first.
- Blind bake the pastry: Blind baking ensures the pastry stays crisp even after adding the filling.
Easy Variations of Mary Berry Raspberry Frangipane Tart
- Peach and almond tart: Replace the raspberries with slices of fresh peach for a summer twist.
- Blueberry frangipane tart: Swap the raspberries for blueberries for a sweet and juicy variation.
- Chocolate and almond tart: Add a layer of melted dark chocolate over the pastry before spreading the frangipane filling for a rich, indulgent version.
- Pear and frangipane tart: Pears make a delicious pairing with the almond frangipane filling.
Best Practices to Store Mary Berry Raspberry Frangipane Tart
- Room temperature: Store the tart at room temperature for up to 2 days in an airtight container.
- Refrigeration: For longer storage, keep the tart in the fridge for up to 4 days.
- Freezing: You can freeze the tart (without the raspberries) for up to 3 months. Thaw and add the raspberries before baking.
Best Practices to Reheat Mary Berry Raspberry Frangipane Tart
- Oven method: Reheat slices of the tart in the oven at 160°C (320°F) for 5-10 minutes to warm through without losing the crispness of the pastry.
- Microwave method: You can also reheat individual slices in the microwave for 10-20 seconds, though the pastry may soften slightly.
How Can I Make Mary Berry Raspberry Frangipane Tart Healthier?
- Reduce sugar: You can reduce the amount of sugar in both the pastry and frangipane filling to make it lighter.
- Use whole wheat flour: Swap plain flour for whole wheat flour in the pastry for added fiber.
- Dairy-free: Use dairy-free butter alternatives for a dairy-free version of this tart.
- Add more fruit: Increase the amount of raspberries for extra fiber and vitamins.
Nutrition Value (per serving):
- Calories: 350
- Fat: 22g
- Carbohydrates: 34g
- Protein: 6g
FAQs
Can I use frozen raspberries for Mary Berry Raspberry Frangipane Tart?
Yes, you can use frozen raspberries for this tart. Make sure to thaw and drain them before using, so they don’t release excess moisture into the filling during baking.
How do I prevent the pastry from becoming soggy?
To avoid a soggy pastry, blind-bake the shortcrust pastry before adding the frangipane filling. This ensures the base is crisp and firm.
Can I make the Raspberry Frangipane Tart ahead of time?
Yes, you can make the tart a day in advance. Store it in an airtight container at room temperature or refrigerate it if you prefer to serve it chilled.
What can I use instead of ground almonds in the frangipane filling?
If you’re allergic to almonds, you can substitute ground almonds with ground hazelnuts or even ground sunflower seeds for a nut-free version.
Final Words
Mary Berry’s Raspberry Frangipane Tart is a delicious blend of flavors and textures, offering the rich taste of almonds paired with the tartness of raspberries. This elegant dessert is perfect for entertaining, or simply for indulging in a sweet treat at home. With its buttery pastry and luscious filling, this tart is sure to impress your guests and become a favorite in your dessert repertoire!
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Mary Berry Raspberry Frangipane Tart
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Raspberry Frangipane Tart is a classic British dessert with a rich almond frangipane filling nestled inside a buttery shortcrust pastry. The tart is topped with fresh raspberries, which add a burst of flavor and a slightly tart contrast to the sweet almond mixture. Baked until golden and topped with a dusting of icing sugar, this tart is as beautiful as it is delicious.
Ingredients
For the Shortcrust Pastry:
- Plain flour (200g): The base of the pastry, providing structure.
- Butter (100g, chilled and diced): Creates a flaky and rich crust.
- Icing sugar (25g): Adds a touch of sweetness to the pastry.
- Egg yolk (1): Helps bind the pastry dough.
- Cold water (2-3 tablespoons): Helps bring the pastry together.
For the Frangipane Filling:
- Butter (100g, softened): Adds richness and creaminess to the frangipane.
- Caster sugar (100g): Sweetens the filling and balances the tartness of the raspberries.
- Ground almonds (100g): The star ingredient that gives the frangipane its nutty flavor and texture.
- Eggs (2): Helps set the frangipane filling.
- Almond extract (½ teaspoon): Enhances the almond flavor in the filling.
For the Topping:
- Fresh raspberries (150g): Add tartness and freshness to the tart.
- Flaked almonds (optional, for topping): Adds crunch and an extra almond flavor.
- Icing sugar (for dusting): Finishes the tart with a light dusting for presentation.
Instructions
Step 1: Make the shortcrust pastry
- In a large bowl, rub the chilled butter into the flour with your fingertips until the mixture resembles breadcrumbs.
- Stir in the icing sugar, then add the egg yolk and cold water, one tablespoon at a time, until the dough comes together.
- Roll the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes.
Step 2: Preheat the oven
- Preheat your oven to 180°C (350°F).
Step 3: Blind bake the pastry
- Roll out the chilled pastry on a lightly floured surface and line a 23cm tart tin.
- Trim the edges and prick the base with a fork.
- Line with baking paper and fill with baking beans.
- Blind bake the pastry for 10 minutes, then remove the beans and paper, and bake for another 5 minutes until lightly golden.
- Set aside to cool while you prepare the filling.
Step 4: Prepare the frangipane filling
- In a bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer or hand whisk.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the ground almonds and almond extract until the mixture is smooth and well combined.
Step 5: Assemble the tart
- Spread the frangipane filling evenly over the cooled pastry base.
- Gently press the fresh raspberries into the filling, spacing them evenly across the surface.
- Sprinkle with flaked almonds if using.
Step 6: Bake the tart
- Bake the tart in the preheated oven for 25-30 minutes, or until the frangipane is set and the top is golden brown.
- Once baked, remove from the oven and allow the tart to cool in the tin.
Step 7: Finish and serve
- Once the tart has cooled, dust it with icing sugar for a beautiful finish.
- Serve the tart on its own or with a dollop of whipped cream or vanilla ice cream for extra indulgence.
