Description
Mary Berry’s Traditional Canterbury Tart showcases British baking heritage with its rich custard filling and delicate pastry crust. Generations of home cooks have treasured this elegant dessert that promises comfort and nostalgia with each sublime slice.
Ingredients
Scale
Main Ingredients:
- 3 large cooking apples, peeled, cored and thinly sliced
- 225 g (8 ounces) sweet shortcrust pastry
- 50 g (2 ounces) ground almonds
Filling and Binding Ingredients:
- 2 large eggs
- 50 g (2 ounces) caster sugar
- 50 g (2 ounces) unsalted butter, melted
- 2 tablespoons blackcurrant jam
- 1 teaspoon vanilla extract
Instructions
- Meticulously prepare your kitchen workspace by positioning a rack in the middle of the oven and heating it precisely to 190°C/375°F (Gas Mark 5).
- Generously dust a clean work surface with flour and delicately roll out the pastry into a thin, even sheet that will comfortably cover a 23 centimeter (9 inch) tart tin.
- Carefully transfer the pastry into the tart tin, gently pressing it against the sides and base, then puncture the bottom with a fork to prevent air bubbles. Refrigerate the lined tin for 30 minutes to ensure a crisp foundation.
- Cover the chilled pastry with parchment paper and fill with ceramic baking weights or dried beans to prevent rising. Bake for 15 minutes to create a stable base.
- Remove the weights and parchment paper, then return the pastry to the oven for an additional 5 minutes until it achieves a golden-brown complexion. Let the shell cool completely.
- Spread a luxurious layer of blackcurrant jam across the pastry base, creating an even, glistening surface.
- Artfully arrange thinly sliced apples in an overlapping pattern across the jam-covered base.
- In a mixing bowl, vigorously whisk eggs, granulated sugar, melted butter, vanilla extract, and ground almonds until the mixture transforms into a smooth, homogeneous cream.
- Gently pour the almond cream over the arranged apple slices, ensuring complete and even coverage.
- Bake the tart for 30-35 minutes, watching for a set, golden-brown surface that signals perfect doneness. Allow the tart to cool completely before slicing and serving.
Notes
- Chill the pastry in the fridge for 30 minutes before rolling to prevent shrinkage and maintain its shape.
- Use cold butter when making the pastry to create a flaky, tender crust that melts in your mouth.
- Remove the tart from the pan carefully by placing it on a wide glass or can, letting the sides fall down gently.
- Dust with powdered sugar just before serving for an elegant, classic finishing touch that adds a sweet sparkle.
- Garnish with fresh mint leaves or additional berries to create a visually stunning presentation that impresses guests.
- Store leftover tart in an airtight container in the refrigerator for up to 3 days to maintain its delicious texture and flavor.
- Slice with a sharp, clean knife dipped in hot water for perfectly neat and clean cuts every time.
- Check the tart’s doneness by gently shaking the pan – the filling should have a slight wobble but not be completely liquid.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg