Description
Mary Berry Congress Tarts are a quintessential British dessert that perfectly balances sweet raspberry jam with a rich almond filling, all nestled within a buttery pastry shell. These delightful tarts are not only easy to make but also visually stunning, making them an ideal treat for any occasion, from afternoon tea with friends to festive gatherings. Each bite delivers a satisfying crunch topped with flaked almonds and a burst of fruity flavor that is sure to please everyone. With just the right amount of sweetness and a charming presentation, these tarts are perfect for sharing or indulging on your own.
Ingredients
Scale
- 275g plain flour
- 125g unsalted butter (cold, cubed)
- 3 tbsp sugar
- 1 large egg
- 12–14 tsp seedless raspberry jam
- 60g caster sugar
- 60g unsalted butter (softened)
- 1 large egg (beaten)
- ½ tsp almond extract
- 60g ground almonds
- 30g plain flour
- ½ tsp baking powder
- ¼ tsp salt
- Flaked almonds for topping
Instructions
- Prepare the pastry by blending plain flour and cold butter in a food processor until crumbly. Add sugar, an egg, and cold water slowly until the dough forms. Chill for 30 minutes.
- Make the filling by creaming softened butter with caster sugar, then beat in an egg and almond extract. Fold in ground almonds, additional plain flour, baking powder, and salt.
- Preheat oven to 180°C / 350°F. Roll out chilled pastry and line cupcake tins. Add raspberry jam and fill with almond mixture. Top with flaked almonds.
- Bake for 18-20 minutes until golden brown; cool before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 188
- Sugar: 8g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg