Mary Berry Apricot Tart Recipe

This Mary Berry Apricot Tart Recipe is inspired by the classic French patisserie style favored by Britain’s favorite baker. It is a golden and fruity recipe, which calls for sweet shortcrust pastry and succulent apricot halves. It’s a classic, foolproof recipe, ready in about 1 hour 15 minutes.

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Mary Berry Apricot Tart Recipe Ingredients

For the Pastry:

• 175 g (6 oz) plain flour
• 75 g (3 oz) chilled butter, cubed
• 25 g (1 oz) icing sugar
• 1 large egg yolk
• 1 tablespoon cold water

For the Almond Filling (Frangipane):

• 75 g (3 oz) softened butter
• 75 g (3 oz) caster sugar
• 1 large egg, beaten
• 75 g (3 oz) ground almonds
• 1/2 teaspoon almond extract

For the Topping and Glaze:

• 1 can (400 g) apricot halves in juice, drained (or 10 fresh ripe apricots)
• 2 tablespoons apricot jam
• 1 tablespoon water

How To Make Mary Berry Apricot Tart

1. Create the pastry base: In a large bowl, rub the chilled butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg yolk and water, then mix with a blunt knife until the dough comes together. Wrap the pastry in plastic wrap and chill in the refrigerator for 30 minutes. This resting time is the secret to preventing the pastry from shrinking in the oven.
2. Roll and line: Preheat your oven to 200 C (400 F). On a lightly floured surface, roll out the pastry to the thickness of a pound coin. Line a 23 cm (9 inch) loose-bottomed tart tin with the pastry, pressing it into the fluted edges. Trim off the excess and prick the base with a fork.
3. Blind bake the crust: Line the pastry case with parchment paper and fill it with baking beans. Bake for 12–15 minutes. Remove the beans and paper, then bake for another 5 minutes until the base is pale golden and dry to the touch. This “blind baking” ensures you never have a “soggy bottom” once the moist filling is added.
4. Prepare the frangipane: While the case is cooling slightly, cream the softened butter and caster sugar together in a bowl until light and fluffy. Gradually beat in the egg and almond extract, then fold in the ground almonds. This almond-rich paste provides a nutty, savory contrast to the sweet fruit.
5. Assemble the tart: Spread the almond filling evenly over the bottom of the baked pastry case. Arrange the drained apricot halves on top of the filling, rounded side up, pressing them gently into the frangipane.
6. Final bake: Reduce the oven temperature to 180 C (350 F). Bake the tart for 25–30 minutes until the almond filling has risen around the fruit and is firm and golden brown.
7. Glaze and finish: Warm the apricot jam and water in a small pan until liquid, then strain it through a sieve. Brush the warm glaze generously over the apricots and the almond filling. This provides a professional, glossy sheen and adds an extra punch of apricot flavor.

Recipe Tips

• How to avoid a soggy base: Always blind bake your pastry case thoroughly. If the base looks wet or shiny after removing the beans, give it a few extra minutes in the oven before adding the filling.
• Why ground almonds are used: The almonds absorb the juices released by the apricots during baking, preventing the fruit from making the pastry soft while creating a moist, cake-like layer.
• How to handle fresh apricots: If using fresh fruit, ensure they are very ripe. Slice them in half and remove the stone. You may need to sprinkle a tiny bit of extra sugar over fresh fruit if they are particularly tart.
• Can I use a different jam: If you don’t have apricot jam, peach or even a light-colored marmalade (strained) can work as a substitute glaze.

What To Serve With Mary Berry Apricot Tart?

This Mary Berry Apricot Tart Recipe is a golden, fruity dessert that needs a creamy or chilled pairing! A dollop of Crème Fraîche or a scoop of Vanilla Bean Ice Cream is the quintessential choice for a sophisticated finish. For a balanced dessert course, a side of Toasted Flaked Almonds or a few Fresh Raspberries adds a lovely crunch and tartness that pairs perfectly with the sweet glaze! A glass of Cold Milk or a cup of Strong Coffee pairs wonderfully with the nutty, almond-rich filling.

How To Store Mary Berry Apricot Tart

• Refrigerate: The tart is best eaten on the day it is made to keep the pastry crisp, but leftovers can be stored in the fridge for up to 2 days.
• Freeze: You can freeze the baked tart for up to 1 month. Thaw at room temperature and refresh it in a 160 C oven for 5–8 minutes to crisp up the pastry before serving.

Mary Berry Apricot Tart Nutrition Facts

• Calories: 340 (per slice)
• Total Fat: 18g
• Cholesterol: 65mg
• Sodium: 120mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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• Mary Berry Chicken Tartiflette​ Recipe
• Mary Berry Bakewell Tart​ Recipe
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