I recently crafted a Mary Berry Tart that blends crisp shortcrust with cold unsalted butter, plain flour, and egg yolk into a tender base. My frangipane layer brings softened butter, caster sugar, ground almonds, and almond extract together with leftover mincemeat and flaked almonds for delightful balance. I’m absolutely smitten.

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Mary Berry’s Bakewell Tart holds a special place in my heart and this twist is my own spin on a true British classic. I started by mixing 225g plain flour with 110g cold unsalted butter, diced to perfection, a pinch of 25g caster sugar, an egg yolk and just 2 to 3 tbsp cold water until the dough came together in a somewhat messy but satisfying way.

Instead of the usual jam, I was intrigued by a friend’s idea to use 150g leftover mincemeat and let that work its magic. The frangipane filling features 100g unsalted butter softened with 100g caster sugar, 100g ground almonds, 2 eggs, a bit of 25g plain flour, and a dash of almond extract to tie everything together.

Topped with flaked almonds and a light dusting of icing sugar, this take on a traditional tart definitely offers a fresh perspective on English baking and classic dessert flair.

Why I Like this Recipe

I love this recipe for a few reasons. First, it mixes classic British flavours with a fun twist. Using leftover mincemeat instead of jam makes it feel homemade in a really cool way. Second, the texture is amazing; the crunchy flaked almonds on top and the smooth frangipane filling creates a perfect contrast in every bite. Third, I like how simple it is to make even though it tastes fancy. I dont have to be a professional baker to enjoy making this tart and that makes it really appealing to me. Lastly, it brings back nostalgic memories of traditional bakes while still being unique and creative.

Ingredients

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Plain flour: Offers structure and texture; it’s a carbohydrate base in the pastry.
Cold unsalted butter: Creates a rich, flaky crust; its fat adds flavor and tenderness.
Egg yolk: Binds ingredients together and enriches the dough with smooth golden moisture.
Caster sugar: Adds subtle sweetness and helps with browning, enhancing flavor complexity.
Ground almonds: Infuse a nutty aroma, protein boost and create a moist frangipane.
Leftover mincemeat: Imparts spiced fruit flavors that contrast the creamy almond base nicely.
Almond extract: Enhances nutty notes strong; a little extract makes a big flavor impact.

Ingredient Quantities

225g plain flour

110g cold unsalted butter, diced

25g caster sugar

1 egg yolk

2 to 3 tbsp cold water

100g unsalted butter, softened (for the frangipane)

100g caster sugar (for the frangipane)

100g ground almonds

2 eggs

25g plain flour (for the frangipane)

1 tsp almond extract

150g leftover mincemeat

50g flaked almonds

Icing sugar for dusting

How to Make this

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1. First, mix 225g plain flour with 110g diced cold unsalted butter and 25g caster sugar in a bowl until it looks crumbly. Then add 1 egg yolk and 2 to 3 tbsp cold water and mix until a dough forms. Chill the dough for about 30 minutes.

2. Preheat your oven to 375°F (190°C). Roll out the chilled dough and press it into a fluted 9-inch tart tin. Prick the base with a fork.

3. Blind bake the pastry for about 15 minutes until it starts to get a little colour.

4. While the pastry is baking, make the frangipane filling by creaming together 100g softened unsalted butter and 100g caster sugar in a separate bowl until smooth.

5. Stir in 100g ground almonds, then beat in 2 eggs, 25g plain flour, and 1 tsp almond extract until well combined.

6. Once your pastry has baked a bit, take it out and pour in the frangipane mixture evenly.

7. Dollop 150g leftover mincemeat over the frangipane and if you want, gently swirl it in with a knife to create a marbled effect.

8. Sprinkle 50g flaked almonds evenly across the top.

9. Bake the tart in the oven for 25 to 30 minutes until the filling is set and has a nice golden top.

10. Let the tart cool in the tin completely then dust with icing sugar before serving. Enjoy your twist on a classic British treat!

Equipment Needed

1. A large mixing bowl for combining the dough ingredients
2. A digital kitchen scale for weighing flour, butter, sugar, and other ingredients
3. A fork to help cut the cold butter into the flour and to prick the tart base
4. A rolling pin for flattening out the chilled dough
5. A 9-inch fluted tart tin to shape the pastry
6. An oven to preheat and bake the tart
7. A second mixing bowl for making the frangipane filling
8. An electric mixer or a sturdy wooden spoon for creaming the butter and sugar
9. A knife to gently swirl the mincemeat into the frangipane mixture
10. A cooling rack for letting the tart cool before dusting with icing sugar

FAQ

Q: What makes Mary Berry’s Bakewell Tart Recipe With A Twist different from the traditional version?

A: The twist comes from adding leftover mincemeat and a slight change in the frangipane that gives it an extra almond flavor, making it a fun update on the classic.

Q: Why do I need to use cold water in the pastry?

A: Cold water is used so that the butter stays cold which makes the pastry flakier. Using warm water can melt the butter too early which may ruin the texture.

Q: Can I substitute the mincemeat if I dont have any leftover?

A: Sure, you can use a similar fruit-based filling if you like, but the flavor will change a bit. Experimenting is part of the fun so feel free to try your own twist.

Q: How do I know when the tart is done?

A: The tart is ready when the pastry edges are golden and the frangipane has puffed up a bit. You can also check with a toothpick to make sure its set in the middle.

Q: Any tips for making a smooth frangipane?

A: Make sure the butter is soft and the eggs are at room temperature. Mix just until all the ingredients are combined to avoid overmixing which can make it dense.

Mary Berry’s Bakewell Tart Recipe With A Twist! Substitutions and Variations

If you can’t find caster sugar, try using superfine sugar. It dissolves pretty much the same way in the recipe
You can swap the cold unsalted butter with cold unsalted margarine if needed but do note the flavor might alter slightly
Instead of almond extract, some vanilla extract can be used, though it gives a different twist to the tart
Ground almonds can be replaced with almond meal which is almost identical and works just as well
If you’re short on leftover mincemeat, mix together some chopped dried fruits with a pinch of spice to get a similar feel

Pro Tips

1. Make sure your butter and water are really cold when you’re working with the pastry dough so it stays flaky and doesn’t get greasy, cause if it’s too warm, it can all mix up into a mush.

2. When blind baking, try using baking beans or dried rice in a pie weight to keep the crust from bubbling up, its super helpful and gives you a nice even base.

3. Mix your frangipane ingredients gently and don’t over beat them cause too much mixing may lead to a tough filling instead of that soft, rich texture you want.

4. For a cool marbled pattern with the mincemeat, don’t push too hard with the knife. Just create loose swirls; it not only looks pretty but also keeps the layers distinct.

Mary Berry’s Bakewell Tart Recipe With A Twist!

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. A large mixing bowl for combining the dough ingredients
2. A digital kitchen scale for weighing flour, butter, sugar, and other ingredients
3. A fork to help cut the cold butter into the flour and to prick the tart base
4. A rolling pin for flattening out the chilled dough
5. A 9-inch fluted tart tin to shape the pastry
6. An oven to preheat and bake the tart
7. A second mixing bowl for making the frangipane filling
8. An electric mixer or a sturdy wooden spoon for creaming the butter and sugar
9. A knife to gently swirl the mincemeat into the frangipane mixture
10. A cooling rack for letting the tart cool before dusting with icing sugar

Ingredients

225g plain flour
110g cold unsalted butter, diced
25g caster sugar
1 egg yolk
2 to 3 tbsp cold water
100g unsalted butter, softened (for the frangipane)
100g caster sugar (for the frangipane)
100g ground almonds
2 eggs
25g plain flour (for the frangipane)
1 tsp almond extract
150g leftover mincemeat
50g flaked almonds
Icing sugar for dusting

Directions

First, mix 225g plain flour with 110g diced cold unsalted butter and 25g caster sugar in a bowl until it looks crumbly. Then add 1 egg yolk and 2 to 3 tbsp cold water and mix until a dough forms. Chill the dough for about 30 minutes.
Preheat your oven to 375°F (190°C). Roll out the chilled dough and press it into a fluted 9-inch tart tin. Prick the base with a fork.
Blind bake the pastry for about 15 minutes until it starts to get a little colour.
While the pastry is baking, make the frangipane filling by creaming together 100g softened unsalted butter and 100g caster sugar in a separate bowl until smooth.
Stir in 100g ground almonds, then beat in 2 eggs, 25g plain flour, and 1 tsp almond extract until well combined.
Once your pastry has baked a bit, take it out and pour in the frangipane mixture evenly.
Dollop 150g leftover mincemeat over the frangipane and if you want, gently swirl it in with a knife to create a marbled effect.
Sprinkle 50g flaked almonds evenly across the top.
Bake the tart in the oven for 25 to 30 minutes until the filling is set and has a nice golden top.
Let the tart cool in the tin completely then dust with icing sugar before serving. Enjoy your twist on a classic British treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.