Mary Berry’s Canterbury Tart is made with butter, plain flour, icing sugar, eggs, caster sugar, lemons, melted butter, Bramley apples, dessert apples, and demerara sugar. This delicious Canterbury Tart recipe creates a delightful dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Ingredients Needed
For the pastry:
- 100g/4oz butter, cubed
- 200g/8oz plain flour
- 25g/1oz icing sugar, sifted
- 1 egg, beaten
For the filling:
- 4 eggs
- 200g/8oz caster sugar
- 2 lemons, rind and juice only, grated
- 100g/4oz butter, melted
- 2 large Bramley apples (about 350g/12oz in weight), peeled
- 2 dessert apples, peeled and thinly sliced
- 25g/1oz demerara sugar
How To Make Canterbury Tart
- Prepare the pastry: Rub the butter into the flour and icing sugar until the mixture resembles fine breadcrumbs. Stir in the beaten egg to form a dough. This can also be done in a food processor.
- Roll out and line tin: Roll out the dough on a floured surface and use it to line a round 28cm/11in (3.5cm/1½in deep) flan tin, creating a lip around the edge. Chill for 30 minutes.
- Preheat oven: Preheat to 200°C/400°F/Gas 6.
- Make the filling: Beat the eggs, caster sugar, lemon rind, and juice together in a bowl. Stir in the warm melted butter. Coarsely grate the Bramley apples directly into the mixture and mix well.
- Assemble and bake: Remove the chilled tart shell from the fridge. Pour the lemon mixture into the shell. Arrange the dessert apple slices around the edge, overlapping slightly. Sprinkle with demerara sugar. Bake on a heavy baking tray for 40-50 minutes until the center is firm and the apples are lightly browned.
- Serve: Allow to cool slightly before serving.
Recipe Tips
- Chill the pastry: Always chill the pastry in the tin for 30 minutes before baking. This helps prevent it from shrinking during baking.
- Use room temperature butter: For the pastry, make sure the butter is at room temperature for easier mixing and better texture.
- Preheat your oven properly: Ensure your oven is fully preheated to 200°C/400°F before baking to get an even, golden crust.
- Grate the apples directly: Coarsely grate the Bramley apples directly into the filling mixture to prevent them from turning brown before baking.
- Bake on a heavy tray: Place the tart on a heavy baking tray to catch any drips and to ensure even baking.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Canterbury Tart cool to room temperature before placing it in the fridge. Cover the tart with plastic wrap or store it in an airtight container. It will be kept in the refrigerator for up to 3 days.
- Freeze: Let the tart cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To thaw, remove it from the freezer and leave it to defrost in the fridge overnight.
- Reheat: Preheat the oven to 180°C/350°F. Place the tart on a baking tray and heat for 10-15 minutes until warmed through.
Nutrition Facts
Serving Size: 1 slice (out of 10 servings)
- Calories: 370
- Total Fat: 19g
- Saturated Fat: 11g
- Cholesterol: 80mg
- Sodium: 80mg
- Potassium: 150mg
- Total Carbohydrate: 46g
- Dietary Fiber: 2g
- Sugars: 33g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Bean Salad
- Mary Berry’s Death By Chocolate Cake
- Mary Berry Leek And Potato Gratin
- Mary Berry Chicken Pasta Bake
Mary Berry Canterbury Tart
Description
Mary Berry’s Canterbury Tart is made with butter, plain flour, icing sugar, eggs, caster sugar, lemons, melted butter, Bramley apples, dessert apples, and demerara sugar. This delicious Canterbury Tart recipe creates a delightful dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 10 people.
Ingredients
For the pastry:
For the filling:
Instructions
- Prepare the pastry: Rub the butter into the flour and icing sugar until the mixture resembles fine breadcrumbs. Stir in the beaten egg to form a dough. This can also be done in a food processor.
- Roll out and line tin: Roll out the dough on a floured surface and use it to line a round 28cm/11in (3.5cm/1½in deep) flan tin, creating a lip around the edge. Chill for 30 minutes.
- Preheat oven: Preheat to 200°C/400°F/Gas 6.
- Make the filling: Beat the eggs, caster sugar, lemon rind, and juice together in a bowl. Stir in the warm melted butter. Coarsely grate the Bramley apples directly into the mixture and mix well.
- Assemble and bake: Remove the chilled tart shell from the fridge. Pour the lemon mixture into the shell. Arrange the dessert apple slices around the edge, overlapping slightly. Sprinkle with demerara sugar. Bake on a heavy baking tray for 40-50 minutes until the center is firm and the apples are lightly browned.
- Serve: Allow to cool slightly before serving.
Notes
- Chill the pastry: Always chill the pastry in the tin for 30 minutes before baking. This helps prevent it from shrinking during baking.
- Use room temperature butter: For the pastry, make sure the butter is at room temperature for easier mixing and better texture.
- Preheat your oven properly: Ensure your oven is fully preheated to 200°C/400°F before baking to get an even, golden crust.
- Grate the apples directly: Coarsely grate the Bramley apples directly into the filling mixture to prevent them from turning brown before baking.
- Bake on a heavy tray: Place the tart on a heavy baking tray to catch any drips and to ensure even baking.
Mary Berry Canterbury Tart