Mary Berry Apple Frangipane Tart Recipe

This classic Mary Berry Apple Frangipane Tart is made with crisp sweet shortcrust pastry, a soft almond sponge filling, and tender apple slices, ready in about 1 hour and 15 minutes. Watch for the golden almond cream puffing up around the fruit as it bakes, creating a beautiful contrast of textures. I love how the sharp apples cut through the rich, buttery sweetness of the frangipane.

Why This Classic Works

I used to find making fruit tarts daunting because of the dreaded soggy bottom, but this recipe changed that for me. The secret lies in the blind baking step, which ensures the pastry remains crisp and buttery even after the soft frangipane filling is added. It creates a sturdy base that holds up perfectly against the moist almond cream.

Another lesson I learned is that the choice of apple matters immensely. While eating apples like Braeburn or Cox hold their shape beautifully, using a softer cooking apple can turn to mush and ruin the presentation. Stick to a firm dessert apple, and you will get that professional bakery finish every time.

Jump to Recipe

Mary Berry Apple Frangipane Tart Ingredients

For the Pastry:

• 175g plain flour
• 100g cold unsalted butter, cubed
• 25g icing sugar
• 1 large egg yolk
• 1 tbsp cold water

For the Frangipane Filling:

• 100g unsalted butter, softened
• 100g caster sugar
• 2 large eggs, beaten
• 100g ground almonds
• 25g plain flour
• 1/2 tsp almond extract

For the Topping:

• 2 red dessert apples (like Braeburn or Cox), cored and sliced
• 2 tbsp apricot jam (for glazing)
• 1 tbsp flaked almonds (optional)

How To Make Mary Berry Apple Frangipane Tart

1. Make the pastry: Measure the flour into a bowl and rub in the cold, cubed butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar, then add the egg yolk and water, mixing gently until a soft dough forms. Wrap the dough in cling film and chill in the fridge for 30 minutes.
2. Blind bake the case: Preheat your oven to 200°C (180°C fan/Gas 6). Roll out the chilled pastry on a lightly floured surface and line a 23cm (9-inch) loose-bottomed tart tin. Prick the base with a fork, line with baking paper and baking beans, and bake for 10-15 minutes. Remove the paper and beans and bake for another 5 minutes to dry out the base. Reduce the oven temperature to 180°C (160°C fan/Gas 4).
3. Prepare the frangipane: While the pastry cools slightly, beat the softened butter and caster sugar together in a bowl until pale and creamy. Gradually whisk in the beaten eggs, then fold in the ground almonds, plain flour, and almond extract until smooth.
4. Assemble the tart: Spread the frangipane filling evenly over the cooked pastry base. Slice the apples thinly (leaving skins on for colour if you like) and arrange them in a neat circular pattern on top of the almond filling.
5. Bake the tart: Place the tart in the oven and bake for 30-35 minutes, or until the frangipane is risen, golden, and firm to the touch. The apples should be tender.
6. Glaze and serve: Warm the apricot jam with a splash of water in a small pan and sieve it to remove lumps. Brush the warm glaze over the hot tart to give it a lovely shine. Sprinkle with flaked almonds if using.

Recipe Tips

• Keep it cold: When making the pastry, ensure your butter is fridge-cold and try not to handle the dough too much. Warm hands melt the butter, which can lead to a tough or greasy crust.
• Dry the apples: After slicing your apples, pat them dry with a kitchen towel if they are very juicy. Excess moisture from the fruit can sometimes make the top layer of the frangipane a bit soggy.
• Watch the browning: Frangipane can brown quite quickly because of the sugar and nuts. If you notice the top getting too dark before the filling is set, cover the tart loosely with foil for the last 10 minutes of baking.

What To Serve With Mary Berry Apple Frangipane Tart

This tart is rich enough to stand on its own, but a dollop of crème fraîche cuts through the sweetness beautifully. For a warm dessert, serve it with hot vanilla custard or a scoop of high-quality vanilla bean ice cream.

How To Store

Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also freeze the baked tart (without the glaze is best) for up to 3 months; simply defrost fully and warm it in the oven before serving.

FAQs

Can I use store-bought pastry?
Yes, to save time you can use a block of high-quality all-butter sweet shortcrust pastry. You will need about 350g to line a 23cm tin.

Do I have to peel the apples?
No, leaving the skins on red dessert apples adds a lovely pop of colour and texture. Just make sure to wash and core them before slicing.

Why is my frangipane running out?
If the filling leaks, it usually means the pastry case had a crack or wasn’t blind-baked enough. Ensure the pastry has no holes before adding the filling.

Nutrition

• Calories: 489 kcal
• Total Fat: 32g
• Saturated Fat: 11g
• Cholesterol: 115mg
• Sodium: 70mg
• Total Carbohydrate: 45g
• Protein: 7g

Try More Recipes:

• Mary Berry Apple Crumble Recipe
• Mary Berry Apple Cake Recipe
• Mary Berry Dorset Apple Cake