Imen Dridi The Canterbury Tart, a favorite of renowned British culinary author and TV personality, Mary Berry, is a classic British dessert celebrated for its delightful taste and straightforward preparation. Key to this classic dessert are a sweet shortcrust pastry, crisp apples, and a tangy blackcurrant jam. Let’s explore the intricacies of this timeless treat.
Why is Mary Berry’s Canterbury Tart So Popular?
This dessert has captured hearts for several reasons:
- Simple Preparation: Whether you’re a beginner or an experienced chef, the recipe is easy to follow.
- Versatile Dessert: Suitable for any event, from casual family dinners to celebratory gatherings.
- Unique Taste: The combination of sweet pastry and tangy apple filling is bound to impress.
- Seasonal: A great way to utilize apples during the fall. You can also experiment with other seasonal fruits like pears.
- Kid-friendly: Not only will children relish the sweet treat, they can also assist in baking, making it a fun family activity.
Selecting the Best Apples for Canterbury Tart
Crisp and slightly sour apples like Granny Smith, Honeycrisp, or Braeburn work best for a Canterbury tart. They hold their shape well when baked and offer a flavor balance between sweet and tart.
Mary Berry’s Canterbury Tart Ingredients
- 225g (8oz) sweet shortcrust pastry
- 3 large cooking apples, peeled, cored and thinly sliced
- 2 tablespoons blackcurrant jam
- 2 large eggs
- 50g (2oz) caster sugar
- 50g (2oz) unsalted butter, melted
- 1 teaspoon vanilla extract
- 50g (2oz) ground almonds
Steps to Make Mary Berry’s Canterbury Tart
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Roll out the pastry on a floured surface and use it to line a 23cm (9in) tart tin. Prick the base with a fork and chill in the fridge for 30 minutes.
- Line the pastry with baking paper and fill with baking beans. Bake in the preheated oven for 15 minutes.
- Remove the baking paper and beans and bake for a further 5 minutes or until the pastry is golden brown. Remove from the oven and allow to cool.
- Spread the blackcurrant jam over the base of the pastry case. Arrange the sliced apples on top of the jam.
- In a mixing bowl, whisk the eggs, caster sugar, melted butter, vanilla extract, and ground almonds together until well combined. Pour the mixture over the apples and spread evenly.
- Bake in the preheated oven for 30-35 minutes or until the filling is set and golden brown. Remove from the oven and allow to cool before serving.
Expert Tips for a Perfect Tart
- Blind Baking: Ensures a crisp pastry base. Line the pastry with parchment and fill with baking beans. Bake for 15-20 minutes, then remove the beans and paper.
- Fruit Selection: You can use fresh or frozen fruits. Remember to defrost and drain excess liquid from frozen fruits before using.
- Flavor Boost: Lemon zest can be added to the filling for a fresh, tangy twist.
- Cooling: Let the tart cool to room temperature before chilling in the fridge for at least an hour. This allows the filling to set, making it easier to cut.
Serving Suggestions for Canterbury Tart
- Whipped Cream: A dollop of whipped cream helps balance the tart’s sweetness.
- Vanilla Ice Cream: A scoop of ice cream adds a creamy texture and flavor.
- Custard: Both warm and cold custard complement the tart’s sweet and tangy flavor.
- Fresh Berries: Add a pop of color and fresh flavor with a side of strawberries or raspberries.
- Tea or Coffee: Serve with a warm beverage for a cozy contrast to the tart’s sweetness.
Storing and Reheating Leftovers
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. When reheating, use an oven or microwave to avoid a soggy texture. In the oven, reheat at 350 degrees Fahrenheit for 10-15 minutes, then remove the foil and bake for another 5-10 minutes for a crispier crust. In the microwave, reheat slices for 20-30 seconds on high.
FAQ Section
How long does it take to bake a Canterbury Tart?
Generally, the tart is baked for 30-40 minutes at 375 degrees Fahrenheit (190 degrees Celsius), until the pastry is golden brown and the filling has set.
Do you cover the Canterbury Tart while baking?
Some recipes suggest covering the tart with aluminum foil during the initial stages of baking to prevent the pastry from burning or browning too quickly.
How can you tell when a Canterbury Tart is done?
Look for a golden brown top, crisp edges, and firm filling. A toothpick or skewer inserted should come out clean. An instant-read thermometer should read 160-170°F (71-77°C) in the filling.
Where did the Canterbury Tart originate?
The tart dates back to 14th century England. The first recorded recipe was penned in 1381 by Geoffrey Chaucer, author of The Canterbury Tales.
Try Other Mary Berry Recipes:
Mary Berry’s Canterbury Tart Nutrition Facts
- Serving Size: 1 slice (1/8 of a 9-inch tart)
- Calories: 240
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 50mg
- Sodium: 160mg
- Total Carbohydrate: 32g
- Dietary Fiber: 2g
- Total Sugars: 15g
- Protein: 3g
Mary Berry’s Canterbury Tart
Description
The Canterbury Tart, a favorite of renowned British culinary author and TV personality, Mary Berry, is a classic British dessert celebrated for its delightful taste and straightforward preparation. Key to this classic dessert are a sweet shortcrust pastry, crisp apples, and a tangy blackcurrant jam. Let’s explore the intricacies of this timeless treat.
Ingredients
Instructions
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Roll out the pastry on a floured surface and line a 23cm (9in) tart tin. Prick the base with a fork and chill in the fridge for 30 minutes.
- Line the pastry with baking paper and baking beans. Bake for 15 minutes.
- Remove the baking paper and beans and bake for a further 5 minutes or until golden brown. Allow to cool.
- Spread blackcurrant jam over the pastry base. Arrange the sliced apples on top.
- Whisk the eggs, sugar, melted butter, vanilla extract, and ground almonds until well combined. Pour over the apples and spread evenly.
- Bake for 30-35 minutes until set and golden brown. Allow to cool before serving.
Notes
- Blind Baking: Ensures a crisp pastry base. Line the pastry with parchment and fill with baking beans. Bake for 15-20 minutes, then remove the beans and paper.
- Fruit Selection: You can use fresh or frozen fruits. Remember to defrost and drain excess liquid from frozen fruits before using.
- Flavor Boost: Lemon zest can be added to the filling for a fresh, tangy twist.
- Cooling: Let the tart cool to room temperature before chilling in the fridge for at least an hour. This allows the filling to set, making it easier to cut.
