Description
Mary Berry Tarts are easy and flakyperfect for family and friends Learn simple steps for crisp pastry and a crowdpleasing treat Great for gatherings
Ingredients
250 grams of plain flour (all-purpose)
150 grams of unsalted butter, cold, cut into cubes
60 grams of caster sugar
1 large egg yolk
100 grams of ground almonds (almond meal)
60 grams of unsalted butter, for frangipane
70 grams of caster sugar, for frangipane
1 large egg, for frangipane
1 teaspoon lemon zest
2–3 tablespoons raspberry jam
1 tablespoon icing sugar for dusting (optional)
1 tablespoon toasted almonds, slivered or flaked, for dusting (optional)
Instructions
- In a chilled bowl, mix flour, sugar and a pinch of salt. Rub in cold butter with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg yolk and a splash of cold water, mixing until the dough just comes together. Shape into a disc, wrap, and chill for 30 minutes.
- Roll the dough on a lightly floured surface to about 3–4 mm thick. Cut circles to fit your tart tins, press into the tins, trim the edges, and chill for 15 minutes.
- Line each shell with parchment and fill with baking beads or dry beans. Bake at 190°C (375°F) for 12–15 minutes until edges are lightly golden. Remove the weights and parchment, then bake for an additional 4–6 minutes to dry the base. Let cool briefly before filling.
- Beat softened butter and caster sugar until pale and fluffy. Add the egg, then fold in the almond meal and lemon zest until you have a smooth, airy batter.
- Spread a thin layer of raspberry jam into the bottom of each baked shell. Pipe or dollop the frangipane on top of the jam, filling just below the rim.
- Bake in a preheated oven at 180°C (350°F) for 20–25 minutes until the frangipane is firm and lightly golden around the edges. If the tops brown too quickly, tent with foil for the last 5 minutes.
- Allow the tarts to cool in their tins for 10 minutes, then transfer to a wire rack. Dust with icing sugar or scatter toasted almonds. Serve with fresh berries or clotted cream for a classic finish.
Notes
A classic British Congress Tarts recipe featuring crisp shortcrust pastry, almond frangipane and a glossy berry topping, with make-ahead tips and substitutions to suit dietary needs.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 12 mini tarts or 6 large tartlets
- Calories: 320 kcal
- Sugar: 15 g
- Fat: 19 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
