Mary Berry Canterbury Tart

A tart worth lingering over — lemony, buttery, quietly nostalgic

I first stumbled across Canterbury Tart in a dusty little cookbook tucked at the back of my mum’s pantry — you know the kind with faded photos and handwritten notes in the margins. It looked humble, almost shy compared to all the flashy desserts out there, but oh my… when that lemony scent started filling the kitchen, I knew I’d found something golden.

It’s sweet, but not cloying. Tangy, but gently so. And the way those currants sort of bubble and caramelise at the edges? Magic. It’s the kind of bake you don’t rush. You make a cup of tea, maybe put the radio on low, and take your time.

Why You’ll Love It

• Proper nostalgic – This tart has that old-school charm that just feels like home.
• Zesty and sweet – The lemon curd brings just enough sharpness to balance the sugar.
• Make-ahead magic – Holds up beautifully for a few days, and some say it’s better on day two.
• Easy to decorate – A dusting of icing sugar is all you need — no fuss.
• Lovely with a cuppa – Whether it’s afternoon tea or a cheeky late-night slice.

Ingredients

• 225g all-purpose flour
• 125g cold butter (cubed)
• 1–2 tbsp cold water
• 5 tbsp lemon curd (more if you’re feeling bold)
• 2 tbsp ground almonds
• 2 tbsp caster sugar
• Zest of 1 lemon
• A handful of currants
• 1 egg (for glaze)
• Icing sugar (to dust)

How to Make It

Start with the pastry base:

Rub the flour and butter together with your fingertips until it looks like breadcrumbs. Add just enough water to bring it into a dough — don’t overwork it or you’ll lose that lovely short texture.

Chill out a bit:

Wrap the dough and pop it in the fridge for at least 20 minutes. I usually forget and leave it longer — no harm done.

Roll and line:

Roll out the pastry on a floured surface, then press it into a tart tin (about 8–9 inches). Prick the base with a fork and chill again while the oven preheats to 190°C (375°F).

Blind bake for crispness:

Line the tart case with parchment, fill with baking beans or rice, and bake for 15 minutes. Remove the beans and bake for another 5 minutes until just golden.

Fill it up:

Spread the lemon curd evenly over the base. Mix the almonds, sugar, and lemon zest together, then sprinkle it over the curd. Dot with currants.

Bake again — just right:

Beat the egg and lightly brush the pastry edges with it. Bake the filled tart for another 15–20 minutes, or until the top is gently golden and set.

Cool and dust:

Let it cool in the tin for a few minutes before lifting out. Dust with icing sugar once it’s cool enough to touch — or not, if you like that rustic look.

Common Mistakes and How to Dodge Them

Why is my pastry tough?
You probably overmixed it. Next time, stop as soon as the dough holds together.

My base went soggy — help?
Blind baking is your friend here. Don’t skip it.

Too sharp?
Not all lemon curds are created equal. Try a milder one or reduce the zest if needed.

Pastry shrinking?
Make sure to chill it twice — once after mixing, and once after lining the tin.

Storage and Reheating

• Room temp: Covered, it keeps well for 2 days.
• Fridge: Up to 4 days in an airtight container.
• Freezer: Wrap tightly and freeze for up to 2 months.
• Reheat: Warm slices gently in a low oven (or just enjoy cold — I usually do).

Frequently Asked Questions

Do I have to use lemon curd?
Not strictly — orange or raspberry curd also work, but lemon’s the classic.

Can I make this gluten-free?
Yes, swap the flour for a gluten-free blend — but check it’s good for pastry.

What’s the best way to serve it?
Honestly? Still slightly warm, with a dollop of crème fraîche or plain whipped cream.

Can I add more fruit?
Sure. A few raspberries or blueberries wouldn’t hurt, but don’t overload or it gets soggy.

Nutrition Facts (Per Serving)

• Calories: 350 kcal
• Fat: 20g
• Carbs: 45g
• Sugars: 20g
• Protein: 6g
• Sodium: 150mg

Try More Mary Berry Recipes:

• Mary Berry Caraway Seed Cake
• Mary Berry Bara Brith
• Mary Berry Meat And Potato Pie Recipe