Name: Mary Berry French Apple Tart Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Ingredients: 175g plain flour, plus extra for dusting; 85g cold unsalted butter, cubed; 1 tbsp caster sugar; 1 egg yolk; 2 tbsp cold water; pinch of fine salt; 75g unsalted butter, softened; 75g caster sugar; 75g ground almonds; 1 large egg, beaten; 1 tbsp plain flour; half tsp vanilla extract; 3 medium dessert apples such as Braeburn or Cox; juice of half a lemon; 1 tbsp caster sugar; 15g unsalted butter, melted; 3 tbsp apricot jam; 1 tbsp water

Jump to Recipe Print Recipe

This Mary Berry French apple tart has a crisp, buttery shortcrust base layered with a smooth almond cream filling and topped with thinly sliced dessert apples that fan out into neat, overlapping rings. The apples turn a pale gold in the oven, their edges just catching colour, while the frangipane beneath sets to a soft, tender crumb with a faintly nutty aroma. It is a tart that looks as though it came from a patisserie window, yet the method is well within reach of any careful home baker. From start to finish, it is ready in around 1 hour 30 minutes.

What makes this version particularly reliable is the approach to the pastry case: baking it blind before adding the filling removes any risk of a soggy base, so the finished tart holds its shape cleanly when sliced. It works equally well for a Sunday lunch dessert, a dinner party centrepiece, or an afternoon tea spread where something elegant is needed without hours of effort.

✦

Ingredients

For the Pastry

175g plain flour, plus extra for dusting
85g cold unsalted butter, cubed
1 tbsp caster sugar
1 egg yolk
2 tbsp cold water
Pinch of fine salt

For the Frangipane

75g unsalted butter, softened
75g caster sugar
75g ground almonds
1 large egg, beaten
1 tbsp plain flour
½ tsp vanilla extract

For the Apple Topping

3 medium dessert apples, such as Braeburn or Cox
Juice of ½ lemon
1 tbsp caster sugar
15g unsalted butter, melted

To Finish

3 tbsp apricot jam
1 tbsp water

How to Make Mary Berry French Apple Tart

Make the pastry:

Place the flour, salt, and cold cubed butter in a large bowl. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs with no large lumps remaining. Stir in the caster sugar, then add the egg yolk and cold water. Bring the dough together with your hands, working quickly so the butter stays cool, then shape it into a flat disc, wrap it in cling film, and refrigerate for at least 30 minutes.

Blind bake the pastry case:

Preheat the oven to 190°C (170°C fan, Gas Mark 5). On a lightly floured surface, roll the chilled pastry out to approximately 3mm thick and use it to line a 23cm loose-bottomed fluted tart tin. Press it gently into the edges, then trim any overhang with a sharp knife. Prick the base all over with a fork, line with baking parchment, fill with baking beans, and bake for 15 minutes. Remove the beans and parchment and bake for a further 5 minutes until the base is dry and very lightly coloured, this prevents any moisture from the filling making the pastry soft.

Make the frangipane filling:

Beat the softened butter and caster sugar together in a bowl until the mixture is pale and fluffy, about 2 minutes by hand. Add the beaten egg a little at a time, mixing well between each addition. Fold in the ground almonds, plain flour, and vanilla extract until a smooth, even mixture forms. Set aside at room temperature while you prepare the apples.

Prepare the apples:

Peel, core, and halve the apples. Place each half cut-side down on a board and slice them very thinly, around 2mm, using a sharp knife or mandoline. Squeeze the lemon juice over the slices immediately and toss gently to coat, which stops them browning before they reach the oven.

Assemble the tart:

Spread the frangipane evenly over the blind-baked pastry case in a smooth, level layer using the back of a spoon or a palette knife. Starting from the outside edge of the tart and working inward, arrange the apple slices in overlapping concentric rings, fanning each slice slightly. Brush the apple slices with the melted butter and scatter the caster sugar over the top.

Bake the tart:

Place the tart on a baking tray and bake at 190°C (170°C fan, Gas Mark 5) for 30 to 35 minutes, until the frangipane is set and golden at the edges and the apple slices are tender with lightly coloured tips. A skewer inserted into the centre should come out without any wet mixture clinging to it. Remove from the oven and leave to cool in the tin for 10 minutes before unmoulding.

Glaze and finish:

Warm the apricot jam and water together in a small saucepan over a low heat, stirring until the jam melts and the mixture becomes fluid, then push it through a sieve to remove any chunks. While the tart is still warm, brush the glaze generously over the apple surface in a thin, even coat. The glaze sets to a clear, glossy finish as the tart cools, giving the apples a professional sheen.

Tips for the Best French Apple Tart

01 Why is my pastry shrinking down the sides during blind baking?

Pastry shrinks when it has not had enough time to rest in the fridge before baking. After lining the tin, chill the unbaked case for a further 15 minutes before adding the baking beans. This relaxes the gluten and keeps the sides in place during the initial bake.

02 Why is the frangipane still liquid in the centre after the stated baking time?

Ovens vary considerably, and a loose, wet centre usually means the heat is not reaching the middle. Cover the apple topping loosely with foil to prevent further browning and return the tart to the oven for 5 to 8 minutes more, checking with a skewer each time.

03 Why are the edges of my apple slices burning before the filling is cooked through?

Thinly sliced apples near the pastry rim are exposed to the most direct heat. Lay a small strip of foil around the outer edge of the tart from the halfway point of baking onward to shield the tips while the frangipane continues to set beneath.

04 Why does the glaze look cloudy rather than clear and glossy?

Cloudiness usually happens when the glaze is applied too thickly or after the tart has cooled completely. Use a light hand with the pastry brush and apply the glaze while the tart is still warm so it flows thinly and sets transparently as it cools.

05 Why is the base of my tart soggy even after blind baking?

A soggy base after blind baking means the pastry was not fully dried out. After removing the baking beans, return the case to the oven for a full 5 minutes until it feels dry and firm to the touch. The base should look matte rather than shiny before the filling goes in.

Serving Suggestions

✦

Serve at room temperature with a generous pour of cold double cream, which contrasts well with the warm nuttiness of the frangipane.

✦

Pair with a scoop of good vanilla ice cream for a dinner party dessert, allowing it to melt slightly into the warm pastry base.

✦

Dust lightly with icing sugar just before bringing to the table for a clean, patisserie-style presentation that needs no further garnish.

✦

Offer alongside crème fraîche at afternoon tea, where its slight tartness balances the sweetness of the almond filling.

✦

Slice and serve with a pot of good Earl Grey or a strong Assam tea when presenting as part of a traditional British afternoon spread.

◷

Storage

UP TO 2 DAYS

Room Temperature

Store the cooled tart loosely covered with foil or in an airtight container at room temperature for up to 2 days.

UP TO 4 DAYS

Refrigerator

Place the tart in an airtight container and refrigerate for up to 4 days. Remove it from the fridge at least 30 minutes before serving to allow the pastry to return to its crisp, short texture rather than turning hard and cold.

UP TO 2 MONTHS

Freezing

Wrap individual slices or the whole tart tightly in a double layer of cling film followed by foil, then freeze for up to 2 months. Defrost overnight in the refrigerator and allow to come to room temperature before serving; the glaze may lose some of its sheen but the flavour remains well preserved.

Nutrition

Calories

390

kcal per serving

42g

Carbohydrates

Protein

22g

Fat

10g

Saturated Fat

85mg

Sodium

Nutrition values are estimates based on typical ingredients and may vary depending on the specific brands and quantities used, as well as how the tart is sliced and served.

FAQs

01 Can I use shortcrust pastry from a shop instead of making it from scratch?

Ready-made all-butter shortcrust pastry works perfectly well here and saves a good 40 minutes. Look for a 375g block or sheet at any supermarket and use it straight from the fridge. The result will be slightly less delicate than homemade, but the flavour is still very good.

02 Can I make the Mary Berry French apple tart the day before serving?

Yes, this tart actually improves slightly overnight as the flavours settle. Bake it fully, apply the glaze, then cool completely and store in an airtight container in the refrigerator. Bring it out 30 minutes before serving so the pastry softens from refrigerator-cold to a pleasant room temperature texture.

03 Can I use cooking apples instead of dessert apples in this recipe?

Cooking apples such as Bramley can be used, but they tend to collapse and turn mushy during baking because of their high water content. If you prefer a sharper flavour, use a firm dessert apple like Cox or Braeburn, which holds its shape and thin-slice structure throughout the 30-minute bake.

04 What size tart tin works best for this French apple tart recipe?

A 23cm loose-bottomed fluted tart tin is ideal and gives 8 generous slices. A 20cm tin can also be used but the frangipane layer will be slightly deeper and may need an extra 5 minutes in the oven. Avoid a fixed-base tin as it makes unmoulding the finished tart very difficult without damaging the pastry.

05 Can I replace the apricot glaze with something else?

Apricot jam is the traditional choice because its pale colour and mild flavour do not compete with the apples, but a strained quince jelly or clear honey thinned with a little warm water both work as alternatives. Avoid dark jams such as raspberry or blackcurrant, which will overpower the delicate almond filling and colour the apples.

♡

Conclusion

This Mary Berry French apple tart brings together a crisp shortcrust base, a soft almond frangipane, and neatly fanned apple slices under a glossy apricot glaze, producing a tart that looks elegant but follows a straightforward, dependable method. It yields 8 slices from a 23cm tin, making it a well-proportioned bake for a family lunch or a relaxed dinner party. The blind-baked base, the room-temperature frangipane, and the lemon-coated apple slices each play a clear role in the finished result, and following the steps in order gives a consistent outcome every time.

Whether served with cream, ice cream, or simply on its own, this tart holds its shape and flavour well from the day it is made through to the following afternoon. If you give it a go, leave a comment below to share how it turned out or pass the recipe on to a friend who enjoys weekend baking. If you enjoyed this, you might also like the Mary Berry Chocolate Chip Cake Recipe for another classic bake worth adding to your repertoire.