Mary Berry Apple Frangipane Tart Recipe: Nutty Almond Layers With Caramelized Fruit

This tart redefines dessert with its nutty almond layers and perfectly caramelized fruit topping. The combination of buttery pastry, rich frangipane, and tender apples creates a texture and flavor balance that’s hard to resist.

The frangipane filling, made with ground almonds and butter, bakes into a moist, dense layer that complements the soft, spiced apples beautifully. A touch of almond extract enhances the nuttiness, while the pastry stays crisp and golden.

What makes this tart special is how the apples caramelize during baking, adding a natural sweetness that pairs perfectly with the frangipane. The result is a dessert that’s elegant yet approachable, with every bite offering a mix of textures and flavors.

Ideal for afternoon tea or a dinner party finale, this tart delivers professional results with straightforward steps. Let’s get started with the details.

Ingredients for Apple Frangipane Tart Recipe Mary Berry

Buttery pastry, rich almond filling, and tender spiced apples create this showstopping dessert.

The pastry sets the foundation. Use all-butter shortcrust for that crisp, golden base—Mary Berry’s own brand is excellent if you’re in the UK, but Pillsbury works in a pinch for US bakers. Ground almonds are key to the frangipane; Bob’s Red Mill offers consistent quality. For the apples, Bramley are traditional, but Granny Smith provide that perfect tart contrast to the sweet filling.

No ground almonds? Pulse whole almonds in a food processor until fine (but don’t overdo it or you’ll get almond butter). For a nut-free version, replace with finely ground oats—texture differs but flavor still works. Out of almond extract? Vanilla plus a touch of amaretto mimics the depth. The apricot jam glaze can be swapped for peach or even red currant jelly for a sharper finish.

The tart keeps beautifully at room temperature for 2 days under a cake dome. Refrigerate for up to 5 days if needed, but bring to room temperature before serving. The frangipane filling can be made 1 day ahead and chilled—just give it a quick stir before using.

Step-by-Step Instructions for Apple Frangipane Tart

Master the technique of layering nutty frangipane with perfectly caramelized apples for a showstopping tart.

Step 1: Prepare and Blind-Bake the Pastry Shell

Roll out the 1 lb Sweet Shortcrust Pastry on a lightly floured surface to fit a 9-inch tart pan. Press it into the pan, ensuring it covers the base and sides evenly. Trim any excess dough and prick the base all over with a fork to prevent air bubbles.

Chill the pastry shell in the refrigerator for 20 minutes. Then line it with parchment paper, fill with pie weights or dried beans, and blind-bake at 375°F for 15 minutes. Remove the weights and parchment, then bake for an additional 5-7 minutes until the base is lightly golden and dry to the touch.

Step 2: Make the Frangipane Filling

In a mixing bowl, beat the 0.75 cup Unsalted Butter and 0.75 cup Granulated Sugar together until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.

Add the 2 whole Large Eggs, one at a time, mixing well after each addition. Stir in the 1 tsp Almond Extract, 1 tsp Vanilla Extract, and 1 pinch Pinch of Salt. Fold in the 1.5 cups Ground Almonds and 2 tbsp All-Purpose Flour until just combined. The mixture should be smooth and spreadable, with no lumps.

Step 3: Prepare the Caramelized Apples

Peel, core, and thinly slice the 4 whole Tart Apples. Toss the slices immediately with the 1 tbsp Lemon Juice to prevent browning. In a bowl, combine the apple slices with the 0.25 cup Light Brown Sugar and 0.5 tsp Ground Cinnamon, ensuring they are evenly coated.

Arrange the apple slices in a circular pattern over the frangipane filling, pressing them lightly into the mixture. This step ensures the apples caramelize beautifully and stay in place during baking.

Step 4: Bake the Tart and Add the Glaze

Bake the tart at 375°F for 40-45 minutes, or until the frangipane is set and the apples are golden brown and tender when pierced with a knife. If the edges begin to brown too quickly, cover them loosely with aluminum foil.

Once baked, remove the tart from the oven and let it cool for 10 minutes. Warm the 2 tbsp Apricot Jam with a splash of water in a small saucepan over low heat until melted. Brush the warm jam evenly over the apples to create a glossy finish. Allow the tart to cool completely before slicing.

Wine and Beer Pairings for apple frangipane tart recipe mary berry

Sweet Dessert Wines

A glass of Sauternes from Bordeaux offers honeyed apricot notes that mirror the caramelized apples. Its natural sweetness balances the tart’s richness beautifully. Try Château d’Yquem for a splurge-worthy pairing. 🍷

Sparkling Options

Prosecco or Moscato d’Asti work wonderfully with the almond filling. The effervescence cleanses your palate between bites. I love the La Marca Prosecco for its crisp apple and pear notes.

Coffee Pairings

A cappuccino or flat white provides a lovely contrast to the sweetness. The coffee’s bitterness complements the nutty frangipane perfectly. I recommend Starbucks Blonde Espresso for a smoother finish.

Tea Alternatives

Earl Grey tea with its bergamot notes enhances the almond and apple flavors. A chai latte also works well—its warm spices echo the cinnamon in the tart. I prefer Twinings Earl Grey for consistency.

Beer Choices

For beer lovers, a Belgian Dubbel like Chimay Red offers caramel and dark fruit notes that pair beautifully. The malty sweetness matches the tart’s caramelized apples. 🍺

Non-Alcoholic Options

A sparkling apple cider or ginger beer can be just as delightful. The bubbles and fruit flavors complement the dessert without overpowering it. I like Martinelli’s Sparkling Cider for its crispness.

Frequently Asked Questions