📝 About This Recipe
This exquisite tart celebrates the fleeting season of the mulberry, a fruit prized for its deep, wine-like sweetness and complex acidity. Nestled atop a velvety almond frangipane and encased in a buttery, shortbread-like Pâte Sablée, the berries soften into jammy jewels as they bake. It is a sophisticated dessert that balances rustic charm with patisserie-level elegance, perfect for a summer garden party.
🥗 Ingredients
For the Pâte Sablée (Crust)
- 1 1/2 cups All-purpose flour (sifted)
- 1/2 cup Unsalted butter (cold, cubed)
- 1/2 cup Confectioners' sugar
- 1 Egg yolk (large, room temperature)
- 1/4 teaspoon Salt (fine sea salt)
- 1 tablespoon Ice water (only if needed)
For the Almond Frangipane Filling
- 1 cup Almond flour (finely ground)
- 1/2 cup Granulated sugar
- 6 tablespoons Unsalted butter (softened)
- 1 Egg (large, room temperature)
- 1 teaspoon Vanilla extract (pure extract)
- 1/4 teaspoon Almond extract (for extra depth)
The Fruit & Glaze
- 2 1/2 cups Fresh mulberries (stems removed, rinsed and patted dry)
- 2 tablespoons Apricot preserves (for glazing)
- 1 teaspoon Lemon juice
- 2 tablespoons Sliced almonds (for garnish)
👨🍳 Instructions
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1
In a food processor, pulse the flour, confectioners' sugar, and salt until combined. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
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2
Add the egg yolk and pulse until the dough just begins to clump together. If it is too dry, add ice water one teaspoon at a time. Do not over-process; you want a tender crust.
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3
Turn the dough onto a lightly floured surface, gather it into a disk, wrap in plastic, and refrigerate for at least 1 hour to allow the gluten to relax.
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4
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle and gently transfer it to a 9-inch tart pan with a removable bottom.
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5
Press the dough into the edges, trim the excess, and prick the bottom with a fork. Freeze the crust for 15 minutes to prevent shrinking.
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6
Line the crust with parchment paper and pie weights. Blind bake for 12 minutes, then remove the weights and bake for another 5 minutes until the bottom looks set but not browned. Let cool slightly.
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7
Reduce oven temperature to 350°F (175°C). Prepare the frangipane by creaming the softened butter and granulated sugar until pale and fluffy.
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8
Beat in the egg, vanilla, and almond extract until smooth. Fold in the almond flour until fully incorporated and thick.
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9
Spread the frangipane evenly over the bottom of the par-baked tart shell using an offset spatula.
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10
Arrange the mulberries over the frangipane in a dense, single layer, pressing them slightly into the cream. Sprinkle the sliced almonds around the edges.
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11
Bake the tart for 30-35 minutes, or until the frangipane has puffed up around the berries and turned a deep golden brown.
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12
While the tart is cooling, warm the apricot preserves with lemon juice in a small saucepan. Strain if necessary to remove chunks.
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13
Gently brush the warm glaze over the mulberries for a beautiful professional shine. Let the tart cool completely before removing from the pan.
💡 Chef's Tips
Handle mulberries carefully as they stain easily; wear gloves if you want to keep your hands clean. Ensure your butter is truly cold for the crust to achieve that desired flaky, shortbread texture. If mulberries are unavailable, blackberries or loganberries make an excellent substitute with a similar flavor profile. Do not over-mix the frangipane after adding the almond flour, or it may become too dense. Always bake the tart on a sheet pan to catch any potential drips from the juicy berries.
🍽️ Serving Suggestions
A dollop of lightly sweetened crème fraîche perfectly balances the tart's sweetness. Serve with a glass of chilled Moscato d'Asti or a light Rosé wine. A side of honey-lavender gelato elevates the floral notes of the mulberries. Pair with a strong Earl Grey tea for a sophisticated afternoon snack. Dust lightly with extra confectioners' sugar just before serving for a snowy finish.