Description
Mary Berry Congress Tarts are a delightful British treat that combines the rich flavors of almond and the sweet tang of raspberry jam, making them perfect for any occasion. These charming tarts feature a buttery pastry shell filled with a luscious almond mixture topped with crunchy flaked almonds. Whether enjoyed at afternoon tea, festive gatherings, or as a sweet snack at home, these tarts are sure to impress. With straightforward steps and simple ingredients, even novice bakers can create these elegant desserts. Indulge in their irresistible taste and beautiful presentation; they will quickly become a favorite in your dessert repertoire.
Ingredients
- 275g plain flour
- 125g cold unsalted butter (cubed)
- 3 tbsp sugar
- 1 large egg
- 12–14 tsp seedless raspberry jam
- 60g caster sugar
- 60g softened unsalted butter
- 1 large beaten egg
- ½ tsp almond extract
- 60g ground almonds
- 30g plain flour
- Flaked almonds
Instructions
- In a mixing bowl, combine plain flour and cold cubed butter until crumbly. Stir in sugar and egg, adding cold water gradually until dough forms. Chill for 30 minutes.
- For the filling, cream softened butter and caster sugar in another bowl. Mix in the beaten egg and almond extract. Fold in ground almonds, additional flour, baking powder, and salt.
- Preheat oven to 180°C/350°F. Roll out chilled pastry to about 0.5cm thick and cut circles to line a cupcake tin. Prick bases with a fork.
- Spoon raspberry jam into each pastry base, then top with almond filling and sprinkle with flaked almonds.
- Bake for 18–20 minutes until golden brown. Cool on a wire rack before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 tart (50g)
- Calories: 200
- Sugar: 10g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg