Mary Berry’s Canterbury Tart is a classic British dessert that combines a rich pastry base with a creamy almond custard filling topped with fresh apples and apricot glaze. This elegant tart is perfect for tea parties, special occasions, or simply as a comforting homemade treat.
What is Mary Berry Canterbury Tart?
Mary Berry’s Canterbury Tart is a traditional British dessert featuring a buttery shortcrust pastry base filled with a creamy almond-flavored custard. The tart is topped with thinly sliced apples and finished with a shiny apricot glaze for added sweetness and elegance.
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Why You Should Try This Recipe
- Classic elegance: A sophisticated dessert for any occasion.
- Deliciously balanced flavors: Almond, apple, and apricot create a perfect combination.
- Versatile: Ideal for tea time, dessert, or festive celebrations.
- Homemade charm: A great recipe to impress family and friends.
- Customizable toppings: Add nuts or other fruits for variation.
Ingredients Needed to Make Mary Berry Canterbury Tart
For the Pastry:
- Plain flour – 175g, for a crisp shortcrust base.
- Butter – 85g, chilled and diced, adds richness.
- Caster sugar – 50g, for a slight sweetness.
- Egg yolk – 1, for binding the pastry.
- Cold water – 1-2 tablespoons, to bring the dough together.
For the Filling:
- Butter – 50g, softened, adds richness.
- Caster sugar – 50g, for sweetness.
- Eggs – 2, for a smooth custard.
- Ground almonds – 50g, adds flavor and texture.
- Vanilla extract – 1 teaspoon, for a hint of flavor.
- Double cream – 150ml, creates a creamy custard.
For the Topping:
- Apples – 2 medium, peeled, cored, and thinly sliced.
- Apricot jam – 2 tablespoons, warmed, for glazing.
Equipment Needed
- 9-inch tart tin
- Mixing bowls
- Rolling pin
- Baking beans or pie weights
- Pastry brush
Instructions to Make Mary Berry Canterbury Tart
Step 1: Prepare the Pastry
- In a mixing bowl, rub the chilled butter into the flour until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar, then add the egg yolk and a tablespoon of cold water. Mix until the dough comes together, adding more water if necessary.
- Wrap the dough in cling film and chill in the refrigerator for 30 minutes.
Step 2: Roll Out and Blind Bake the Pastry
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Roll out the chilled pastry on a lightly floured surface and line the tart tin. Trim the edges and prick the base with a fork.
- Line the pastry with parchment paper and fill with baking beans or pie weights.
- Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until the base is lightly golden.
Step 3: Make the Filling
- In a mixing bowl, beat the softened butter and caster sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the ground almonds, vanilla extract, and double cream until smooth.
Step 4: Assemble the Tart
- Pour the almond filling into the baked pastry case, spreading it evenly.
- Arrange the sliced apples in a circular pattern on top of the filling.
Step 5: Bake the Tart
- Bake the tart in the preheated oven for 30–35 minutes, or until the filling is set and golden.
Step 6: Glaze and Serve
- Warm the apricot jam in a small saucepan or microwave. Brush it over the apples for a shiny glaze.
- Allow the tart to cool slightly before slicing and serving.
What Goes Well With Mary Berry Canterbury Tart
- Whipped cream: Adds a light and creamy touch.
- Vanilla ice cream: Perfect for a warm slice of tart.
- Custard: Complements the almond and apple flavors.
- Fresh berries: Adds a refreshing contrast.
- Hot tea or coffee: Ideal for a cozy pairing.
Expert Tips for Making the Best Mary Berry Canterbury Tart
- Chill the pastry: Prevents shrinkage during baking.
- Don’t overwork the dough: Keep the pastry light and crisp.
- Slice apples thinly: Ensure they cook evenly in the tart.
- Use quality jam: A good apricot jam enhances the glaze.
- Serve slightly warm: Brings out the tart’s flavors beautifully.
Easy Variations of Mary Berry Canterbury Tart
- Pear tart: Replace apples with thinly sliced pears.
- Nut topping: Add a sprinkle of flaked almonds before baking.
- Spiced filling: Add a pinch of cinnamon or nutmeg to the almond custard.
- Gluten-free option: Use a gluten-free flour blend for the pastry.
- Chocolate drizzle: Drizzle melted chocolate over the cooled tart for indulgence.
Best Practices to Store Mary Berry Canterbury Tart
- Room temperature: Store covered for up to 1 day.
- Refrigerate: Keeps fresh for up to 3 days in an airtight container.
- Freeze: Wrap the tart tightly and freeze for up to 1 month. Thaw in the fridge before serving.
How Can I Make Mary Berry Canterbury Tart Healthier?
- Use a whole wheat pastry base for added fiber.
- Replace caster sugar with natural sweeteners like honey or maple syrup.
- Reduce the butter slightly and add Greek yogurt for creaminess.
Nutrition Value (per serving)
- Calories: 300
- Protein: 6g
- Fat: 20g
- Carbohydrates: 25g
FAQs
Can I make Mary Berry Canterbury Tart ahead of time?
Yes, you can prepare the tart a day in advance. Bake it as instructed, allow it to cool completely, and store it in the refrigerator. Reheat gently in the oven before serving or serve it chilled.
How do I prevent my pastry from shrinking during baking?
To prevent shrinkage, chill the pastry for at least 30 minutes before rolling it out. Line the pastry with parchment paper and use baking beans to weigh it down during blind baking.
Can I use a different fruit instead of apples for the topping?
Yes, you can substitute apples with pears, peaches, or even plums for a different flavor. Ensure the fruit is sliced thinly for even baking.
How do I get a shiny glaze on the tart?
Warm apricot jam in a saucepan or microwave until smooth, then brush it over the apples while the tart is still slightly warm. This creates a beautiful, glossy finish.
Final Words
Mary Berry’s Canterbury Tart is a delightful combination of buttery pastry, creamy filling, and sweet apples. Perfect for any occasion, this tart is as beautiful as it is delicious.
Try this recipe to enjoy a traditional dessert with a modern twist!
More By British Baking Recipes
- Mary Berry White Chocolate Mousse
- Mary Berry Madeleine
- Mary Berry Date And Walnut Scones
- Delia Smith Bread Pudding
Mary Berry Canterbury Tart
- Prep Time: 30
- Cook Time: 50
- Total Time: 1 hour 20 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Canterbury Tart is a traditional British dessert featuring a buttery shortcrust pastry base filled with a creamy almond-flavored custard. The tart is topped with thinly sliced apples and finished with a shiny apricot glaze for added sweetness and elegance.
Ingredients
For the Pastry:
- Plain flour – 175g, for a crisp shortcrust base.
- Butter – 85g, chilled and diced, adds richness.
- Caster sugar – 50g, for a slight sweetness.
- Egg yolk – 1, for binding the pastry.
- Cold water – 1-2 tablespoons, to bring the dough together.
For the Filling:
- Butter – 50g, softened, adds richness.
- Caster sugar – 50g, for sweetness.
- Eggs – 2, for a smooth custard.
- Ground almonds – 50g, adds flavor and texture.
- Vanilla extract – 1 teaspoon, for a hint of flavor.
- Double cream – 150ml, creates a creamy custard.
For the Topping:
- Apples – 2 medium, peeled, cored, and thinly sliced.
- Apricot jam – 2 tablespoons, warmed, for glazing.
Instructions
Step 1: Prepare the Pastry
- In a mixing bowl, rub the chilled butter into the flour until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar, then add the egg yolk and a tablespoon of cold water. Mix until the dough comes together, adding more water if necessary.
- Wrap the dough in cling film and chill in the refrigerator for 30 minutes.
Step 2: Roll Out and Blind Bake the Pastry
- Preheat your oven to 180°C (160°C fan) or 350°F.
- Roll out the chilled pastry on a lightly floured surface and line the tart tin. Trim the edges and prick the base with a fork.
- Line the pastry with parchment paper and fill with baking beans or pie weights.
- Bake for 15 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until the base is lightly golden.
Step 3: Make the Filling
- In a mixing bowl, beat the softened butter and caster sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the ground almonds, vanilla extract, and double cream until smooth.
Step 4: Assemble the Tart
- Pour the almond filling into the baked pastry case, spreading it evenly.
- Arrange the sliced apples in a circular pattern on top of the filling.
Step 5: Bake the Tart
- Bake the tart in the preheated oven for 30–35 minutes, or until the filling is set and golden.
Step 6: Glaze and Serve
- Warm the apricot jam in a small saucepan or microwave. Brush it over the apples for a shiny glaze.
- Allow the tart to cool slightly before slicing and serving.
