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.