Mary Berry’s Canterbury Tart is a classic British dessert featuring a sweet shortcrust pastry filled with a mixture of lemon curd, almonds, and currants. It’s then baked until golden and served with a dusting of icing sugar. This tart is a delightful blend of sweet and tangy flavors.
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💗 The Benefits Of Trying This Delicious Recipe
- Unique Flavor. The caraway seeds add a distinctive and delicious twist to the classic cake, making each bite a delightful surprise for your taste buds.
- Moist And Tender. With the perfect balance of butter and milk, this cake has a moist and tender texture that melts in your mouth, leaving you craving more.
- Easy To Make. Mary Berry’s recipe is simple to follow, making it accessible to both experienced bakers and beginners, ensuring a successful and satisfying baking experience.
- Versatile Delight. Enjoy it as a teatime treat, a delectable dessert, or a comforting snack, making it a versatile and crowd-pleasing addition to any occasion.
🍎 Mary Berry Canterbury Tart Ingredients
- 225g all-purpose flour
- 2 tablespoons caraway seeds
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 60ml milk
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- A pinch of salt
- Powdered sugar for dusting
🥧 Mary Berry Canterbury Tart Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line a 9-inch round cake pan with parchment paper.
- Combine the softened butter and caster sugar in a mixing basin. Combine them until they are light and frothy.
- Beat in the eggs gradually, one by one, ensuring that each is thoroughly incorporated before adding the next.
- Stir in the caraway seeds, lemon zest, and vanilla extract to impart delectable flavors to the batter.
- Add the all-purpose flour, baking powder, and a sprinkle of salt via sifting. To create a smooth batter, gradually combine the ingredients.
- Add the milk and mix until a malleable dropping consistency is reached.
- Pour the batter into the prepared cake pan and level the surface using a spatula.
- Bake for approximately 50 minutes in a preheated oven, or until a skewer inserted into the center comes out clear.
- Once completed, remove the cake from the oven and allow it to cool for 10 minutes in the pan.
- Transfer the cake to a cooling tray for complete cooling.
💭 Recipe Tips
- Ensure the pastry is properly chilled before rolling to prevent it from becoming too sticky and difficult to work with.
- Mix different types of berries for a balance of flavors and textures in the filling, avoiding one dominating taste.
- Before adding the berries, spread a thin layer of raspberry jam on the pastry base to enhance the sweetness and hold the fruits in place.
- To achieve the perfect golden crust, brush the top of the tart with an egg wash before baking.
- Let the tart cool for a few minutes after baking to allow the filling to set, preventing a runny texture when sliced.
🍨 What To Serve With Canterbury Tart?
Serve Mary Berry’s Canterbury Tart with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creamy accompaniment complements the tart’s sweet and tangy flavors, creating a delightful dessert experience that will leave your guests wanting more.
🎚 How To Store White Canterbury Tart?
- In The Fridge. Store the Canterbury Tart in an airtight container or cover it tightly with plastic wrap keep it at room temperature for up to two days.
- In Thefreezer. To freeze the Canterbury Tart, first, let it cool completely wrap it securely in plastic wrap and aluminum foil to prevent freezer burn label with the date and freeze for up to three months.
🔥 How To Reheat White Canterbury Tart?
- In The Oven. Bake at 350°F (175°C). To avoid over-browning, place the tart on a baking pan and gently cover with aluminum foil reheat for 10-15 minutes till warm.
- In The Microwave. Microwave a slice of tart on a microwave-safe dish on medium power for 20-30 seconds for a quick serve overheating can ruin pastry texture.
- Toasters Oven. Reheat slices in a toaster oven reheat at 350°F (175°C) for 5-7 minutes on the toaster oven rack.
- Air Fryer. Air fryers reheat food crispily heat the tart in an air fryer at 350°F (175°C) for 3-5 minutes until warm and crispy.
- On The Stove Top. Reheat the tart in a pan over low heat to soften it cover and heat for 5-8 minutes.
FAQs
Where Did The Canterbury Tart Originate?
The Canterbury Tart originated in England, named after the city of Canterbury.
Is It Necessary To Blind Bake The Pastry For A Canterbury Tart?
Yes, blind baking the pastry is recommended for a Canterbury Tart to ensure a crisp crust.
Do You Cover The Canterbury Tart While Baking?
No, do not cover the Canterbury Tart while baking.
How Can You Tell When A Canterbury Tart Is Done?
The tart is done when the pastry is golden and the filling is set but still slightly wobbly in the center.
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Mary Berry Canterbury Tart Nutrition Facts
Amount Per Serving
- Calories: 350 kcal
- Total Fat:20g
- Saturated Fat:10g
- Cholesterol: 50mg
- Sodium:150mg
- Total Carbohydrates:45g
- Dietary Fiber:4g
- Total Sugars:20g
- Protein:6g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Canterbury Tart
Description
The Mary Berry Canterbury Tart recipe features a delightful combination of ingredients, including fresh fruits and a buttery pastry. This recipe makes 8 servings and takes 1 hour and 30 minutes to prepare. Let’s get started with the easy instructions for making this delicious snack.
Ingredients
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line a 9-inch round cake pan with parchment paper.
- Combine the softened butter and caster sugar in a mixing basin. Combine them until they are light and frothy.
- Beat in the eggs gradually, one by one, ensuring that each is thoroughly incorporated before adding the next.
- Stir in the caraway seeds, lemon zest, and vanilla extract to impart delectable flavors to the batter.
- Add the all-purpose flour, baking powder, and a sprinkle of salt via sifting. To create a smooth batter, gradually combine the ingredients.
- Add the milk and mix until a malleable dropping consistency is reached.
- Pour the batter into the prepared cake pan and level the surface using a spatula.
- Bake for approximately 50 minutes in a preheated oven, or until a skewer inserted into the center comes out clear.
- Once completed, remove the cake from the oven and allow it to cool for 10 minutes in the pan.
- Transfer the cake to a cooling tray for complete cooling.
Notes
- Ensure the pastry is properly chilled before rolling to prevent it from becoming too sticky and difficult to work with.
- Mix different types of berries for a balance of flavors and textures in the filling, avoiding one dominating taste.
- Before adding the berries, spread a thin layer of raspberry jam on the pastry base to enhance the sweetness and hold the fruits in place.
- To achieve the perfect golden crust, brush the top of the tart with an egg wash before baking.
- Let the tart cool for a few minutes after baking to allow the filling to set, preventing a runny texture when sliced.
Mary Berry Canterbury Tart