Mary Berry Canterbury Tart Recipe
When it comes to baking a dessert with both tradition and flavor, Mary Berry's Canterbury Tart utterly nails it!This tart combines a rich pastry base with a creamy almond custard, topped with fresh apples and an apricot glaze.My family loves how the buttery crust pairs with the tangy lemon-infused custard.An important tip is to keep the butter cold when preparing the pastry to ensure a perfectly flaky crust.
Servings: 8
Ingredients
- 1 cup All-Purpose Flour
- 1/2 cup Butter cold, cubed
- 1/4 cup Granulated Sugar
- 1 Egg beaten
- 1/4 cup Raspberry Jam
- 2/3 cup Ground Almonds
- 2/3 cup Icing Sugar
- 1 Lemon zested
- 2 Eggs
- 1/4 cup Heavy Cream
- 1/4 tsp Almond Extract
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pastry on a lightly floured surface to fit a 9-inch tart tin.
- Prick the base with a fork and chill in the fridge for 30 minutes.
- Line the pastry with parchment paper, then fill with baking beans or pie weights.
- Bake for 15 minutes, then remove the weights and paper, and bake for another 5 minutes until golden.
- Spread the raspberry jam evenly over the base of the tart.
- Mix ground almonds, icing sugar, lemon zest, eggs, heavy cream, and almond extract to form the filling.
- Pour the almond filling over the jam layer in the tart shell.
- Bake for 25-30 minutes or until the filling is set and lightly browned on top.
- Let the tart cool before removing it from the tin.