Mary Berry Frangipane Tart Recipe (with Apple and Brioche)

If you’re looking for Mary Berry’s apple frangipane tart, the recipe you’re after is actually her brioche frangipane apple pudding. Instead of a traditional pastry case, it uses thin slices of buttery brioche underneath a rich almond frangipane and thinly sliced apples.

I love this pudding because it feels like a tart, but the brioche gives it a softer, buttery base. The almond filling is rich without being too heavy, while the apples add a gentle sharpness.

It takes about 40 minutes to bake, so it is also a handy pudding when you want something homemade without spending all afternoon in the kitchen.

The main ingredients are simple: brioche, butter, ground almonds, caster sugar, eggs and eating apples. A little apricot jam gives the top a lovely shine.

I find it best served warm, when the brioche is still soft and the frangipane is just set. Give this Mary Berry Frangipane Tart Recipe a try and see how it goes in your kitchen.

Why is This Called a Frangipane Tart When It Doesn’t Have Pastry

Frangipane simply means the rich, almond-based filling, not the pastry case that usually sits underneath it. Plenty of people search for a Mary Berry frangipane tart, or a Mary Berry apple frangipane, and land here because the filling tastes exactly like what they remember.

In truth, Mary Berry presents this one as a Brioche Frangipane Apple Pudding, not a tart. The real difference between this and a Mary Berry apple almond tart made with pastry is the base itself.

Here, soft brioche stands in for shortcrust, which is why you’ll also see it called a Mary Berry brioche frangipane rather than a tart.

What Kind of Apples Are Best for This Frangipane Tart

I find red dessert apples are the closest match for this recipe. They give the pudding a nice balance of sweet and slightly sharp flavour, which works well with the rich almond filling.

Braeburn is a very good choice because it stays firm in the oven and keeps its shape.

The apples need to be firm enough to hold their shape as they bake, so I avoid very soft apples. I keep the skin on too, as it gives the slices a nice look after baking. Slice the apples thinly and as evenly as you can.

This helps them cook at the same rate. A little tartness from the apples is important, as it stops the sweet frangipane from tasting too rich.

Perfect For

Sunday lunch – Serve it warm after the main meal.

Afternoon tea – A small slice works well with a cup of tea.

Cold evenings – It is just the sort of pudding I like when the weather turns chilly.

When you have apples to use – Firm eating apples work a treat here.

A simple homemade dessert – Most of the ingredients are easy to find in a normal supermarket.

When pastry feels like too much work – The brioche saves you from making a pastry case.

A last-minute sweet treat – The oven does most of the work once everything is assembled.

Mary Berry Frangipane Tart Ingredients

For the Brioche Base

Brioche, enough to cover the base of the dish – St Pierre brioche rolls or a plain loaf work brilliantly here, as they’re soft, slightly sweet and easy to find in most supermarkets. Choose a plain variety rather than chocolate or fruit brioche, so the almond and apple flavours stay the main event.

Butter, for greasing – A generous knob of butter, such as Lurpak or Anchor, stops the brioche sticking and helps the edges turn a lovely golden colour. Don’t be shy with this step, as a thin layer will leave dry patches once baked.

For the Almond Frangipane

175g butter, softened – Softened butter, like Anchor or Country Life, blends smoothly into the frangipane without leaving lumps. Take it out of the fridge in good time, since cold butter won’t cream properly with the sugar.

175g caster sugar – Caster sugar, such as Tate & Lyle, dissolves more easily than granulated and gives the frangipane a smooth, light texture. It sweetens the mixture just enough without drowning out the almond flavour underneath.

1 teaspoon almond extract – Almond extract, like Nielsen-Massey or a supermarket own brand, gives the frangipane its unmistakable nutty aroma. A little goes a long way here, so stick to a teaspoon rather than guessing and adding more.

175g ground almonds – Ground almonds, such as Sainsbury’s or Waitrose own brand, form the base of the frangipane and give it that rich, slightly dense bite. Buy a fresh bag where you can, since older ground almonds tend to taste stale.

3 large eggs – Free-range large eggs bind the frangipane together and help it rise gently in the oven. British Lion stamped eggs are a reliable, easy choice found in most kitchens and supermarkets.

25g plain flour – Plain flour, like Allinson or Doves Farm, adds just enough structure to hold the frangipane together as it bakes. Too much would make it heavy, so this small amount is all you need for a light result.

For the Apple Topping

Eating apples, preferably Braeburn – Braeburn apples give the best balance of sweetness and tartness once baked, and they hold their shape nicely on top of the frangipane. Pick firm apples without bruises from your local greengrocer or supermarket.

A little apricot jam, for glazing – A spoonful of apricot jam, such as Bonne Maman, gives the baked apples a lovely glossy shine once brushed over the top. It also adds a subtle fruity sweetness that pairs well with almond.

A little hot water, to thin the jam – A splash of hot water loosens the apricot jam so it brushes on smoothly, rather than sitting in thick, sticky clumps that tear the apple slices underneath.

Toasted flaked almonds, for sprinkling – Toasted flaked almonds add a light crunch and a nutty finish once scattered over the glazed apples. Toast your own in a dry pan for a couple of minutes for the best colour and flavour.

Ingredient Notes & Smart Substitutions

The brioche is the main thing that sets this pudding apart from a standard apple tart, so I would keep it if you can. A plain brioche loaf is best, rather than one filled with chocolate, raisins or other strong flavours.

For the apples, Braeburn is a safe choice, but firm Gala, Pink Lady or another good eating apple can work too. The main point is to avoid fruit that turns soft very quickly.

If you do not have almond extract, you can leave it out, although the almond flavour will be a little gentler. The ground almonds still give the pudding plenty of character.

For the apricot glaze, a smooth apricot conserve works well. If you only have a chunky jam, warm it with the hot water and press it through a small sieve before brushing.

How To Make Mary Berry Frangipane Tart at Home

Step 01 – Prepare the Baking Dish

Generously butter an ovenproof baking dish, making sure the base and sides are well coated. The dish should be large enough to accommodate the brioche pieces in one complete layer.

Step 02 – Make the Brioche Base

Cut the brioche into pieces and arrange the pieces over the base of the buttered dish. Push and squeeze the brioche gently into the corners and against the sides so the pieces fit closely together. Keep the brioche in a single layer, pressing it down enough to create an even buttery base.

Step 03 – Start the Frangipane

Put the softened butter and caster sugar into a food processor. Blitz until the mixture is smooth and well combined.

Step 04 – Add the Almond Extract

Add 1 teaspoon of almond extract to the butter and sugar mixture. Blitz again until the extract is evenly incorporated.

Step 05 – Add the Ground Almonds

Add 175 g ground almonds to the food processor. Process until thoroughly combined with the butter and sugar mixture.

Step 06 – Add the Eggs and Flour

Add the 3 eggs and 25 g plain flour. Process until everything is combined and the frangipane is smooth. Avoid overworking the mixture once it has reached an even consistency.

Step 07 – Spread the Frangipane

Spoon the almond frangipane over the brioche base. Spread it evenly across the surface, taking the mixture right towards the edges so the brioche is covered with an even layer.

Step 08 – Prepare the Apples

Peel the apples if preferred, then cut them into thin slices. Arrange the slices over the frangipane, starting around the outside edge of the dish. Place each slice so it gently overlaps the previous slice, working around the dish until the entire surface is covered.

Step 09 – Bake the Pudding

Place the dish in a preheated oven at 180°C fan. Bake for approximately 40 minutes, or until the frangipane has risen and the pudding is beautifully baked through. The almond mixture should be set and lightly golden, with the apple slices cooked and tender.

Step 10 – Make the Apricot Glaze

Put a little apricot jam into a small bowl and thin it with a small amount of hot water. Stir until the jam becomes loose enough to brush easily over the surface of the baked pudding.

Step 11 – Glaze the Apple Frangipane

Remove the baked pudding from the oven and brush the thinned apricot jam over the apple topping. Apply a light, even coating so the apples have a glossy finish.

Step 12 – Finish with Toasted Almonds

Sprinkle toasted flaked almonds over the top. Add a little extra apricot jam in the centre if desired, following the finishing style shown in the video.

Step 13 – Serve

Allow the pudding to settle briefly before serving. Serve warm while the brioche remains buttery and soft underneath the rich almond frangipane and baked apples.

How to Tell When the Frangipane Is Properly Baked

I never trust the clock alone with this one, and neither should you. Look for a surface that’s turned lightly golden rather than pale.

Press the centre gently with a finger, and it should feel firm, not wobbly or soft. Peek underneath an apple slice if you can, since the frangipane should look set, never wet or liquid.

Don’t judge doneness by the apples alone, as they can look ready while the filling underneath is still raw.

If the top is colouring faster than the centre is setting, cover it loosely with foil and keep baking a little longer until it firms up properly.

Tips & Notes for Perfect Frangipane Tart

• Let the butter come fully to room temperature before you start, or the frangipane won’t cream properly
• Press the brioche down firmly at the base, or gaps will show once it’s baked
• Overlap your apple slices generously, since they shrink slightly during baking
• Check the centre at the 35-minute mark if your oven tends to run hot
• Brush the glaze on while the pudding is still warm, as it spreads far more easily
• Toast the almonds just before serving so they stay crisp rather than going soft

Mary Berry Frangipane Tart Variations You Can Try

Pear and Almond Frangipane – Swap the apples for ripe but firm pears, which soften beautifully under the frangipane and pair naturally with almond.

Mixed Berry Frangipane – Scatter raspberries or blackberries over the frangipane instead of apple slices for a sharper, fruitier finish.

Rhubarb Frangipane – Use lightly stewed rhubarb in place of apple for a tart, pink-tinged pudding that suits early summer.

Chocolate and Almond Frangipane – Stir a spoonful of cocoa powder into the frangipane mixture for a richer, slightly darker bake.

Plum Frangipane – Halved, stoned plums make a lovely autumn swap, and their juices mingle nicely with the almond filling as it bakes.

Can You Make This Mary Berry Frangipane Pudding Ahead

Yes. The pudding can be made and baked up to 8 hours ahead, then reheated before serving. This is useful if you want to get the baking done earlier but still serve it warm.

Once baked, let it cool and keep it covered until you are ready to reheat it. I would avoid leaving it uncovered for hours, as the brioche can lose some of its soft texture.

How to Reheat It

I cover the dish loosely with foil and warm it in an oven at around 160°C fan for ten to fifteen minutes, just until it’s heated through. This keeps the brioche from drying out and stops the almond top from over-browning.

I’d avoid the microwave here, as it tends to make the brioche base go soft and a little soggy rather than keeping that lovely texture.

What to Serve With This Mary Berry Frangipane Tart

I like this pudding warm with a spoonful of softly whipped cream. The cool cream works nicely with the warm almond filling.

Custard is another good choice, especially if you prefer a proper British-style pudding. Ice cream also melts beautifully over the top.

For something lighter, serve a small slice with a cup of tea and let the apple and almond flavours do the work. A little extra toasted almond on the plate adds a nice crunch too.

There is no need for a complicated sauce. The apricot glaze, baked apples and buttery brioche already give the pudding plenty of flavour.

Common Problems and How to Fix Them as a Beginner

• Soggy brioche base – press the brioche down firmly and don’t skip greasing the dish properly
• Frangipane sinks in the middle – check your butter was properly softened and not melted
• Apples slip off the top – overlap slices tightly and press down gently before baking
• Frangipane stays wet underneath – extend baking time and cover the top loosely with foil
• Glaze goes lumpy – thin the jam with a touch more hot water before brushing
• Edges overbake before centre sets – lower the shelf slightly and check earlier next time

Storing Leftovers & Freezing Instructions

Leftovers keep well in the fridge for two to three days, stored in an airtight container once fully cooled. I always let the pudding come back to room temperature before covering it, as trapping in steam makes the brioche soggier than it needs to be.

For freezing, wrap individual slices tightly in cling film, then foil, and freeze for up to two months. Thaw overnight in the fridge rather than at room temperature, as a slow thaw keeps the texture more even.

When you’re ready to eat it, warm slices through in the oven rather than the microwave, since gentle oven heat brings back that soft, buttery brioche texture without turning it rubbery.

FAQs

Can I use normal bread instead of brioche?

You can, but I would not recommend it if you want the same result. Brioche contains more butter and has a soft, slightly sweet texture, which suits the rich almond filling. Plain bread will make a much less buttery base and may taste more like a bread pudding than this apple frangipane dessert.

Do I need to peel the apples?

No. The apples can be left unpeeled, and I prefer keeping the skin on because it gives the finished pudding more colour. If you don’t like apple skin, peeling is perfectly fine. The more important point is to cut the apples into thin, even slices so they cook properly while the frangipane sets.

Can I use a different apple from Braeburn?

Yes. Braeburn is a very good choice because it stays fairly firm during baking, but it is not the only apple you can use. Choose a firm eating apple that has a little sharpness. Avoid apples that become very soft quickly, as they can lose their shape and make the topping watery.

Why is my frangipane still wet in the middle?

The centre may simply need more time in the oven. Oven temperatures vary, and the thickness of the pudding can also affect the cooking time. Check the centre rather than relying only on the apples. It should feel firm when lightly pressed and should not look wet underneath the apple slices.

6. Can I make the frangipane without a food processor?

Yes. A food processor makes the job quick, but you can mix the frangipane by hand or with an electric hand mixer. Start with the softened butter and sugar, then add the almond extract, ground almonds, eggs and flour. Mix until the filling is smooth, but don’t keep beating it once everything is combined.

How do I stop the top from burning?

Keep an eye on the pudding towards the end of baking. If the apples or almonds become dark before the frangipane has set, cover the surface loosely with foil. Don’t press the foil onto the apples. Continue baking until the centre feels firm. The colour of the apples alone is not a good test for doneness.

Can I leave out the almond extract?

Yes, although the almond flavour will be less noticeable. The ground almonds still give the frangipane its main almond taste, so the pudding will still work. If you don’t have almond extract, I would simply leave it out rather than replacing it with a strong flavour that could change the character of the dessert.

Why do I need apricot jam on the apples?

The apricot jam is mainly used as a glaze. Once loosened with a little hot water, it brushes over the cooked apples and gives them a lovely shine. It also adds a small fruity note that suits the apples and almonds. You only need a thin layer, so don’t worry if you have just a little jam left.

There you have it, a proper Mary Berry frangipane tart in all but name, and one I go back to whenever apples are sitting about waiting to be used. It’s warm, buttery, a little nutty, and far simpler than it looks once you’ve made it once.