Mary Berry Apricot Tart
The Mary Berry apricot tart is a delightful dessert that showcases both elegance and simplicity. Loved for its buttery pastry and sweet, tangy apricot filling, this tart has earned a spot in many home bakers’ kitchens. Whether served at afternoon tea or as a refreshing end to a hearty meal, this classic British tart captures the flavors of summer in every bite. Using accessible ingredients and a straightforward technique, the apricot tart from Mary Berry’s repertoire offers both comfort and sophistication, making it an ideal choice for those who want to bake something impressive without unnecessary complications.
The Legacy of Mary Berry and Her Signature Desserts
Mary Berry is widely respected in the culinary world, particularly in the realm of baking. Known for her gentle approach, encouraging demeanor, and practical recipes, she has inspired generations of bakers. Her fruit-based desserts often highlight seasonal ingredients, and the apricot tart is no exception. This recipe combines her signature shortcrust pastry with the vibrant flavor of apricots, either fresh or preserved, to create a well-balanced and visually pleasing dish.
Why the Apricot Tart Stands Out
Among Mary Berry’s many recipes, the apricot tart holds a unique charm. It is less rich than a chocolate dessert and lighter than many cream-based tarts. Apricots bring a balance of tartness and sweetness, which pairs beautifully with a tender, buttery crust. The tart can be made year-round thanks to tinned or dried apricots, but when fresh apricots are in season, they provide an unbeatable flavor and texture.
Ingredients for a Traditional Mary Berry Apricot Tart
Creating a successful tart starts with selecting high-quality ingredients. The crust should be tender yet sturdy enough to hold the filling. The apricots need to be sweet but slightly firm, especially if you’re using fresh ones. Here’s a breakdown of what you’ll need:
For the pastry:
- 225g (about 1 ¾ cups) plain flour
- 100g (about ½ cup) cold unsalted butter, diced
- 25g (2 tbsp) icing sugar
- 1 egg yolk
- 12 tbsp cold water
For the filling:
- 810 fresh apricots, halved and pitted (or equivalent tinned apricots, drained)
- 75g (about â cup) caster sugar
- 2 eggs
- 150ml (about â cup) double cream
- 1 tsp vanilla extract
- Apricot jam for glazing
These ingredients result in a classic Mary Berry apricot tart with a beautiful balance of fruit and custard set inside a buttery, flaky crust.
Step-by-Step Preparation Method
Making an apricot tart involves three main steps: preparing the pastry, creating the filling, and assembling and baking the tart. While the process is simple, following the method precisely ensures the tart bakes evenly and retains its structure and flavor.
Making the Shortcrust Pastry
- Place the flour and butter in a large bowl. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the icing sugar, then add the egg yolk and water gradually. Mix with a knife or your hands until the dough just comes together.
- Form the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes to rest.
- After chilling, roll out the pastry on a lightly floured surface to fit a 23cm (9-inch) tart tin. Press gently into the edges and trim the excess.
- Prick the base with a fork and chill for another 10 minutes before baking.
Blind Baking the Pastry
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Line the pastry case with parchment paper and fill with baking beans or dried pulses.
- Bake for 15 minutes, then remove the paper and beans and return the shell to the oven for another 57 minutes until golden and firm.
Preparing the Apricot Filling
- In a bowl, whisk the eggs, caster sugar, cream, and vanilla extract until smooth.
- If using fresh apricots, you may wish to lightly cook them for a few minutes to soften them slightly.
Assembling the Tart
- Arrange the halved apricots cut-side up in the tart shell. Pour the custard mixture around the apricots, being careful not to overflow.
- Bake in the oven at 180°C (160°C fan) or 350°F for 2530 minutes, or until the custard is just set and slightly golden.
Finishing Touches
- Allow the tart to cool slightly. Warm a few spoonfuls of apricot jam and brush it over the top of the fruit for a glossy finish.
- Let the tart cool completely before slicing. Serve with a dollop of whipped cream or crème fraîche if desired.
Tips for a Perfect Apricot Tart
While the process is straightforward, a few baking tips can elevate your tart to bakery-level quality. Always chill your pastry to avoid shrinking. Don’t overfill the tart, as custard can overflow and cause a soggy base. Lastly, adjust the sweetness based on the tartness of your apricots.
Helpful Suggestions:
- Use a tart tin with a removable base for easier slicing and serving.
- Substitute apricots with plums or peaches for variation.
- Ensure even spacing of the fruit for balanced flavor in each bite.
- If the top browns too quickly, cover with foil during the final baking minutes.
Serving and Storing the Tart
The Mary Berry apricot tart is best served slightly chilled or at room temperature. It’s a beautiful dessert for garden parties, tea time, or as a light yet indulgent end to dinner. If you have leftovers, store them in an airtight container in the refrigerator for up to three days.
For longer storage, the tart can also be frozen. Wrap it tightly in foil or plastic wrap and freeze for up to one month. Thaw overnight in the fridge and allow it to return to room temperature before serving.
The Mary Berry apricot tart combines refined flavor with simple preparation, making it a beloved recipe for home bakers of all levels. Its balance of buttery crust, delicate custard, and vibrant apricots creates a dessert that is both satisfying and elegant. Whether made with fresh fruit during the summer or tinned apricots in colder months, this tart is a versatile and rewarding bake. With its timeless appeal and reliable technique, it’s no surprise that the apricot tart remains a standout in Mary Berry’s collection of desserts.