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Mary Berry Canterbury Tart

Mary Berry Canterbury Tart
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berrys-canterbury-tart/