Mary Berry Raspberry Frangipane Tart is a delectable dessert, boasting a buttery, flaky crust filled with a luscious almond frangipane and adorned with fresh, juicy raspberries. It’s the perfect indulgence for any occasion, from cozy family gatherings to elegant dinner parties.
This recipe serves 8-10 people and can be prepared in approximately 1 to 1.5 hours.
In this article, I will guide you through the process of making Mary Berry’s Raspberry Frangipane Tart step by step, sharing valuable tips and tricks along the way.
What is Mary Berry Raspberry Frangipane Tart?
Mary Berry Raspberry Frangipane Tart is a timeless dessert characterized by a sweet pastry crust, a rich almond cream filling, and a topping of fresh raspberries
Other Tart Recipes
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of almond and raspberry is both refreshing and indulgent.
- Elegant Presentation: Perfect for impressing guests at dinner parties.
- Simple Ingredients: Uses common pantry staples and fresh fruit.
- Versatile: Can be served warm or cold, making it suitable for all seasons.
- Mary Berry’s Signature: Following a recipe from a renowned baker ensures reliability and deliciousness.
Ingredients Needed to Make Mary Berry Raspberry Frangipane Tart
For the Pastry:
- 175g (6oz) plain flour
- 75g (2.5oz) butter, chilled and diced
- 25g (1oz) icing sugar
- 1 large egg yolk
- 2-3 tbsp cold water
For the Frangipane Filling:
- 100g (3.5oz) butter, softened
- 100g (3.5oz) caster sugar
- 2 large eggs
- 100g (3.5oz) ground almonds
- 25g (1oz) plain flour
- 1/2 tsp almond extract
For the Topping:
- 300g (10.5oz) fresh raspberries
- 2 tbsp flaked almonds
- Icing sugar for dusting
Useful Equipment
- Mixing bowls
- Pastry cutter or food processor
- Rolling pin
- Tart tin (23cm/9in)
- Baking beans
- Electric mixer
- Spatula
Instructions to Make Mary Berry Raspberry Frangipane Tart
Step 1: Prepare the Pastry
- Mix Dry Ingredients: In a bowl, mix the flour and icing sugar.
- Rub in Butter: Add the butter and rub it into the flour mixture until it resembles breadcrumbs.
- Add Egg Yolk: Stir in the egg yolk and cold water to form a dough.
- Chill: Wrap the dough in cling film and chill for 30 minutes.
Step 2: Preheat and Roll Out
- Preheat Oven: Preheat your oven to 200°C (180°C fan)/400°F/Gas 6.
- Roll Pastry: Roll out the chilled pastry on a floured surface and line the tart tin.
- Blind Bake: Line the pastry with baking parchment, fill with baking beans, and bake for 15 minutes. Remove beans and parchment, then bake for another 5 minutes.
Step 3: Make the Frangipane Filling
- Cream Butter and Sugar: In a bowl, beat the butter and caster sugar until light and fluffy.
- Add Eggs: Gradually beat in the eggs, one at a time.
- Mix Dry Ingredients: Fold in the ground almonds, flour, and almond extract.
Step 4:. Assemble the Tart
- Fill Pastry Case: Spread the frangipane mixture evenly into the baked pastry case.
- Add Raspberries: Gently press the raspberries into the frangipane filling.
- Sprinkle Almonds: Scatter flaked almonds on top.
Step 5: Bake and Serve
- Bake: Bake in the preheated oven for 25-30 minutes until the filling is set and golden.
- Cool: Allow the tart to cool before dusting with icing sugar.
What Do I Serve With Mary Berry Raspberry Frangipane Tart?
- Whipped Cream: Adds a light, airy complement to the rich tart.
- Vanilla Ice Cream: A cool and creamy contrast.
- Fresh Berries: Enhances the fruity flavors.
- Custard: Provides a smooth, sweet pairing.
- Mint Leaves: Adds a refreshing touch.
Expert Tips to Make Perfect Mary Berry Raspberry Frangipane Tart
- Chill the Pastry: Helps prevent shrinking during baking.
- Use Fresh Raspberries: Ensures the best flavor and texture.
- Don’t Overmix: Keep the frangipane filling light and airy.
- Blind Bake Thoroughly: Avoids a soggy bottom.
- Cool Completely: Allows the flavors to meld perfectly.
Variations of Mary Berry Raspberry Frangipane Tart
- Mixed Berry Tart: Use a combination of raspberries, blueberries, and blackberries.
- Chocolate Frangipane: Add melted dark chocolate to the frangipane mixture.
- Lemon Zest: Add lemon zest to the frangipane for a citrus twist.
- Pear and Almond: Substitute raspberries with poached pear slices.
- Gluten-Free: Use a gluten-free flour blend for the pastry and filling.
How Do I Store Mary Berry Raspberry Frangipane Tart Leftovers?
- Refrigerate: Keep in an airtight container for up to 3 days.
- Freeze: Wrap slices individually in cling film and freeze for up to 1 month.
- Room Temperature: Store in a cool, dry place for up to 1 day.
- Avoid Direct Sunlight: Keeps the tart from becoming too warm and spoiling.
- Label and Date: Helps track freshness when stored.
How Do I Reheat Mary Berry Raspberry Frangipane Tart Leftovers?
- Oven: Preheat to 150°C (300°F) and warm for 10-15 minutes.
- Microwave: Heat individual slices for 30-40 seconds on medium power.
- Serve Cold: Enjoy straight from the fridge without reheating.
- Avoid Overheating: Prevents drying out the tart.
- Use a Toaster Oven: Provides even reheating without overcooking.
Nutrition Value (per serving)
- Calories: 340 kcal
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 60mg
- Total Carbohydrates: 30g
- Dietary Fiber: 3g
- Sugars: 14g
- Protein: 5g
FAQs
How long does Mary Berry Raspberry Frangipane Tart last?
Mary Berry Raspberry Frangipane Tart can last up to 3 days when stored in an airtight container in the refrigerator. For longer storage, you can freeze individual slices wrapped in cling film for up to 1 month.
Can I use frozen raspberries in Mary Berry Raspberry Frangipane Tart?
Yes, you can use frozen raspberries in Mary Berry Raspberry Frangipane Tart. However, it’s best to thaw and drain them well before use to avoid excess moisture that can affect the tart’s texture.
What can I substitute for ground almonds in Mary Berry Raspberry Frangipane Tart?
You can substitute ground almonds with ground hazelnuts or ground walnuts in Mary Berry Raspberry Frangipane Tart. These alternatives will provide a different but equally delicious nutty flavor.
How do I prevent the tart crust from becoming soggy?
To prevent the tart crust from becoming soggy, ensure you blind-bake the pastry thoroughly. Bake it with baking beans for 15 minutes, then remove the beans and bake for an additional 5 minutes before adding the filling
Final Words
Making Mary Berry’s Raspberry Frangipane Tart is a rewarding experience that brings the joy of baking into your kitchen. With its rich almond filling and fresh raspberries, this tart is sure to impress and delight. Enjoy baking and sharing this delicious treat with your loved ones!
