Description
Indulge in the delightful taste of Mary Berry Congress Tarts, a classic British dessert that combines a rich almond filling with the sweetness of raspberry jam. These tarts feature a buttery, golden crust that perfectly complements their fruity center, making them an ideal treat for afternoon tea or special gatherings. Whether you’re an experienced baker or just starting out, this easy-to-follow recipe allows you to create impressive pastries that are sure to wow your guests. With their beautiful presentation and satisfying flavor, these tarts are not just desserts; they are a celebration of traditional British baking.
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 beaten egg
- ½ tsp almond extract
- 60g ground almonds
- 30g plain flour
- ½ tsp baking powder
- Flaked almonds for topping
Instructions
- 1. Prepare the pastry by combining plain flour and cold butter until crumbly. Mix in sugar, egg, and cold water to form dough. Chill for 30 minutes.
- 2. For the filling, cream softened butter with caster sugar until fluffy. Add the beaten egg and almond extract, mixing well. Fold in ground almonds, flour, baking powder, and salt.
- 3. Preheat oven to 180°C / 350°F. Roll out chilled pastry and cut circles to line cupcake tins. Prick bases with a fork.
- 4. Spoon raspberry jam into each shell followed by almond filling and sprinkle with flaked almonds.
- 5. 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 serving
- Calories: 220
- Sugar: 10g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg