medshi8 This crisp, buttery Mary Berry Tartlets recipe is made with fresh lemons, double cream, and cold butter, and ready in 1 hour 5 minutes. The lovely contrast between the rich shortcrust pastry and the sharp citrus filling provides an excellent balance of flavour. I absolutely love baking these beautiful little treats for afternoon tea.
The Secret To Getting It Right
Making these tartlets taught me that patience is essential when working with shortcrust pastry. If you skip the chilling time, the dough will inevitably shrink in the oven, leaving you with far less room for that glorious filling.
The lemon mixture also requires a gentle touch so it does not overbake and crack. I found that removing the tartlets from the oven just when the filling has a slight wobble ensures they set completely as they cool.
Mary Berry Tartlets Ingredients
- 175g plain flour
- 100g cold butter, cubed
- 25g icing sugar
- 1 large egg yolk
- 4 large eggs
- 100ml double cream
- 150g caster sugar
- 3 lemons, juiced and zested
- Icing sugar, for dusting
How To Make Mary Berry Tartlets
- 1. Make The Pastry: In a mixing bowl, gently rub the plain flour, cold butter, and icing sugar together until the mixture resembles fine breadcrumbs. Stir in the egg yolk and a tiny splash of cold water to bring the dough together into a ball.
- 2. Chill And Line: Roll out the pastry on a lightly floured surface and carefully line a 6-hole tartlet tin. Prick the bases with a fork and chill the tin in the fridge for 30 minutes to prevent shrinkage.
- 3. Blind Bake: Preheat the oven to 200°C (180°C Fan). Line the pastry cases with baking paper and baking beans, then bake for 15 minutes. Remove the paper and beans, baking for another 5 minutes until pale golden, then reduce the oven to 160°C (140°C Fan).
- 4. Prepare The Filling: Whisk the eggs, double cream, caster sugar, lemon juice, and lemon zest together in a large jug until smooth and fully combined.
- 5. Bake The Tartlets: Carefully pour the lemon filling into the warm pastry cases, filling them almost to the brim. Bake for 15 to 20 minutes until the filling is just set with a slight wobble in the centre.
- 6. Cool And Serve: Leave the tartlets to cool completely in the tin before carefully removing them. Dust lightly with icing sugar just before serving.
Recipe Tips
- Keep the butter cold: Using chilled butter for the pastry ensures a crisp, flaky texture rather than a greasy, dense base.
- Do not skip the chill: Chilling the lined pastry cases sets the gluten and stops the dough from shrinking down the sides of the tin during baking.
- Watch the wobble: The lemon filling continues to cook as it cools, so take the tartlets out of the oven while the centre still has a slight jiggle.
- Sift the flour: Sifting your dry ingredients prevents lumps and keeps the pastry incredibly light and delicate.
What To Serve With Mary Berry Tartlets
These tartlets are wonderfully sharp and rich, so they pair nicely with a generous spoonful of clotted cream or softly whipped double cream. A handful of fresh raspberries or sliced strawberries on the side cuts through the sweetness beautifully.
How To Store
Store the baked tartlets in an airtight container in the fridge for up to 3 days. The unbaked pastry cases can be frozen for up to a month, but fully assembled lemon tartlets do not freeze well because the filling can separate.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavour. Bottled juice often lacks the bright, zesty punch that makes these tartlets so special.
Why did my pastry shrink?
Pastry usually shrinks if it was stretched while lining the tin or if it was not chilled for long enough before baking. Always gently press the dough into the corners without pulling it.
Can I make these ahead of time?
Yes, you can make the tartlets a day in advance and keep them in the fridge. The pastry may soften slightly overnight, but they will still taste fantastic.
How do I stop the filling from cracking?
Cracking is typically caused by overbaking. Ensure your oven is not too hot and remove the tartlets while they still have a slight wobble in the centre.
Nutrition
- Calories: 385 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 180mg
- Sodium: 110mg
- Total Carbohydrate: 42g
- Protein: 6g
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Mary Berry Tartlets
6
servings25
minutes15
minutesMary Berry Tartlets feature a crisp, buttery pastry filled with zesty fresh lemons and rich double cream, ready in 1 hour 5 minutes. These elegant little treats are straightforward to prepare and provide the ideal homemade touch for any lovely afternoon tea.
Ingredients
175g plain flour
100g cold butter, cubed
25g icing sugar
1 large egg yolk
4 large eggs
100ml double cream
150g caster sugar
3 lemons, juiced and zested
Icing sugar, for dusting
Directions
- 1. Make The Pastry: In a mixing bowl, gently rub the plain flour, cold butter, and icing sugar together until the mixture resembles fine breadcrumbs. Stir in the egg yolk and a tiny splash of cold water to bring the dough together into a ball.
- 2. Chill And Line: Roll out the pastry on a lightly floured surface and carefully line a 6-hole tartlet tin. Prick the bases with a fork and chill the tin in the fridge for 30 minutes to prevent shrinkage.
- 3. Blind Bake: Preheat the oven to 200°C (180°C Fan). Line the pastry cases with baking paper and baking beans, then bake for 15 minutes. Remove the paper and beans, baking for another 5 minutes until pale golden, then reduce the oven to 160°C (140°C Fan).
- 4. Prepare The Filling: Whisk the eggs, double cream, caster sugar, lemon juice, and lemon zest together in a large jug until smooth and fully combined.
- 5. Bake The Tartlets: Carefully pour the lemon filling into the warm pastry cases, filling them almost to the brim. Bake for 15 to 20 minutes until the filling is just set with a slight wobble in the centre.
- 6. Cool And Serve: Leave the tartlets to cool completely in the tin before carefully removing them. Dust lightly with icing sugar just before serving.
