Mary Berry Pizza Tartlets Recipe

This crispy, golden Mary Berry Pizza tartlets Recipe is made with buttery puff pastry, rich tomato purée, and melting cheese, ready in just 25 minutes. The pastry edges puff up beautifully in the oven to create a natural crust that holds all the bubbling toppings inside. I love baking these for a fuss-free weekend lunch or a popular party appetiser.

Why This Classic Works

I used to think making individual pizzas meant dealing with yeast and rising times, but Mary’s approach using pastry is a brilliant time-saver. The puff pastry offers a light, flaky texture that contrasts perfectly with the gooey cheese, making them feel lighter than a traditional dough-based pizza.

One thing I learned was the importance of scoring the border around each tartlet before baking. This simple step ensures the edges rise higher than the centre, keeping the tomato sauce and toppings neatly contained instead of spilling over onto the baking tray.

Mary Berry Pizza tartlets Recipe Ingredients

• 320g ready-rolled puff pastry sheet (cold from the fridge)
• 4 tbsp tomato purée
• 1 tsp dried oregano or mixed herbs
• 100g mature Cheddar cheese, grated
• 100g mozzarella cheese, grated
• 1 egg, beaten (for glazing)
• Optional toppings: Sliced pepperoni, chopped peppers, sweetcorn, or mushrooms
• Salt and freshly ground black pepper

How To Make Mary Berry Pizza tartlets Recipe

1. Preheat Oven: Preheat your oven to 200°C (180°C Fan/Gas Mark 6) and line two large baking trays with non-stick baking paper to prevent sticking.
2. Prepare Pastry: Unroll the cold puff pastry sheet and use a 10cm round cutter to stamp out approximately 8 circles, placing them evenly spaced on the prepared trays.
3. Score Borders: Lightly score a 1cm border inside the edge of each circle using a sharp knife, taking care not to cut all the way through the pastry.
4. Add Toppings: Spread a thin layer of tomato purée inside the scored border, sprinkle with herbs, then top with the grated cheeses and your chosen toppings.
5. Bake: Brush the pastry borders with the beaten egg and bake for 15-20 minutes until the pastry is well-risen and golden brown.

Recipe Tips

• Avoid Soggy Bottoms: Don’t overload the center with too much tomato sauce or wet vegetables like fresh tomatoes; a thin layer is all you need.
• Keep It Cold: Keep your puff pastry in the fridge until the very last moment so the fat stays solid, which helps it puff up properly in the hot oven.
• Cheese Blend: Using a mix of Cheddar for sharp flavour and mozzarella for that classic stringy stretch gives the best result.
• Prick the Base: If your pastry centres tend to puff up too much, you can prick the middle (inside the border) with a fork before adding sauce.

What To Serve With Pizza Tartlets

Serve these tartlets warm with a crisp green salad and a side of coleslaw for a balanced light meal that cuts through the richness of the cheese. They also work brilliantly as part of a buffet spread alongside sausage rolls, vegetable sticks, and garlic dip.

How To Store

Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place them in a hot oven for 5 minutes to restore the pastry’s crispiness; using a microwave will make the pastry soft and chewy.

FAQs

• Can I freeze these tartlets? Yes, you can freeze them either unbaked or baked. If unbaked, freeze flat then bag up; bake from frozen by adding a few extra minutes to the cooking time.
• Can I use shortcrust pastry instead? You can use shortcrust for a sturdier, biscuit-like base if you prefer. It won’t puff up around the edges like puff pastry, but it still tastes delicious with pizza toppings.
• Can I use fresh tomatoes for the sauce? It is better to use tomato purée or a thick passata, as fresh blended tomatoes contain too much water and can make the pastry soggy.

Nutrition

• Calories: 240 kcal
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 35mg
• Sodium: 320mg
• Total Carbohydrate: 18g
• Protein: 7g

Try More Recipes:

• Mary Berry Smoked Salmon and Asparagus Quiche Recipe
• Mary Berry Stilton and Broccoli Soufflés Recipe
• Mary Berry Garlic And Goat’s Cheese Soufflés Recipe