One of the most celebrated figures in British baking, Mary Berry, has shared her wisdom through numerous recipes, television shows, and cookbooks. Today, we delve into one of her iconic creations - the ultimate tart recipe, perfect for those who adore the art of baking or are keen to impress with their dessert skills.
The Essence of a Mary Berry Tart
Mary Berry's approach to tarts and baking in general revolves around simplicity, quality ingredients, and precise techniques. Here's what makes her tart recipes stand out:
- Clarity: Instructions are clear, enabling both novice and seasoned bakers to achieve impressive results.
- Balance: Her recipes are renowned for their perfect balance of flavors and textures.
- Versatility: Whether it's a savory tart or a sweet one, her recipes are easily adaptable.
Ingredients for Mary Berry's Ultimate Tart
The foundation of a tart is its pastry, and for this ultimate recipe, you'll need:
- 225g plain flour
- 100g butter, cold and cubed
- 25g icing sugar
- Pinch of salt
- 1 egg, beaten
For the filling:
- 175ml milk
- 175ml double cream
- 3 large eggs, plus 2 egg yolks
- 150g caster sugar
- Zest of 1 lemon
- 200g berries of your choice (e.g., raspberries, blackberries)
💡 Note: Feel free to experiment with different types of berries or even switch to fruits like cherries or pears for a different flavor profile.
The Baking Process
Preparing the Pastry
- Start by sieving the flour into a large bowl, add the butter, icing sugar, and salt, and rub in until the mixture resembles breadcrumbs.
- Add the beaten egg, mixing until the dough comes together.
- Gather the dough into a ball, wrap, and chill for about 30 minutes.
Making the Tart
- Preheat your oven to 200C/180C fan/gas mark 6.
- Roll out the chilled pastry on a lightly floured surface to fit your tart tin.
- Line the tart tin, prick the base with a fork, and chill for another 20 minutes.
- Blind bake the pastry using baking beans for about 15 minutes, then remove the beans and bake for another 5 minutes until lightly golden.
Filling the Tart
- In a pan, gently heat the milk and cream until just below boiling. Remove from heat.
- Whisk the eggs, yolks, caster sugar, and lemon zest together in a separate bowl.
- Gradually pour the warm cream mixture into the egg mixture, stirring constantly to temper the eggs.
- Pour the filling into your pre-baked pastry case.
- Arrange your berries on top of the filling.
Baking and Cooling
Bake the tart at the reduced temperature of 160C/140C fan/gas mark 3 for about 30-35 minutes, or until the filling has just set.
- The tart should still have a slight wobble in the center when you take it out.
- Allow it to cool down completely to room temperature before serving. Chilling it in the fridge for a few hours will enhance its flavor and texture.
👨🍳 Note: Overbaking can result in a curdled filling. Keep an eye on your tart to ensure it's just set.
Tips for a Perfect Tart
- Pastry: Use cold butter and ensure your hands are cool when working with the dough to prevent the butter from melting too quickly.
- Blind Baking: This prevents the pastry from becoming soggy. Don't skip this step, and make sure to prick the base before baking.
- Customization: Mix and match berries or even use different fruits to tailor the tart to your taste or the season.
Wrapping up Mary Berry's Tart Masterclass
With Mary Berry's ultimate tart recipe in your repertoire, you're not just baking a dessert; you're creating an experience that celebrates the beauty of fresh ingredients, classic techniques, and the joy of sharing something delectable. The simplicity of this recipe makes it accessible to everyone, yet its elegance will impress even the most discerning of dinner guests. Remember, the secret to perfect baking lies in patience, precision, and the love you put into your creation. Whether you're trying this out for a family gathering or to treat yourself, this tart is bound to leave a lasting impression.
Can I freeze Mary Berry’s tart?
+
You can freeze the tart after it has been baked and cooled. Wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to serve, defrost it in the refrigerator overnight and allow it to come to room temperature before eating.
What can I use if I don’t have a tart tin?
+
If you don’t have a tart tin, you can use a pie dish or even a springform cake tin. Ensure you adjust the cooking times slightly and keep an eye on the tart to prevent overcooking.
Is it possible to make the tart gluten-free?
+
Absolutely! Use a gluten-free flour blend that’s suitable for pastry. Keep in mind that gluten-free dough can be more fragile, so handle it with care when rolling out and transferring to the tin.
