Mary Berry Frangipane Recipe

This buttery, crumbly Mary Berry Frangipane is made with ground almonds, rich butter, and raspberry jam, ready in 1 hour and 25 minutes. Slicing into the tart reveals a perfectly baked golden sponge that hugs the sweet fruit layer below. I always make sure the pastry shell is chilled well before baking to avoid shrinkage.

Why This Classic Works

I used to struggle with frangipane fillings that ended up too dense or wet in the middle. Mary Berry’s exact ratio of butter to ground almonds creates a reliably light and airy sponge every time.

The real surprise was learning not to overmix the eggs into the almond batter. Gently folding the ingredients ensures the filling rises beautifully in the oven without collapsing later.

Mary Berry Frangipane Ingredients

For the Pastry

• 175g plain flour
• 75g chilled butter, diced
• 2-3 tbsp cold water

For the Filling

• 3 tbsp raspberry jam
• 100g softened butter
• 100g caster sugar
• 2 large eggs
• 100g ground almonds
• 1 tsp almond extract
• 25g flaked almonds

How To Make Mary Berry Frangipane

1. Make the pastry: Rub the flour and butter together until the mixture resembles fine breadcrumbs, then stir in enough cold water to form a firm dough. Wrap and chill for 30 minutes.
2. Line the tin: Roll out the chilled pastry and line a 20cm loose-bottomed tart tin. Spread the raspberry jam evenly over the pastry base.
3. Cream the butter and sugar: In a mixing bowl, beat the softened butter and caster sugar together until pale and fluffy.
4. Mix the frangipane: Gradually beat in the eggs one at a time, then gently fold in the ground almonds and almond extract until just combined.
5. Assemble and bake: Spread the frangipane mixture carefully over the jam layer, scatter the flaked almonds on top, and bake at 190°C (170°C fan) for 35 minutes until golden brown.

Recipe Tips

• Chill the pastry: Resting the dough prevents it from shrinking down the sides of the tin while baking.
• Softened butter: Using room temperature butter for the frangipane ensures it creams properly with the sugar for a lighter texture.
• Watch the almonds: Flaked almonds can burn quickly, so cover the tart loosely with foil for the last 10 minutes if they brown too fast.

What To Serve With Frangipane Tart

A warm slice of this tart pairs beautifully with a generous dollop of clotted cream or a pour of hot vanilla custard. For a lighter touch, serve it alongside a strong cup of Earl Grey tea.

How To Store

Keep the baked tart in an airtight container at room temperature for up to 3 days. You can also freeze individual slices wrapped tightly in cling film for up to 2 months.

FAQs

Can I use store-bought pastry?

Yes, ready-rolled shortcrust pastry works perfectly and saves a lot of prep time. Just make sure to keep it chilled until you are ready to use it.

Why did my frangipane sink?

This usually happens if the butter and sugar were over-beaten, incorporating too much air. It can also occur if the oven door was opened too early during baking.

Can I use a different jam?

Absolutely, cherry or apricot jam are fantastic alternatives to raspberry and pair wonderfully with the almond flavour.

Nutrition

• Calories: 380 kcal
• Total Fat: 24g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 120mg
• Total Carbohydrate: 35g
• Protein: 7g

Try More Recipes:

• Mary Berry Creamy Chicken Pasta Bake Recipe
• Mary Berry Pasta Bake Recipe
• Mary Berry Tuna Pasta Bake Recipe