Mary Berry Apple Frangipane Tart Recipe

This Mary Berry Apple Frangipane Tart is a classic British dessert that brings together crisp pastry, a soft almond filling, and tender slices of apple arranged neatly on top. The flavour is gently sweet and nutty, with the apples adding freshness and balance. It feels special enough for guests yet familiar enough for a relaxed family dessert.

The preparation is steady rather than rushed, and each layer plays a clear role in the final result. Inspired by the dependable baking style of Mary Berry, this tart focuses on clean flavours, good texture, and a well-structured method.

What Is Mary Berry’s Apple Frangipane Tart?

Mary Berry Apple Frangipane Tart is a baked tart made with a shortcrust pastry base, filled with frangipane—a soft almond sponge—and topped with thinly sliced apples. As it bakes, the frangipane rises slightly while staying moist, and the apples soften and lightly caramelise on the surface.

It is usually served sliced, either warm or at room temperature, often with cream or custard.

Other Popular Mary Berry Recipes

• Mary Berry Simnel Cake
• Mary Berry Banana Bread Loaf
• Mary Berry Lemon and Poppy Seed Cake
• Mary Berry Pear Crumble

Why This Recipe Is Worth Trying

• Balanced flavour – nutty almond and fresh apple work well together
• Elegant presentation – looks impressive with minimal effort
• Reliable structure – slices cleanly once cooled
• Classic British dessert – timeless and well-loved
• Versatile serving – suits both tea time and dessert

Essential Ingredients to Make Mary Berry Apple Frangipane Tart

• Plain flour – 175 g
• Cold unsalted butter – 100 g, cubed
• Icing sugar – 25 g
• Egg yolk – 1
• Cold water – 1–2 tbsp

For the frangipane filling

• Unsalted butter – 100 g, softened
• Caster sugar – 100 g
• Large eggs – 2
• Ground almonds – 100 g
• Plain flour – 25 g
• Almond extract – ½ tsp

For the topping

• Eating apples – 2 medium, peeled, cored, and thinly sliced
• Apricot jam – 2 tbsp (for glazing)

Handy Kitchen Tools for Best Results

• 23 cm loose-bottom tart tin
• Mixing bowls
• Rolling pin
• Electric hand mixer or wooden spoon
• Sharp knife and pastry brush

Step-by-Step Guide to Making Mary Berry Apple Frangipane Tart

• Prepare the pastry dough – Rub the cold butter into the flour until the mixture looks like fine breadcrumbs. Stir in the icing sugar, then add the egg yolk and enough cold water to bring everything together into a soft dough.
• Chill the pastry – Shape the dough into a disc, wrap it, and chill for at least 30 minutes. This helps the pastry relax and prevents shrinkage during baking.
• Line the tart tin – Roll out the chilled pastry on a lightly floured surface and use it to line the tart tin, pressing it gently into the corners. Trim off excess and chill again briefly to keep the shape.
• Blind bake the base – Line the pastry with baking paper and baking beans, then bake until the edges feel firm. Remove the beans and paper and return to the oven briefly so the base dries out.
• Make the frangipane – Beat the softened butter and caster sugar until pale and creamy. Add the eggs one at a time, mixing well, then fold in the ground almonds, flour, and almond extract until smooth.
• Fill the tart – Spread the frangipane evenly over the pastry base, smoothing the top so the apples sit neatly.
• Prepare the apples – Slice the apples thinly and arrange them over the frangipane in overlapping circles, pressing them in lightly so they stay in place.
• Bake until golden – Bake the tart until the frangipane is set, lightly golden, and firm to the touch, with the apples soft and lightly coloured.
• Glaze and cool – Warm the apricot jam gently and brush it over the apples while the tart is still warm. Leave to cool so the filling sets before slicing.

What I Got Wrong (And How I Fixed It)

• Soggy pastry base – Blind baking for a little longer solved this.
• Runny frangipane – Measuring eggs carefully kept the filling set.
• Burnt apple edges – Thinner slices baked more evenly.
• Sticky slicing – Cooling fully before cutting made cleaner slices.

Healthier Version of Mary Berry Apple Frangipane Tart

For a lighter tart, reduce the sugar in the frangipane slightly and use less filling, spreading it thinner across the base. The apple topping still gives plenty of flavour without extra richness.

Ingredient Substitutions for Mary Berry Apple Frangipane Tart

• Plain flour (175 g) – Use a 50/50 mix of white and wholemeal flour
• Ground almonds (100 g) – Ground hazelnuts work well
• Caster sugar (100 g) – Golden caster sugar adds warmth
• Eating apples (2) – Braeburn or Granny Smith are good options

Pairing Ideas: What to Serve With Mary Berry Apple Frangipane Tart

• Lightly whipped cream – Softens the almond richness
• Warm custard – A classic pairing
• Vanilla ice cream – Adds contrast in temperature
• Plain yoghurt – Keeps it balanced
• Fresh berries – Add colour and freshness

Expert Tips to Make Perfect Mary Berry Apple Frangipane Tart

• Keep pastry cold – Helps prevent shrinkage
• Blind bake properly – Essential for a crisp base
• Slice apples evenly – Ensures uniform baking
• Do not overfill – Prevents overflow and sogginess
• Glaze while warm – Gives a neat, glossy finish
• Rest before slicing – Improves structure

Creative Ways to Customize Mary Berry Apple Frangipane Tart

• Pear variation – Swap apples for ripe pears
• Spiced note – Add cinnamon to the frangipane
• Nutty topping – Sprinkle flaked almonds on top
• Citrus lift – Add lemon zest to the filling
• Mini tarts – Bake in small tart tins

Storing Mary Berry Apple Frangipane Tart the Right Way

• Room temperature storage – Keep covered for one day
• Refrigerate after that – Maintains freshness
• Airtight container – Prevents drying
• Bring to room temperature before serving – Best flavour

How to Reheat Mary Berry Apple Frangipane Tart (If Needed)

Warm slices gently in a low oven for a few minutes. This refreshes the pastry and softens the frangipane without drying it out.

Nutritional Breakdown (Per Serving)

• Calories: ~360 kcal
• Carbohydrates: ~34 g
• Fats: ~22 g
• Protein: ~7 g
• Sugar: ~18 g

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FAQs

Why is my frangipane still soft in the centre?

Frangipane should be set and lightly springy when baked. If the centre feels soft, the tart needs a little more oven time. Cover loosely with foil to prevent overbrowning and continue baking until a skewer inserted into the frangipane comes out clean.

How do I stop the pastry base from going soggy?

Blind baking the pastry is essential. Make sure the base is baked until dry and lightly golden before adding the frangipane. This creates a barrier that stops moisture from the filling soaking into the pastry.

Should the apples be cooked before adding them to the tart?

No, the apples should be added raw. Thinly sliced apples soften perfectly during baking and release just enough moisture without making the filling wet.

Can I make apple frangipane tart in advance?

Yes, this tart can be made a day ahead. Once cooled, store it in the fridge in an airtight container and bring it back to room temperature before serving for the best flavour and texture.

Wrapping It Up

Mary Berry Apple Frangipane Tart is a dependable dessert that balances crisp pastry, soft almond filling, and tender fruit. It looks polished, tastes comforting, and suits many occasions without feeling complicated. Once you make it, it becomes a recipe you’ll reach for whenever you want something classic and reassuring.