Mary Berry Apple Tart Recipe

This crisp, sweet Mary Berry Apple Tart is made with buttery shortcrust pastry and fresh dessert apples, ready in 1 hour and 15 minutes. The warm apricot glaze seeps perfectly into the fanned fruit slices right as it leaves the oven. I love baking this classic dessert for Sunday lunch gatherings.

Why This Classic Works

I used to struggle with soggy pastry bases until I learned the proper blind baking method used here. It creates a crisp foundation that holds the tender baked fruit perfectly without turning to mush.

Using dessert apples rather than cooking apples means they keep their distinct shape during baking. The simple heated apricot glaze adds that professional bakery finish with barely any extra effort.

Mary Berry Apple Tart Ingredients

For the Pastry

• 175g plain flour
• 75g cold butter, cubed
• 25g caster sugar
• 1 large egg, beaten
• 1 tbsp cold water

For the Filling & Glaze

• 4 medium dessert apples (like Braeburn or Cox)
• 1 tbsp lemon juice
• 25g butter, melted
• 25g caster sugar
• 3 tbsp apricot jam
• 1 tbsp water

How To Make Mary Berry Apple Tart

1. Make the dough: Rub the cold butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, then add the egg and water to bind into a firm dough.
2. Chill and roll: Wrap the dough in cling film and chill for 20 minutes. Roll it out on a floured surface and line a 20cm loose-bottomed fluted tart tin.
3. Blind bake: Prick the base with a fork, line with baking paper, and fill with baking beans. Bake at 200°C (180°C fan) for 15 minutes, remove paper and beans, then bake for 5 more minutes.
4. Prepare the apples: Peel, core, and thinly slice the apples. Toss them quickly in the lemon juice to prevent browning.
5. Assemble the tart: Arrange the apple slices in neat overlapping circles over the pastry base. Brush the apples with melted butter and sprinkle with caster sugar.
6. Bake the tart: Return to the oven at 180°C (160°C fan) for 30 minutes until the apples are tender and lightly golden.
7. Glaze the fruit: Heat the apricot jam with 1 tablespoon of water in a small pan until runny. Sieve to remove lumps, then brush generously over the warm tart.

Recipe Tips

• Keep the butter cold: Warm butter makes the pastry greasy and heavy. Chill your hands under cold water before rubbing it into the flour.
• Slice evenly: Slicing the apples to a uniform thickness ensures they cook at the exact same rate and look perfectly fanned.
• Do not skip blind baking: This crucial step guarantees the base will be crisp enough to hold the soft fruit without breaking.
• Sieve the jam: Removing the fruit chunks from the apricot jam ensures a smooth, glassy finish on top of your tart.

What To Serve With Apple Tart

Serve warm with a generous pour of hot vanilla custard. It also pairs incredibly well with a large scoop of clotted cream or classic vanilla bean ice cream.

How To Store

Keep the tart in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat slices briefly in a warm oven to crisp the pastry before serving. You can freeze the baked tart for up to 2 months.

FAQs

Can I use store-bought pastry?

Yes, ready-rolled shortcrust pastry works perfectly if you are short on time. Just ensure you still blind bake it before adding the apples.

Why did my apples turn brown?

Apples oxidize quickly once sliced and exposed to air. Tossing them in lemon juice immediately after slicing prevents this discolouration.

What are the best apples to use?

Firm dessert apples like Braeburn, Cox, or Pink Lady are best. They hold their structure beautifully, unlike Bramley apples which dissolve into a puree.

Nutrition

• Calories: 285 kcal
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 95mg
• Total Carbohydrate: 40g
• Protein: 3g

Try More Recipes:

• Mary Berry Pineapple Upside Down Cake Recipe
• Mary Berry Apple Frangipane Tart Recipe
• ary Berry Dorset Apple Cake