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.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
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.