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
Scale
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.