How to Make Mary Berry Apricot Crumble Tart

Mary Berry Apricot Crumble Tart Recipe
Yields: 1 Serving Difficulty: Easy Prep Time: 30 Mins Cook Time: 1 Hr Total Time: 1 Hr 30 Mins

Today, I’m going to share with you a delicious recipe for Mary Berry’s apricot crumble tart. This is a perfect dessert for any occasion, whether you want to impress your guests, treat your family, or simply indulge yourself.

What is Mary Berry Apricot Crumble Tart?

Mary Berry is a famous British baker, cookbook author, and television personality. She is best known for her role as a judge on the popular show The Great British Bake Off. She has also written over 70 cookbooks, including Mary Berry’s Absolute Favourites, where this recipe comes from.

Mary Berry’s apricot crumble tart is a sweet and fruity tart that consists of three layers: a crisp pastry base, a soft and moist frangipane filling, and a crunchy crumble topping. The tart is filled with canned apricot halves, which are easy to find and use all year round. The apricots add a lovely tangy flavor and contrast nicely with the rich almond frangipane. The crumble topping is made with butter, sugar, crushed biscuits, and flaked almonds, which give it a nice texture and crunch.

This tart is easy to make and can be prepared ahead of time and reheated before serving. It can also be frozen and defrosted at room temperature. You can serve it with some whipped cream, crème fraîche, or ice cream for a decadent treat.

Equipment

To make this tart, you will need the following equipment:

  • A food processor (optional), to make the pastry and the frangipane filling. You can also use a large bowl and a wooden spoon if you don’t have a food processor.
  • A 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep, to shape and bake the tart.
  • A rolling pin, to roll out the pastry.
  • A fork, to prick the pastry base.
  • A spoon, to spread the frangipane filling and the icing.
  • A knife, to cut the apricots and the tart.
  • A small bowl, to make the icing.
  • A baking tray, to place the tart tin on and to catch any drips.
  • Some foil, to cover the tart if it browns too quickly.
  • A wire rack, to cool the tart.

How to make Mary Berry Apricot Crumble Tart

To make this tart, you will need the following ingredients:

For the pastry:

    • 175g (6oz) plain flour, plus extra for dusting
    • 75g (3oz) cold butter, cubed
    • 25g (1oz) caster sugar
    • 1 egg, beaten

For the filling:

    • 75g (3oz) butter, softened
    • 75g (3oz) caster sugar
    • 2 eggs, beaten
    • 75g (3oz) ground almonds, plus extra for sprinkling (optional)
    • ½ tsp almond extract
    • 2 x 400g (14oz) cans apricot halves in natural juice, drained (reserving the juice), sliced and dried

For the topping:

    • about 125g (4½oz) icing sugar, sifted
    • 1–2 tbsp apricot juice from the tin

You will also need a 28cm (11in) round, loose-bottomed fluted tart tin, 3–4cm (1¼–1½in) deep, and a food processor (optional).

Steps to Make Mary Berry Apricot Crumble Tart

Here are the steps to follow:

Step 1: Make the pastry

  • Preheat the oven to 190°C/170°C fan/400°F/Gas 6, and place a baking tray on the middle shelf to heat up.
  • Put the flour and butter into a food processor and blend until it resembles breadcrumbs. Alternatively, you can rub them together with your fingertips in a large bowl.
  • Add the sugar and mix briefly, then add the egg and ½–1 tablespoon of water. Mix until the dough just holds together.
  • Tip the dough onto a floured surface and gather it into a ball. Wrap it in cling film and chill in the fridge for about 15 minutes.

Step 2: Line the tin with the pastry

  • Roll the pastry out on a floured surface as thinly as possible, 1–2mm (1/16in) thick, and use it to line the tin, making a small lip around the top.
  • Prick the base of the pastry all over with a fork.
  • If you have any excess pastry, you can use it to make some mini tarts or biscuits.

Step 3: Make the frangipane filling

  • Place the butter and sugar in the food processor (no need to wash it first) and whizz until creamy. Alternatively, you can beat them together with a wooden spoon in a bowl.
  • Add the eggs and blend well, then mix in the ground almonds and almond extract.
  • Sprinkle some extra ground almonds over the base of the pastry (optional). This will help to absorb any excess moisture from the apricots and prevent the pastry from becoming soggy.
  • Arrange the apricot slices over the base of the pastry, leaving some gaps between them.
  • Spoon the frangipane mixture over the apricots, spreading it evenly to cover them.

Step 4: Bake the tart

  • Place the tart tin on the hot baking tray and bake in the oven for 45–50 minutes, or until the pastry is crisp and the tart is golden brown.
  • If the tart is browning too quickly, you can cover it loosely with some foil halfway through the baking time.
  • Let the tart cool slightly in the tin before removing it.

Step 5: Make the icing and finish the tart

  • To make the icing, mix together the icing sugar and apricot juice in a small bowl, adding enough juice to give a pouring consistency and for the icing to hold its shape.
  • Drizzle the icing over the top of the tart, letting it drip down the sides.
  • Sprinkle some flaked almonds over the icing for decoration (optional).
  • Cut into slices and serve with your choice of accompaniment.

Tips and Tricks for Making the Best Mary Berry’s apricot crumble tart

For those who aim to perfect the delightful Mary Berry’s apricot crumble tart, consider the following expert advice:

Butter Consistency:

For the pastry, use cold butter. For the filling, ensure the butter is softened. This dual approach guarantees a flaky pastry and a creamy filling.

Mixing:

Refrain from overmixing both the pastry and the filling. Overdoing it will result in a dense, tough texture. Aim for a smooth, well-combined blend.

Pastry Chilling:

Chill your pastry twice – once before and once after rolling it out. This technique simplifies handling and minimizes oven-induced shrinkage.

Prepping Apricots:

Thoroughly drain the apricots, patting them dry with kitchen paper. This step keeps the pastry from becoming soggy.

Ground Almonds:

Add an extra sprinkle of ground almonds to the pastry base. It’s a secret weapon against any apricot moisture.

Baking Tips:

  • Always place the tart on a hot baking tray. This ensures even cooking and a crisp pastry base.
  • Should the tart brown too rapidly, shield it using foil halfway through baking. This move will ward off potential burning.

Post-Baking:

Allow the tart to cool slightly within the tin. This helps it maintain its structure and form.

Icing Details:

For best results, drizzle the icing over a warm tart, promoting both adherence and setting.

Final Touch:

To elevate the tart’s aesthetic and texture, sprinkle flaked almonds atop the icing.

FAQs

Here are some frequently asked questions related to this Apricot Crumble Tart:

How do I store the leftover tart?

You can store the leftover tart in an airtight container in the fridge for up to 3 days, or in the freezer for up to a month. To reheat it, you can either microwave it for a few seconds or bake it in a low oven for 10–15 minutes, until warm.

Can I use gluten-free flour for the pastry?

Yes, you can use gluten-free flour for the pastry, as long as it has a similar texture and consistency to plain flour. You may need to adjust the amount of water you add to the dough, depending on the type of flour you use. You can also use a gluten-free ready-made pastry if you prefer.

Can I use margarine instead of butter for the pastry and the filling?

Yes, you can use margarine instead of butter for the pastry and the filling, as long as it is suitable for baking and has a similar fat content to butter. However, butter will give a better flavor and texture to the tart, so I recommend using it if you can.

Can I make this tart vegan?

Yes, you can make this tart vegan by using some substitutions. For the pastry, you can use vegan butter or coconut oil instead of butter, and a flax egg instead of an egg. For the filling, you can use vegan butter and sugar, and plant-based milk instead of eggs. You can also use vegan marzipan instead of almond paste if you can find it. For the icing, you can use plant-based milk instead of apricot juice, and vegan icing sugar.

How do I prevent the pastry from shrinking in the oven?

To prevent the pastry from shrinking in the oven, you can follow these tips:

    • Don’t overwork the dough, as this will develop the gluten and make it elastic and prone to shrinking. Just mix it until it comes together, and handle it as little as possible.
    • Chill the dough before rolling it out, and after lining the tin, as this will relax the gluten and make it firmer and easier to work with.
    • Don’t stretch the dough when rolling it out or fitting it into the tin, as this will cause it to snap back and shrink when baked. Just roll it gently and evenly, and press it lightly into the tin.

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