Mary Berry’s Canterbury Tart

Mary Berry’s Canterbury Tart is a quintessential British bake that feels like a trip to a country tea room. It’s a sophisticated upgrade to a standard apple pie, featuring a “frangipane-style” topping of ground almonds and melted butter that creates a golden, custard-like crust over tart cooking apples.

Approach B: If you do nothing else, make sure you blind bake that pastry case until it is truly golden and crisp before adding the fruit. There is nothing Mary Berry dislikes more than a “soggy bottom,” and since the apples release juice and the almond topping is liquid, that pre-bake is your only defense. I’ve found that the 5-minute bake without the beans is the most critical part—it seals the pastry surface so the jam doesn’t soak through.

The blackcurrant jam is doing more work than you’d think here. While the apples provide the bulk, the sharp, dark berries in the jam cut through the sweetness of the almond topping and give the tart a beautiful hidden layer of color. It’s the perfect Sunday lunch dessert because it’s sturdy enough to slice perfectly but soft enough to melt into a pool of warm custard or clotted cream.

Mary Berry’s Canterbury Tart Ingredients

• 225g (8oz) sweet shortcrust pastry (chilled)
• 3 large cooking apples (Bramley are best), peeled, cored, and thinly sliced
• 2 tbsp blackcurrant jam
• 2 large eggs
• 50g (2oz) caster sugar
• 50g (2oz) unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• 50g (2oz) ground almonds

Steps to Make Mary Berry’s Canterbury Tart

• 1. Prep the Oven: Preheat your oven to 190°C (375°F/Gas Mark 5).
• 2. Line the Tin: Roll out the pastry on a floured surface to the thickness of a £1 coin. Line a 23cm (9in) loose-bottomed tart tin, leaving a slight overhang. Prick the base with a fork and chill in the fridge for 30 minutes to prevent shrinkage.3. Blind Bake: Line the pastry with baking paper and fill with ceramic baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for another 5 minutes until the base is sandy to the touch and golden. Trim any excess pastry overhang with a sharp knife.
• 4. The Jam Layer: Spread the blackcurrant jam evenly over the warm pastry base. This creates a waterproof barrier and a burst of tart flavor.
• 5. Arrange the Fruit: Lay the sliced cooking apples over the jam. Don’t worry about being too neat; they will be covered by the almond mixture, but try to keep the layer relatively even.
• 6. Whisk the Topping: In a bowl, whisk together the eggs, caster sugar, melted butter, vanilla, and ground almonds until smooth and combined.
• 7. Fill and Finish: Pour the almond mixture over the apples, using a spatula to spread it to the edges. Bake for 30–35 minutes until the topping is puffed, golden brown, and set in the middle.

Recipe Tips

• Choose Bramleys: Cooking apples (like Bramleys) are essential because they break down into a fluffy, tart puree while baking, which contrasts beautifully with the almond crust.
• Cool the Butter: Make sure your melted butter isn’t boiling hot when you add it to the eggs, or you might accidentally scramble them!
• Pastry Overhang: Always leave a little pastry hanging over the edge of the tin before the first bake. Pastry naturally shrinks, and this ensures you don’t end up with a “short” crust that can’t hold the filling.
• Jam Swap: If you can’t find blackcurrant, raspberry jam works beautifully as a substitute, providing a similar tartness.

What To Serve With Mary Berry’s Canterbury Tart

• Warm Custard: The classic British choice. The creamy vanilla sauce loves the tart apples.
• Clotted Cream: A thick dollop of Cornish clotted cream makes this feel like a true high tea treat.
• Vanilla Ice Cream: If serving the tart warm, the cold ice cream provides a lovely temperature contrast.

How To Store Mary Berry’s Canterbury Tart

• Countertop: You can keep this under a cake dome for 2 days. The ground almonds keep the sponge topping quite moist.
• Fridge: It will last for 4 days in the fridge. Note that the pastry will lose some of its “snap” the longer it sits.
• Freezer: This tart freezes surprisingly well. Wrap it tightly in foil and freeze for up to 3 months. Thaw in the fridge and refresh in a 150°C oven for 10 minutes to crisp the pastry back up.

Mary Berry’s Canterbury Tart Nutrition Facts

Per serving (estimated for 8 servings):

Nutrient	Amount
Calories	345 kcal
Total Fat	21g
Carbs	35g
Sugars	18g
Protein	6g

FAQs

Try More Recipes:

• Mary Berry Pickled Beetroot
• Mary Berry Pickled Onions
• Asparagus Soup Mary Berry