Mary Berry Apricot Portuguese Tarts Recipe [Tips & Tricks]

If you’re looking for a delightful dessert that combines the richness of buttery pastry with the tangy sweetness of apricots, then Mary Berry’s Apricot Portuguese Tarts recipe is a must-try!

With her signature style of making baking feel approachable yet impressive, this recipe is perfect for any occasion. The delicate layers of pastry paired with a smooth custard and topped with the vibrant apricot glaze create a perfect balance of flavors that will leave everyone asking for seconds. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is sure to impress and make your taste buds dance!

Mary Berry Apricot Portuguese Tarts Recipe

Ingredients Needed

To make Mary Berry’s Apricot Portuguese Tarts, you will need a few key ingredients that combine to create a delightful dessert. The combination of flaky pastry, rich custard filling, and a hint of fruity sweetness from the apricots makes this tart a real treat. Here’s a list of what you’ll need:

For The Pastry

• 250g plain flour – This is the base of the pastry, providing structure and texture. You could use a pastry flour if you have it on hand for a slightly more delicate crust.
• 125g cold butter – Butter adds richness to the pastry, and using it cold helps achieve a flaky texture when the dough is baked.
• 2 tablespoons caster sugar – Just a touch of sweetness to complement the savory notes of the buttery crust.
• 1 large egg yolk – The yolk helps bind the ingredients together while contributing to the richness of the dough.
• 1-2 tablespoons cold water – The cold water helps bring the dough together without overworking it, which can lead to a tough crust.

For The Filling

• 300g apricot jam – Apricot jam gives the tarts their characteristic flavor, and it adds a lovely sweetness and slight tartness to balance the richness of the pastry and custard.
• 150ml double cream – Double cream is the key to a luxurious, smooth custard. It adds a creamy texture and a rich flavor to the filling.
• 2 large eggs – The eggs form the backbone of the custard filling, providing both structure and creaminess.
• 1 teaspoon vanilla extract – For a subtle depth of flavor in the custard.
• 1 tablespoon cornflour – This helps thicken the custard, ensuring it sets perfectly without being runny.

For The Garnish

• A handful of chopped pistachios (optional) – For a bit of crunch and color, finely chopped pistachios can be sprinkled on top before serving. They provide a beautiful contrast in texture and a pop of color.

Equipment Needed

Creating these exquisite tarts requires the right tools to ensure a successful outcome. Here’s a list of equipment you’ll need to make Mary Berry’s Apricot Portuguese Tarts:

• Mixing bowls – You’ll need at least two: one for the pastry ingredients and another for the custard filling.
• Pastry cutter or food processor – If you’re making the pastry by hand, a pastry cutter helps cut the butter into the flour. Alternatively, a food processor is an excellent tool to mix the pastry ingredients quickly and efficiently.
• Rolling pin – To roll out your pastry to the right thickness. A good rolling pin will help you achieve an even, smooth dough without sticking.
• Tartlet tin (or muffin tin) – A tartlet tin with individual wells is ideal for this recipe. If you don’t have one, a muffin tin can work as a substitute. Each well should be well greased to avoid the tarts sticking.
• Baking paper and baking beans (or rice) – To blind-bake the pastry and prevent it from rising too much while cooking. The beans or rice help weigh down the pastry.
• Saucepan – For heating the cream and making the custard filling.
• Whisk – To blend the eggs, cream, and other custard ingredients smoothly without any lumps.
• Sieve – To strain the custard before filling the tart shells, ensuring it is silky smooth.
• Pastry brush – To gently apply apricot jam on top of the baked tarts for a glossy, professional finish.

How To Make Mary Berry’s Apricot Portuguese Tarts

Step 1: Prepare the Pastry
Start by making the pastry. Place the plain flour and caster sugar in a mixing bowl and add the cold butter, cutting it into small cubes. Using your fingers, rub the butter into the flour until it resembles breadcrumbs. Alternatively, use a food processor to pulse the ingredients until they form a breadcrumb-like texture.

Next, add the egg yolk and a tablespoon of cold water. Stir gently until the dough starts to come together.

If the dough feels too dry, add a little more water, a teaspoon at a time. Form the dough into a ball, wrap it in cling film, and chill it in the refrigerator for at least 30 minutes.

Step 2: Roll Out the Pastry
Once chilled, remove the dough from the fridge. On a lightly floured surface, roll out the pastry to about the thickness of a pound coin. Carefully line your tartlet tin with the pastry, pressing it into the edges to avoid air pockets. Use a rolling pin to trim off any excess pastry from the edges.

Step 3: Blind Bake the Pastry
Preheat your oven to 180°C (160°C fan)/350°F. Line the pastry with baking paper and fill the case with baking beans or rice. Bake for about 15 minutes, then remove the beans and paper. Return the pastry to the oven for an additional 5-10 minutes until golden and crisp. Once baked, remove from the oven and allow the shells to cool completely.

Step 4: Prepare the Custard Filling
In a saucepan, heat the double cream until it’s just simmering. In a separate bowl, whisk the eggs, vanilla extract, and cornflour together. Gradually add the warm cream to the egg mixture, whisking constantly to avoid curdling. Once combined, return the mixture to the saucepan and cook gently over low heat, whisking continuously until it thickens. Don’t let the custard boil. Once thickened, remove it from the heat.

Step 5: Assemble the Tarts
Spoon a small amount of apricot jam into each cooled tart shell, spreading it evenly over the base. Next, spoon the custard filling on top of the jam, smoothing it into the tart cases with a spatula.

Step 6: Bake the Tarts
Bake the filled tarts in the preheated oven at 180°C (160°C fan)/350°F for around 10-12 minutes, or until the custard is set and the tarts are lightly golden on top. Allow the tarts to cool for a few minutes before removing them from the tin.

Step 7: Serve and Garnish
Once the tarts have cooled completely, you can brush them with a little extra apricot jam for a glossy finish. If you’re using pistachios, sprinkle them on top just before serving to add a little crunch and color.

Expert Tips

• Chill the pastry well: Chilling the dough before rolling out helps prevent shrinkage during baking and results in a more tender, flaky pastry.
• Don’t rush the custard: Custard requires patience. Cook it over low heat and whisk continuously to prevent it from curdling or becoming lumpy.
• Blind bake properly: Blind-baking the pastry ensures that the crust stays crisp, rather than becoming soggy from the custard filling.
• Use quality apricot jam: The apricot jam is a key flavor element in this tart, so using a good-quality jam with real fruit will give the tart a more authentic taste.
• Customization: You can experiment with different fruit jams if apricot is not your favorite, but be sure to choose a jam that is thick enough to hold up under the custard without leaking.

Mary Berry’s Apricot Portuguese Tarts are a delightful fusion of rich pastry, smooth custard, and fruity sweetness. Whether you’re an experienced baker or a novice in the kitchen, this recipe provides a perfect balance of flavors and textures that will impress guests and satisfy your sweet tooth.

The attention to detail in both the pastry and custard ensures a professional result every time, and the apricot jam adds that special touch of tartness. Whether you make them for a special occasion or just because, these tarts are sure to become a favorite in your baking repertoire.

Easy Recipe Variations For Mary Berry’s Apricot Portuguese Tarts

Mary Berry’s Apricot Portuguese Tarts are a delectable treat that combines buttery pastry with a vibrant, fruity apricot filling, bringing the best of both Portuguese and British influences. However, this recipe is versatile, and you can play around with a few tweaks to suit different tastes or dietary preferences. Here are some easy and delightful variations to elevate your tarts:

1. Fruit Fillings Beyond Apricot:
   While apricot is a star ingredient in this recipe, you can easily swap it for other fruits to create a unique twist. For instance, swap the apricot jam with strawberry, raspberry, or peach preserves. The tartness of berries will provide a refreshing contrast to the sweetness of the pastry, while peaches or pears offer a more delicate and mellow taste. You could also blend a mixture of fruits, such as a raspberry-apricot combination, to create a layered flavor profile.

2. Adding a Citrus Zing:
   Citrus fruits like lemon or orange can add a fresh, zesty note to your tarts. Incorporate lemon zest or a small splash of orange juice into the apricot filling for a slight citrusy twist. This works especially well if you want to balance the sweetness of the jam with a refreshing brightness. Lemon curd could also replace apricot jam entirely for a tangier take on the tart.

3. Spiced Up Filling:
   For a more aromatic twist, add a pinch of ground cinnamon, nutmeg, or cardamom to the apricot filling. The warmth of these spices will provide depth to the flavor, making the tarts feel cozy and indulgent, perfect for colder months or holiday gatherings. Cinnamon pairs wonderfully with the fruit’s natural sweetness, while cardamom adds a slight exotic note to the recipe.

4. Almond Flour or Nutty Additions:
   If you’re aiming for a gluten-free version, try using almond flour for the pastry instead of traditional flour. Almond flour offers a slightly nutty flavor that complements the apricot filling beautifully. For an extra crunch, add some toasted slivered almonds on top of the tarts before baking or sprinkle them on after they cool. The almond flavor pairs exceptionally well with apricot, making it an ideal combo for anyone looking for a more decadent variation.

5. Coconut for a Tropical Twist:
   For a summery, tropical vibe, add some shredded coconut to the apricot filling or sprinkle it on top before baking. The coconut’s rich texture and subtle sweetness will complement the apricot beautifully, giving the tarts a slightly exotic flair. Alternatively, you could use coconut cream as a base and mix it with apricot jam for a smooth, tropical-inspired filling.

6. Chocolate Drizzle:
   For chocolate lovers, a drizzle of dark chocolate over the tarts after they’ve cooled could provide a luscious contrast to the fruity, slightly tangy filling. You can melt the chocolate and lightly drizzle it across the top or even dip the edges of each tart in chocolate for a decadent touch.

Best Practices To Store Leftovers

While these Apricot Portuguese Tarts are likely to disappear quickly, if you happen to have any leftovers, it’s important to store them properly to maintain their freshness and flavor. Here are some helpful tips for storing your tarts:

1. Room Temperature Storage:
   If you plan on consuming the tarts within the next 1-2 days, storing them at room temperature is perfectly fine. Place the tarts in an airtight container or cover them tightly with plastic wrap to prevent them from drying out. Keep them in a cool, dry place away from direct sunlight or heat, which can cause the pastry to become soggy. Room temperature storage helps preserve the crispness of the pastry for a day or two.

2. Refrigeration:
   For longer storage, the best option is to refrigerate the tarts. Place the leftover tarts in an airtight container or wrap them individually in plastic wrap, ensuring they are tightly sealed to prevent them from absorbing any fridge odors. Stored in the fridge, they will stay fresh for up to 4-5 days. However, be aware that the pastry may lose some of its crispness over time. If this happens, you can easily revive the tart’s texture by reheating it in a low oven (about 160°C/325°F) for a few minutes.

3. Freezing for Extended Storage:
   If you want to store the tarts for a longer period, freezing is an excellent option. Begin by placing the cooled tarts on a baking sheet and freezing them individually for a couple of hours until they are firm. Once frozen, wrap each tart tightly in plastic wrap or aluminum foil, and then place them in a freezer-safe bag or airtight container. Properly stored, the tarts can be frozen for up to 3 months. To reheat, allow them to thaw at room temperature, and then bake them in the oven at a low temperature to restore their crispness.

What Goes Well With Apricot Portuguese Tarts

Apricot Portuguese Tarts have a rich, buttery flavor, paired with the sweet and slightly tangy apricot filling. Their balance of sweetness and flakiness makes them a perfect complement to a wide variety of beverages and sides. Here are some ideas for what pairs wonderfully with these tarts:

1. Tea:
   A classic and comforting pairing, tea complements the tart’s light and fruity flavors. Black tea, such as Earl Grey or English Breakfast, with its boldness, works beautifully with the sweetness of the apricot filling. Alternatively, green tea’s subtle flavor adds a refreshing contrast. For a more herbal experience, chamomile or mint tea can bring a soothing balance to the sweetness of the tarts, enhancing the overall experience.

2. Coffee:
   If you prefer coffee, the richness of a well-brewed espresso or cappuccino complements the tarts’ delicate sweetness. The slight bitterness of the coffee helps to balance the fruitiness of the apricot, making for a harmonious pairing. A café latte or a flat white works wonderfully too, as the creamy milk softens the robust flavor of the coffee, making it a smooth and satisfying match.

3. Ice Cream:
   For a truly indulgent treat, serve your Apricot Portuguese Tarts with a scoop of vanilla or coconut ice cream. The creaminess of the ice cream contrasts beautifully with the crisp pastry, while the cool temperature provides a nice counterpoint to the tart’s warmth. Alternatively, a dollop of whipped cream or mascarpone cheese adds a rich, creamy texture that pairs beautifully with the fruity filling.

4. Fruit Salad:
   If you’re looking for something lighter to balance out the richness of the tarts, a fresh fruit salad can do the trick. Opt for tropical fruits like mango, pineapple, or kiwi, which add bright, refreshing flavors that complement the apricot filling. A drizzle of honey or a sprinkle of fresh mint can elevate the fruit salad even more, creating a refreshing and balanced side dish.

5. Cheese:
   For those who enjoy savory-sweet combinations, consider pairing your tarts with a soft cheese like Brie, cream cheese, or mascarpone. The creamy, slightly tangy flavor of these cheeses complements the fruity sweetness of the apricot, providing a delightful contrast that makes each bite even more enjoyable. You could even spread a thin layer of cream cheese on the tart before adding the apricot jam for a decadent twist.

Conclusion

Mary Berry’s Apricot Portuguese Tarts are a timeless, delicious dessert that offers a perfect balance of crisp, buttery pastry and sweet, tangy fruit filling. Whether you’re sticking to the classic recipe or experimenting with variations like citrus, spices, or nutty additions, the versatility of these tarts makes them a delightful treat for any occasion. The options for pairing them with beverages or sides, such as tea, coffee, fruit salad, or ice cream, are endless, making these tarts a perfect addition to your culinary repertoire.

Whether you’re making them for a special event or simply as a comforting treat, these tarts are sure to impress. With proper storage, you can enjoy them over several days, ensuring that each bite retains its delightful flavor. All in all, Mary Berry’s Apricot Portuguese Tarts are not just a recipe-they’re an experience, one that will surely be loved by anyone who tries them.

FAQs

What Ingredients Are Needed For Mary Berry’s Apricot Portuguese Tarts?

To make Mary Berry’s Apricot Portuguese Tarts, you will need the following ingredients: puff pastry, apricot jam, butter, sugar, eggs, cream, ground almonds, and a little bit of vanilla extract. The combination of these ingredients results in a sweet, rich filling with a crisp pastry base.

How Do I Make The Custard Filling For The Apricot Portuguese Tarts?

To make the custard filling for Mary Berry’s Apricot Portuguese Tarts, whisk together eggs, cream, sugar, and ground almonds until smooth. Then, fold in a bit of vanilla extract for extra flavor. This mixture will create a creamy and rich filling once baked.

Can I Use Store-bought Puff Pastry For This Recipe?

Yes, you can absolutely use store-bought puff pastry for Mary Berry’s Apricot Portuguese Tarts. It saves time and still yields a deliciously flaky crust. Just make sure to roll it out thinly and cut it into circles to fit your tart tin.

How Long Does It Take To Bake Mary Berry’s Apricot Portuguese Tarts?

The tarts typically bake for around 20 to 25 minutes in a preheated oven at 200°C (180°C fan) or 400°F. Keep an eye on them as they bake, and remove them from the oven when the custard is set and the pastry is golden and crisp.

Can I Use A Different Fruit Jam Instead Of Apricot?

Yes, you can experiment with other fruit jams like raspberry, strawberry, or peach if you prefer. However, apricot jam adds a distinct sweetness and a slight tartness that complements the rich custard filling. Choose a jam with a smooth consistency for the best result.

What Is The Best Way To Serve Mary Berry’s Apricot Portuguese Tarts?

These tarts are best served warm or at room temperature. You can enjoy them on their own as a sweet snack or dessert, or pair them with a cup of tea or coffee. They’re also perfect for special occasions or a lovely afternoon treat.

Can I Make The Filling Ahead Of Time For These Tarts?

Yes, you can prepare the filling ahead of time. Simply whisk together all the custard ingredients and store it in an airtight container in the fridge for up to a day. When you’re ready to assemble the tarts, just give it a quick stir before filling the pastry.

How Can I Ensure My Pastry Is Perfectly Crisp?

To ensure your puff pastry is crispy, be sure to chill it before using. Additionally, you can prick the base of the pastry lightly with a fork to prevent puffing up too much in the center while baking. Finally, bake the tarts on the middle rack to ensure even cooking.

What Size Tart Tin Is Best For This Recipe?

Mary Berry’s Apricot Portuguese Tarts are typically made in a 12-hole tart or muffin tin. This allows for individual-sized tarts that are easy to serve. If you don’t have a tart tin, you can also use a regular muffin tin with liners.

Can I Freeze The Apricot Portuguese Tarts?

Yes, you can freeze the tarts after baking. Let them cool completely, then place them in an airtight container or wrap them individually in plastic wrap and foil.

They can be frozen for up to a month. When ready to eat, thaw at room temperature and reheat gently in the oven.