Mary Berry’s Apple and Pear Tart is an elegant and delicious dessert that brings together the natural sweetness of apples and pears, all encased in a buttery pastry crust. The fruit filling is beautifully complemented by a light glaze, making this tart the perfect treat for any occasion. Whether served as a dessert at a dinner party or enjoyed with an afternoon cup of tea, this tart is sure to impress with its simple yet sophisticated flavors.
What is Mary Berry Apple and Pear Tart?
Mary Berry’s Apple and Pear Tart is a classic fruit tart made with a crisp, buttery shortcrust pastry and a filling of fresh apples and pears. The fruits are gently cooked to enhance their natural sweetness and arranged beautifully on top of the pastry. The tart is finished with a light glaze, adding a professional touch and a glossy appearance.
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Why You Should Try This Recipe
- Simple yet elegant: A classic dessert that’s easy to prepare but looks impressive.
- Perfect balance of flavors: The sweetness of the apples and pears is perfectly balanced by the buttery pastry.
- Ideal for any occasion: Whether for a family gathering or a special event, this tart is a crowd-pleaser.
- Uses seasonal fruit: A great way to make use of fresh apples and pears.
- Make ahead: This can be prepared in advance, making it convenient for entertaining.
Ingredients Needed to Make Mary Berry Apple and Pear Tart
For the shortcrust pastry:
- 200g (7 oz) plain flour – for a crisp and flaky base.
- 100g (3.5 oz) cold butter – cubed, for a rich, buttery pastry.
- 1 egg yolk – to bind the dough.
- 2 tablespoons cold water – to help bring the dough together.
For the filling:
- 2 apples – peeled, cored, and thinly sliced.
- 2 pears – peeled, cored, and thinly sliced.
- 50g (1.7 oz) caster sugar – adds sweetness to the fruit filling.
- 1 tablespoon lemon juice – to prevent the fruit from browning and add a slight tang.
- 1 teaspoon ground cinnamon – adds a warm, spiced flavor to the filling.
- 2 tablespoons apricot jam – for glazing the tart and giving it a shiny finish.
Equipment
- Tart tin (9-inch)
- Rolling pin
- Mixing bowls
- Pastry brush
- Sharp knife
- Chopping board
- Measuring spoons and cups
Instructions to Make Mary Berry Apple and Pear Tart
- Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the tart.
- Make the pastry: In a mixing bowl, rub the cold butter into the flour using your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and cold water, mixing until the dough comes together. Wrap the dough in cling film and chill in the fridge for 20-30 minutes.
- Roll out the pastry: Once chilled, roll out the pastry on a lightly floured surface until it’s large enough to line your tart tin. Gently press the pastry into the tin and trim any excess around the edges. Prick the base with a fork and chill for another 10 minutes.
- Blind bake the pastry: Line the pastry with parchment paper and fill with baking beans. Bake for 10-12 minutes, then remove the parchment and beans, and bake for another 5 minutes until the pastry is golden and crisp.
- Prepare the fruit filling: While the pastry is baking, toss the sliced apples and pears in a bowl with the caster sugar, lemon juice, and cinnamon. Ensure the fruit is well coated.
- Arrange the fruit: Once the pastry is ready, arrange the apple and pear slices in the tart shell in an alternating pattern, creating a beautiful layered effect.
- Bake the tart: Place the tart in the oven and bake for 25-30 minutes, or until the fruit is tender and the pastry is golden.
- Glaze the tart: In a small saucepan, heat the apricot jam with a tablespoon of water until melted and smooth. Brush the glaze over the warm tart to give it a shiny finish.
- Serve: Let the tart cool slightly before serving. Enjoy it warm or at room temperature with a dollop of cream or a scoop of vanilla ice cream.
What Goes Well With Mary Berry Apple and Pear Tart
- Vanilla ice cream: A cool, creamy contrast to the warm tart.
- Whipped cream: Light and fluffy cream adds an extra layer of indulgence.
- Custard: A classic British accompaniment that complements the fruit filling.
- Caramel sauce: Drizzle over the tart for an extra touch of sweetness.
- Fresh berries: Raspberries or blackberries provide a tart contrast to the sweet fruit.
Expert Tips for Making the Best Mary Berry Apple and Pear Tart
- Chill the pastry: Chilling the pastry dough before rolling helps prevent shrinking during baking.
- Use ripe fruit: Choose ripe but firm apples and pears for the best texture and flavor.
- Arrange the fruit beautifully: Take your time arranging the fruit in a pattern to make the tart look professional.
- Glaze for shine: The apricot glaze not only adds sweetness but also gives the tart a beautiful, glossy finish.
- Serve warm: The tart is best served warm or at room temperature for the perfect texture.
Easy Variations of Mary Berry Apple and Pear Tart
- Add ground almonds: Sprinkle ground almonds over the pastry base before adding the fruit for extra texture and flavor.
- Swap the fruit: Use other fruits like peaches, plums, or nectarines for a seasonal twist.
- Add spices: Experiment with different spices like nutmeg or cardamom for a spiced version.
- Use puff pastry: For a quicker version, use ready-made puff pastry instead of making your own shortcrust pastry.
- Add a crumble topping: For a twist, add a crumble topping made from oats, butter, and sugar for added crunch.
Best Practices to Store Mary Berry Apple and Pear Tart
- Refrigerate leftovers: Store the tart in an airtight container in the fridge for up to 3 days.
- Freeze for later: You can freeze the tart before or after baking. Wrap tightly in cling film and foil, then freeze for up to 2 months.
- Keep it airtight: If storing leftovers, ensure the tart is well covered to maintain freshness.
Best Practices to Reheat Mary Berry Apple and Pear Tart
- Oven method: Reheat in the oven at 160°C (320°F) for 10 minutes, or until warmed through.
- Microwave option: Individual slices can be reheated in the microwave, though the pastry may lose some crispness.
How Can I Make Mary Berry Apple and Pear Tart Healthier?
- Use less sugar: Reduce the amount of sugar in the fruit filling for a lighter version.
- Use whole wheat pastry: Swap plain flour for whole wheat flour to add fiber to the pastry.
- Skip the glaze: For a less sweet version, skip the apricot glaze.
- Add more fruit: Increase the fruit-to-pastry ratio by adding more apple and pear slices.
Nutrition Value (per serving)
- Calories: 320
- Protein: 4g
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 5g
FAQs
Can I use puff pastry instead of shortcrust pastry for apple and pear tart?
Yes, puff pastry can be used as a quicker alternative to shortcrust pastry. It will give the tart a lighter, flaky texture compared to the more solid base of shortcrust pastry.
How do I prevent the fruit from making the tart soggy?
To prevent the tart from becoming soggy, ensure the fruit is well-drained after slicing, and you can also sprinkle a thin layer of ground almonds or breadcrumbs on the pastry base to absorb excess moisture during baking.
Can I make apple and pear tart ahead of time?
Yes, apple and pear tart can be made ahead of time. You can prepare the tart, bake it, and store it in the fridge for up to 2 days. Reheat it in the oven before serving to maintain the crispness of the pastry.
How do I store leftover apple and pear tart?
Store leftover apple and pear tart in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Final Words
Mary Berry’s Apple and Pear Tart is the perfect dessert for any occasion, offering a combination of sweet, juicy fruit and buttery pastry. This elegant yet simple tart is easy to prepare, and its beautiful presentation makes it a great choice for entertaining. Serve it with a side of whipped cream, ice cream, or custard, and enjoy the delightful flavors of apples and pears baked to perfection. Try this recipe today for a timeless treat that’s sure to impress!
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Mary Berry Apple And Pear Tart Recipe
- Prep Time: 30
- Cook Time: 35
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Apple and Pear Tart is a classic fruit tart made with a crisp, buttery shortcrust pastry and a filling of fresh apples and pears. The fruits are gently cooked to enhance their natural sweetness and arranged beautifully on top of the pastry. The tart is finished with a light glaze, adding a professional touch and a glossy appearance.
Ingredients
For the shortcrust pastry:
- 200g (7 oz) plain flour – for a crisp and flaky base.
- 100g (3.5 oz) cold butter – cubed, for a rich, buttery pastry.
- 1 egg yolk – to bind the dough.
- 2 tablespoons cold water – to help bring the dough together.
For the filling:
- 2 apples – peeled, cored, and thinly sliced.
- 2 pears – peeled, cored, and thinly sliced.
- 50g (1.7 oz) caster sugar – adds sweetness to the fruit filling.
- 1 tablespoon lemon juice – to prevent the fruit from browning and add a slight tang.
- 1 teaspoon ground cinnamon – adds a warm, spiced flavor to the filling.
- 2 tablespoons apricot jam – for glazing the tart and giving it a shiny finish.
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the tart.
- Make the pastry: In a mixing bowl, rub the cold butter into the flour using your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and cold water, mixing until the dough comes together. Wrap the dough in cling film and chill in the fridge for 20-30 minutes.
- Roll out the pastry: Once chilled, roll out the pastry on a lightly floured surface until it’s large enough to line your tart tin. Gently press the pastry into the tin and trim any excess around the edges. Prick the base with a fork and chill for another 10 minutes.
- Blind bake the pastry: Line the pastry with parchment paper and fill with baking beans. Bake for 10-12 minutes, then remove the parchment and beans, and bake for another 5 minutes until the pastry is golden and crisp.
- Prepare the fruit filling: While the pastry is baking, toss the sliced apples and pears in a bowl with the caster sugar, lemon juice, and cinnamon. Ensure the fruit is well coated.
- Arrange the fruit: Once the pastry is ready, arrange the apple and pear slices in the tart shell in an alternating pattern, creating a beautiful layered effect.
- Bake the tart: Place the tart in the oven and bake for 25-30 minutes, or until the fruit is tender and the pastry is golden.
- Glaze the tart: In a small saucepan, heat the apricot jam with a tablespoon of water until melted and smooth. Brush the glaze over the warm tart to give it a shiny finish.
- Serve: Let the tart cool slightly before serving. Enjoy it warm or at room temperature with a dollop of cream or a scoop of vanilla ice cream.
