There’s nothing quite like the smell of apples, cinnamon, and pastry baking on a crisp autumn day. Welcome to my kitchen, where I’m whipping up a simple yet mouthwatering Mary Berry Apple Frangipane Tart. Juicy apples nestled in an almond cream filling over a buttery biscuit crust – this easy dessert comes together in no time. It’s the perfect cozy treat for family dinners or leisurely weekends. The layers of flavors and textures will satisfy your cravings and comfort your soul. I can’t wait for you to try this tart – your home will be filled with happiness as it bakes.
Now, let’s get started!
What is Mary Berry’s Apple Frangipane Tart Recipe?
Mary Berry Apple Frangipane Tart Recipe is a delicious dessert that combines a crunchy biscuit base, a creamy almond filling, and juicy apple slices. It is easy to make and perfect for any occasion. You can serve it warm or cold, with whipped cream, ice cream, or custard.
Other Mary Berry Recipes
Why You Love this Recipe
Mary Berry’s Apple Frangipane Tart is a beloved recipe for several reasons:
- Ease of Preparation: This tart is both simple and quick to make, requiring minimal ingredients and straightforward steps.
- Delightful Texture and Flavor: It offers a delightful interplay of textures—from the crispness of the biscuit base to the softness of the almond filling, complemented by the tenderness of the apple slices.
- Customizable to Taste: The recipe is highly adaptable, allowing you to choose from various apple types, biscuits, and nuts to create a tart that suits your personal flavor preferences.
- Aesthetically Pleasing and Delicious: Beyond its elegant appearance, the tart impresses with its exquisite taste, making it a perfect choice for both casual and special occasions.
This tart is not just a treat for the palate but also a feast for the eyes, ensuring that each baking experience is both enjoyable and rewarding.
Ingredients Needed to Make Mary Berry Apple Frangipane Tart:
- 175g (6oz) digestive biscuits
- 75g (3oz) butter
- 200g (7oz) Bramley apples
- 75g (3oz) butter, softened
- 75g (3oz) caster sugar
- 2 eggs, beaten
- 75g (3oz) ground almonds
- 1 tsp almond extract
- 50g (1Âľoz) flaked almonds
- 2 tbsp apricot jam
- Icing sugar, for dusting
Equipment:
- A 20cm (8in) round, loose-bottomed fluted tart tin with 3-4cm (1¼-1½ in) sides
- A food processor
- A rolling pin
- A small saucepan
- A pastry brush
Instructions to Make Mary Berry Apple Frangipane Tart:
Here is how to make it:
How to make a biscuit base
- Preheat the oven to 200°C/180°C fan/Gas 6 and grease the tart tin with butter.
- Put the biscuits in a large freezer bag and bash them with a rolling pin until they are finely crushed.
- Melt the butter in a small saucepan over low heat, then add the biscuit crumbs and stir until well coated.
- Tip the mixture into the tart tin and press it evenly over the base and sides with the back of a spoon.
- Chill in the fridge while you make the filling.
How to make an almond filling
- Peel the apples and cut them into thin slices. Set aside.
- In a food processor, cream together the butter and sugar until light and fluffy.
- Add the eggs, ground almonds, almond extract, and flour and blend until smooth and creamy.
How to assemble and bake the tart
- Spoon the filling over the biscuit base and spread it to the edges.
- Arrange the apple slices in a circular pattern on top, slightly pressing them into the filling.
- Sprinkle the flaked almonds over the apples.
- Bake the tart for 20-25 minutes or until golden and set in the center.
- Remove from the oven and let it cool slightly in the tin.
How to glaze and serve the tart
- In a small saucepan, heat the apricot jam with 2 tablespoons of water over low heat, stirring until smooth.
- Brush the jam over the surface of the tart and dust with icing sugar.
- To serve, remove the sides of the tin and transfer the tart to a serving plate.
- Cut into slices and enjoy with your choice of accompaniment.
What Do I Serve With Mary Berry Apple Frangipane Tart?
You can serve this tart with your choice of accompaniment, such as:
- Whipped cream, for a classic and rich pairing.
- Ice cream, for a refreshing and cooling contrast.
- Custard, for a warm and comforting compliment.
- Yogurt, for a light and tangy option.
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Pro Tips to Make Perfect Mary Berry Apple Frangipane Tart
- Use a food processor to make the biscuit base and the almond filling, as it will save you time and ensure a smooth and even result.
- Chill the biscuit base in the fridge before adding the filling, as it will help it to set and prevent it from crumbling.
- Arrange the apple slices in a circular pattern on top of the filling, slightly pressing them into the filling, as it will create a beautiful and neat presentation.
- Sprinkle the flaked almonds over the apples before baking, as it will add a nice crunch and a nutty flavor.
- Brush the apricot jam over the surface of the tart after baking, as it will give it a glossy and sticky finish.
- Dust the tart with icing sugar before serving, as it will add a touch of sweetness and a snowy effect.
Variations of Mary Berry Apple Frangipane Tart
Get Creative with the Base Try different biscuits like shortbread, ginger snaps, oatmeal, or chocolate cookies.
Choose the Best Apples
Use firm, tart apples like Granny Smith, Honeycrisp, or Braeburn that hold their shape when baked.
Play with the Filling
Use different nuts like walnuts, pecans, pistachios, or hazelnuts.
Spice it Up
Add spices like cinnamon, cardamom, nutmeg, or ginger.
Mix in Dried Fruit
Try cherries, cranberries, apricots, or raisins for extra flavor.
How do I store Mary Berry Apple Frangipane Tart Leftovers?
To store the tart leftovers, you can follow these steps:
- Let the tart cool completely at room temperature.
- Wrap the tart tightly with plastic wrap or aluminum foil, or transfer it to an airtight container.
- Store the tart in the fridge for up to 3 days, or in the freezer for up to 3 months.
- Label the tart with the date and the name of the recipe, so you can keep track of it.
How do I reheat Mary Berry Apple Frangipane Tart Leftovers?
To reheat the tart leftovers, you can follow these steps:
- If the tart is frozen, thaw it in the fridge overnight, or at room temperature for a few hours.
- Preheat the oven to 180°C/160°C fan/Gas 4 and line a baking sheet with parchment paper.
- Cut the tart into slices and place them on the prepared baking sheet, leaving some space between them.
- Bake the tart slices for 10-15 minutes, or until warmed through and crisp on the edges.
- Enjoy the tart slices with your choice of accompaniment.
What kind of apples are best for this tart?
You can use any type of apple that is firm, crisp, and slightly tart, such as Bramley, Granny Smith, Golden Delicious, Fuji or Honeycrisp. Avoid using apples that are too soft, sweet, or mushy, as they will not hold their shape and texture well when baked.
How do I prevent the tart from sticking to the tin?
You don’t need to butter the tin before adding the biscuit base, as the butter in the biscuit crumbs will prevent it from sticking. However, you do need to use a loose-bottomed fluted tart tin, so that you can easily remove the sides and the base of the tin after baking. You can also run a knife around the edge of the tart before removing the sides, to loosen it from the tin.
Can I make this tart ahead of time?
Yes, you can make this tart a day ahead and store it in the fridge, covered with plastic wrap or foil. You can also freeze the tart for up to 3 months, wrapped tightly in plastic wrap and foil. To reheat the tart, you can either bake it in the oven at 180°C/160°C fan/Gas 4 for 10-15 minutes or microwave it for a few seconds per slice.
What can I use instead of almonds in the frangipane filling?
You can substitute the almonds with an equal amount of hazelnuts, walnuts, pecans, or pistachios. Cashews or macadamia nuts also work well.
Can I make the tart with pears instead of apples?
Yes, pears work well baked in the frangipane filling. Go for firm varieties like Bosc or Anjou. You’ll need to precook the pears first before assembling and baking the tart.
What if I don’t have a food processor to make the base and filling?
You can make the base by rubbing the butter into the biscuit crumbs with your fingertips. For the filling, you can finely grind the almonds and sugar using a mortar and pestle instead of the food processor.
How do I know if the tart is baked through fully?
Check for visual cues like the frangipane filling being set and lightly golden, and the apples feeling tender when pierced with a toothpick or skewer. The tart should feel firm but not jiggly in the center when lightly pressed.
Can I make the tart gluten-free?
Yes, use gluten-free biscuits for the base and almond meal instead of ground almonds. Just check all your ingredients are gluten-free certified.
Final Words
That’s it – you now have all the tips and tricks for making the perfect Mary Berry Apple Frangipane Tart! With its crunchy base, smooth almond filling, and fresh apple topping, this tart is sure to be a crowd-pleaser. Make it for your next dinner party or holiday meal.
Don’t be intimidated by the fancy name – frangipane tarts are simple to put together. Just take your time and follow the instructions.
Let your creativity run wild with different biscuit, apple, nut, and flavor combinations. This versatile tart base accepts almost any variation.
If you have any other questions, feel free to leave a comment below. And if you do make this gorgeous tart, please come back and share a photo! I’d love to see your baking creations.