Mary Berry Fruit Tart Recipe

This crisp, creamy Mary Berry Fruit Tart is made with fresh summer berries, vanilla pastry cream, and ready in about an hour and a half. The pastry snaps cleanly under your fork before giving way to the rich custard and vibrant glazed fruit. I always find arranging the berries to be the most relaxing part of baking.

Why This Classic Works

I used to struggle with soggy pastry bottoms until I learned the importance of blind baking and brushing the base with a little egg white. The custard filling here is sturdy enough to hold its shape but melts away beautifully when eaten.

Using a mix of different berries creates a wonderful balance of sweet and tart flavours. Taking the time to glaze the fruit at the end is what gives it that professional bakery finish.

Mary Berry Fruit Tart Ingredients

For the Sweet Pastry:

• 175g plain flour
• 75g cold butter, cubed
• 2 tbsp icing sugar
• 1 large egg

For the Pastry Cream:

• 300ml whole milk
• 1 tsp vanilla extract
• 3 large egg yolks
• 50g caster sugar
• 25g cornflour

For the Topping:

• 400g mixed fresh fruit (strawberries, blueberries, raspberries)
• 3 tbsp apricot jam

How To Make Mary Berry Fruit Tart

1. Make the pastry: Rub the flour, cold butter, and icing sugar together until the mixture resembles breadcrumbs, then bind it with the egg.
2. Chill and roll: Wrap the dough and chill in the fridge for 30 minutes, then roll it out and line a 20cm loose-bottomed tart tin.
3. Blind bake: Line the pastry with parchment and baking beans, bake at 200°C for 15 minutes, then remove the beans and bake for 5 more minutes until golden.
4. Prepare the custard: Heat the milk and vanilla in a pan until steaming, then whisk it into the egg yolks, caster sugar, and cornflour in a bowl.
5. Thicken the filling: Return the mixture to the pan and whisk constantly over medium heat until very thick, then transfer to a bowl and cool completely.
6. Assemble and glaze: Spread the cold pastry cream into the baked tart case, arrange the fresh fruit on top, and brush with warm, sieved apricot jam.

Recipe Tips

• Keep the butter cold: This stops the pastry from becoming greasy and ensures a crisp, short texture.
• Do not boil the custard: Keep the heat moderate while thickening the pastry cream so the eggs do not scramble.
• Sieve the jam: Removing lumps from the warm apricot jam ensures a smooth, glassy shine on your fresh fruit.

What To Serve With Fruit Tart

This dessert is rich enough to stand on its own, but a simple cup of Earl Grey tea cuts through the sweetness beautifully. If you want something extra, a light drizzle of single cream on the side works well.

How To Store

Keep the assembled tart in the fridge and consume within two days, as the pastry will eventually soften. You can make the pastry case and custard a day in advance and store them separately until you are ready to serve.

FAQs

Can I use store-bought pastry?

Yes, ready-rolled shortcrust pastry is a fine shortcut if you are short on time. It will still taste wonderful with the homemade filling.

Why did my pastry shrink?

Resting the dough in the fridge relaxes the gluten, which prevents the pastry from shrinking in the oven. Do not skip the chilling steps.

Can I freeze this tart?

Freezing is not recommended once assembled, as the fresh fruit and custard will become watery when thawed. You can, however, freeze the unbaked pastry dough for up to a month.

Nutrition

• Calories: 320 kcal
• Total Fat: 16 g
• Saturated Fat: 9 g
• Cholesterol: 95 mg
• Sodium: 65 mg
• Total Carbohydrate: 38 g
• Protein: 5 g

Try More Recipes:

• Mary Berry Gluten Free Fruit Cake Recipe
• Mary Berry Fruit Cake Loaf Recipe
• Mary Berry Fruit Cobbler Recipe