Mary Berry’s Wobbly Apricot Tart

Inspired by last week’s episode of the Great British Bake Off which was dessert week, I baked Mary’s Wobbly Apricot Tart; a signature bake, from my Everyday Bake Off recipe book (page 226) for tea at my mum’s.


Described as “two layers of perfectly crisp, rich sweet pastry with a very simple, but glorious, filling of marzipan and tinned fruit”

What you’ll need:

1 x 23cm deep loose-based flan tin

For the pastry

225g plain flour                                         IMG_1310
100g icing sugar
100g unsalted butter, chilled and diced
1 medium free-range egg

For the filling

375g marzipan or almond paste
2 x 400g tins apricot halves in natural juice

To finish

Sifted icing sugar, for dusting
Crème fraîche or single cream, to serve

What you do:

Put the flour, icing sugar and butter into a bowl. The recipe suggests using a food processor but I don’t have one so had to resort to good old-fashioned rubbing with fingertips to make a crumble looking mixture. Add the egg and mix until forms a light dough.

Turn out the dough onto a lightly dusted work surface with flour and gather together into a ball. Wrap in clingfilm and chill for 15 minutes.

Apricot Tart

Whilst the pastry chills, heat the oven to 200ºc and put a baking sheet in the centre of the oven to heat up.

Take the pastry out of the fridge. Cut off a third (for the top), re-wrap and return to fridge. Roll out the pastry and line the tin (easier said than done, took me 3 attempts to roll it successfully and get it to the tin).

Grate or finely chop the marzipan and scatter evenly over the base of the pastry case. Thoroughly drain the apricots, pat dry with kitchen paper and arrange the apricots, cut side down, on top of the marzipan.

Apricot TartRoll out the pastry for the lid and carefully lay over the fruit filling. Press the 2 layers together gently to seal. Try not to cause a scene of devasation in your kitchen, like I did with mine 🙂

Apricot TartPut the tin on the hot baking sheet and bake for 30-35 minutes until golden brown. Carefully remove from the tin and allow to cool.

Apricot TartDust with icing sugar and serve with cream, crème fraîche or ice cream or whatever takes your fancy.

Note: I actually made 1.5 x the pastry amount because my tin was slightly larger than what the recipe required. It was just as well really because I don’t think there would have been enough even if I had used a smaller tin. Also, I had quite a few apricots left over. Would also like to try this recipe using pears instead.

Upon having a slice there was just too much marzipan in the pie really, it was actually quite overpowering of the apricots and the delicious sweet pastry. I’ve made over half a dozen of the recipes from this book and in my humble novice opinion the ingredients measurements just seemed a bit out.

Apricot Tart