The Brightside - Mixed Berry Frangipane Tart from Nutrition By Jane

Jane Houston, currently completing a Bachelor of Nutritional Medicine (Bhsc), is passionate about inspiring parents to nourish their families with wholesome, nutrient-dense foods. 

In our latest Brightside, Jane shares her go-to recipe for a Mixed Berry Frangipane Tart—perfect for Mother’s Day. With juicy berries, a sweet almond filling, and buttery pastry, it’s a simple, make-ahead dessert that feels like a little luxury without the fuss.

Mixed Berry Frangipane Tart 

Ingredients:

Short Crust Pastry: 

- 220g plain flour 

- 25g coconut sugar 

- ¼ teaspoon fine salt 

- 110g unsalted butter, chopped into small cubes 

- 1 large egg, beaten 

- 15 ml ice-cold water 

Frangipane:

- 250g coconut sugar 

- 250g cold cubed butter 

- 250g almond flour 

- 3 eggs 

- 5 tbsp white baker's flour 

- 1.5 cups frozen berries to top  

Method:

 2. Add in the sugar, salt, egg and ice-cold water and process until the pastry comes together. Remove from the food processor and wrap in glad wrap, placing it into the fridge for one hour to set. 

 3. While you wait for the pastry, begin your frangipane. Add all ingredients to the food processor and blend until well combined. Set aside. 

 4. Remove the pastry from the fridge and roll it out with a rolling pin, ensuring the pastry will hang only slightly over the edge of the pastry tin. 

5. Place the pastry over the tin and gently press it into the edges. Slice off the pastry hanging over the edge of the tin with a sharp knife 

 6. Fill the pastry with the frangipane and smooth it over with a spoon. 

 7. Top with the frozen berries, pushing them into the filling gently. 

 8. Bake for 30-35 minutes in a preheated oven until golden on top 

Note: This recipe is best served with a dollop of yoghurt.

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