Mary Berry Banbury Tart Recipe [Tips & Tricks]

If you’re looking for a delightful dessert that’s both rich in flavor and steeped in tradition, Mary Berry’s Banbury Tart recipe is a must-try. With its buttery, crumbly pastry, sweet and tangy fruit filling, and a hint of almond, it’s the perfect balance of textures and flavors that will leave your taste buds dancing.

Whether you’re hosting a tea party, impressing guests, or just indulging in a little self-care, this recipe offers a taste of classic British baking at its finest. Plus, if you’re a fan of Mary Berry, you know her recipes never disappoint-this one’s sure to be a crowd-pleaser!.

Mary Berry Banbury Tart Recipe

Ingredients Needed

To make Mary Berry’s classic Banbury Tart, you’ll need a harmonious blend of simple ingredients that come together to create a delightfully rich and flavorful dessert. Here’s a breakdown of everything you’ll need to prepare this iconic British treat:

Pastry

1. Plain flour (225g) – This serves as the base for the shortcrust pastry. The flour should be sifted to ensure a smooth, lump-free texture. You can use a gluten-free alternative if required.
2. Unsalted butter (100g) – Cold butter is essential for making the pastry crumbly and tender. The coldness of the butter prevents it from melting into the flour, helping to achieve a flaky texture.
3. Caster sugar (25g) – A small amount of caster sugar adds a slight sweetness to the pastry, which complements the fruity filling.
4. Cold water (2-3 tbsp) – To bring the dough together, adding water in small increments helps control the consistency. You want the dough to hold together without becoming too sticky.

Filling

1. Raspberry jam (100g) – A layer of raspberry jam provides a fruity and sweet base for the tart, helping to balance the richness of the other filling ingredients.
2. Currants (100g) – These little dried fruits provide an intense burst of flavor, offering slight tartness that contrasts with the sweetness of the jam.
3. Ground almonds (100g) – A key ingredient for the filling, ground almonds add texture and a nutty flavor that pairs perfectly with the other ingredients.
4. Caster sugar (50g) – This amount of sugar is mixed with the other filling ingredients, sweetening the tart while complementing the tanginess of the currants.
5. Butter (75g) – Melted butter is combined with the other filling ingredients to create a rich, smooth consistency that binds everything together.
6. Egg (1) – The egg acts as a binding agent, helping to hold the filling together and giving it a custard-like consistency when baked.
7. Lemon zest (1 tsp) – The zest of one lemon adds a touch of citrusy freshness, brightening up the flavors of the jam, almonds, and currants.
8. Ground nutmeg (½ tsp) – Nutmeg gives a warm, aromatic spice to the filling, enhancing the overall depth of flavor.
9. Almond extract (½ tsp) – A dash of almond extract boosts the almond flavor in the filling, making it more pronounced.

Equipment Needed

To prepare Mary Berry’s Banbury Tart, you’ll need a few key pieces of kitchen equipment to ensure everything comes together perfectly. Here’s a list of what you’ll need:

1. Mixing bowl – A large bowl to combine the dry ingredients for the pastry and the wet ingredients for the filling.
2. Pastry cutter or food processor – If you’re using your hands, a pastry cutter will help you cut the butter into the flour. Alternatively, a food processor is a great tool for quickly making the pastry by blitzing the ingredients.
3. Rolling pin – A rolling pin is essential for rolling out the pastry to the correct thickness.
4. Floured surface – A clean, flat surface for rolling out the pastry. Flour the surface to prevent the dough from sticking.
5. 9-inch tart tin or fluted flan tin – A tart tin with removable sides is ideal for shaping and baking the Banbury tart. Make sure the tin is lightly greased.
6. Pastry brush – Useful for brushing the edges of the pastry with egg wash if you choose to do so.
7. Baking parchment – For lining the tart tin when blind-baking the pastry to prevent it from shrinking or puffing up during the initial bake.
8. Pie weights or rice – These are used to weigh down the pastry when blind-baking. Alternatively, dried beans or uncooked rice work perfectly.
9. Electric mixer or whisk – For mixing the filling ingredients and ensuring a smooth, lump-free consistency.
10. Oven – A conventional oven preheated to 180°C (350°F) is required to bake the tart evenly.

How To Make Mary Berry’s Banbury Tart

Making Mary Berry’s Banbury Tart is an enjoyable process that combines pastry-making skills with a delightful fruity and nutty filling. Follow these detailed steps for a perfect result:

1. Make The Pastry

• Start by sieving the plain flour into a large mixing bowl. Add the cold, cubed butter and use a pastry cutter (or your fingertips) to rub the butter into the flour until the mixture resembles breadcrumbs.
• Stir in the caster sugar, then gradually add cold water, a tablespoon at a time, mixing with a knife until the dough begins to come together.
• Turn the dough out onto a floured surface and knead it gently until smooth. Wrap it in cling film and chill it in the fridge for 15-20 minutes.

2. Prepare The Filling

• In a separate bowl, combine the raspberry jam, currants, ground almonds, caster sugar, melted butter, egg, lemon zest, ground nutmeg, and almond extract. Mix thoroughly until all ingredients are well incorporated and the mixture has a smooth, thick consistency.

3. Roll The Pastry

• Preheat the oven to 180°C (350°F). Remove the chilled pastry from the fridge and roll it out on a floured surface to about 3mm thickness.
• Carefully lift the rolled pastry into the prepared tart tin, pressing it into the edges. Trim any excess pastry, leaving a slight overhang.

4. Blind-Bake The Pastry

• Line the pastry with baking parchment and fill it with pie weights or dried beans. Bake for 10-15 minutes to partially cook the base. Once done, remove the parchment and weights and return the pastry to the oven for another 5 minutes to crisp up.

5. Assemble The Tart

• Once the pastry shell has cooled slightly, spread the raspberry jam evenly over the base.
• Pour the prepared filling mixture over the jam, smoothing it out with a spatula.

6. Bake The Tart

• Bake the tart for about 30-35 minutes, or until the filling is golden and firm to the touch. The edges of the pastry should also be golden brown.

7. Cool And Serve

• Let the tart cool in the tin for 10 minutes before removing the outer ring. Allow it to cool completely on a wire rack before serving.
• Optionally, dust with a little powdered sugar before serving for a final touch.

Expert Tips

1. Chill the Pastry Well: Don’t skip the chilling step!

   Chilling the pastry helps prevent shrinkage during baking and ensures a crisp texture. It also makes rolling out the dough much easier.

2. Use Cold Butter: The colder the butter, the flakier the pastry. If the butter gets too soft while handling, it can make the dough greasy and tough.

3. Blind Bake for a Crisp Base: Blind-baking the pastry before adding the filling helps prevent a soggy bottom, keeping the tart’s texture crisp and firm.

4. Use Homemade Jam: If you have the time, homemade raspberry jam will elevate this dessert. It’s more flavorful and allows you to control the sweetness.

5. Avoid Overmixing the Filling: While mixing the filling, be sure not to overwork it. Mixing too much can cause the ingredients to separate or make the filling too runny.

6. Serve Warm or Cold: This tart is delicious whether served warm or cold. For a touch of indulgence, serve it with a dollop of clotted cream or a scoop of vanilla ice cream.

Mary Berry’s Banbury Tart is a wonderful tribute to traditional British baking, bringing together rich almond filling, fruity jam, and a crisp pastry base. It’s a dessert that’s perfect for special occasions or an afternoon tea with friends and family.

By following these detailed steps and expert tips, you’ll be able to recreate this classic tart in your own kitchen, impressing everyone with both its beautiful appearance and unforgettable flavor. Whether you enjoy it warm or cold, this Banbury Tart will undoubtedly become a firm favorite!.

Easy Recipe Variations For Mary Berry’s Banbury Tart

Mary Berry’s Banbury Tart is a classic British dessert, with its crisp pastry shell, sweet almond filling, and a beautiful fruity note from the mixed dried fruits. While the traditional recipe is already mouthwatering, there are several variations you can experiment with to make it your own or to cater to different tastes.

1. Fruit Variations: The traditional recipe uses a mix of dried fruits, such as currants or sultanas, but you can easily switch them out for other dried fruits like dried cherries, apricots, or cranberries. The tart will still have its signature texture and sweetness, but each fruit adds a unique twist. For a more festive version, you could use a mixture of dried fruits and a touch of glacé cherries, which not only adds a pop of color but a subtle sweetness too.

2. Nuts & Spices: Traditionally, almond extract is used to enhance the flavor, but for those who enjoy the warmth of spices, you can add a pinch of ground cinnamon, nutmeg, or even cloves to the almond filling. If you want a more pronounced nutty flavor, try adding chopped hazelnuts or pecans to the fruit mixture. These additions create a richer, more complex flavor profile.

3. Alcohol-Infused Tart: To elevate the flavor even further, you can soak the dried fruits in a little bit of alcohol before incorporating them into the filling. Dark rum or brandy work particularly well, giving the tart an extra layer of depth and a more indulgent flavor. For a lighter variation, you could use fruit juices like apple or orange juice, which will impart a fresh, fruity zest to the tart.

4. Lemon Zest or Orange Zest: For a refreshing, zesty kick, you can incorporate lemon or orange zest into the almond filling. This brightens the tart’s flavor and complements the sweetness of the dried fruits, giving it a more complex and aromatic taste. Additionally, adding a little citrus juice to the fruit mixture can introduce a welcome tang that balances the sweetness.

5. Vegan & Dairy-Free Variations: If you’re looking for a vegan or dairy-free version of this classic tart, you can easily substitute ingredients. Swap butter for plant-based alternatives like coconut oil or a vegan margarine, and choose a dairy-free milk like almond or oat milk to make the filling. The rest of the tart remains the same, so you still get the delicious flavor, with no compromise on texture or taste.

6. Mini Banbury Tarts: Another fun variation is to make individual-sized Banbury tarts. Instead of using a large tart pan, roll out the pastry and cut it into smaller circles, then fill them with the almond and fruit mixture. These bite-sized delights are perfect for afternoon tea or as a dessert for parties.

7. Caramelized Banbury Tart: For an indulgent touch, consider drizzling a little caramel over the top of the tart once it’s baked. This added layer of sweetness and a golden, slightly crisp texture can give the Banbury tart a luxurious finish. You could also sprinkle a small handful of chopped almonds over the top for added crunch and visual appeal.

Best Practices To Store Leftovers

Once you’ve made the delightful Mary Berry Banbury Tart, you’ll want to keep those leftovers fresh for as long as possible. Here are some best practices to store your tart and maintain its texture and flavor:

1. Room Temperature Storage: If you plan to enjoy the tart within a couple of days, the best place to store it is in an airtight container at room temperature. This will keep the pastry crust crisp while ensuring the fruit and almond filling stay soft and moist. However, it’s important to store the tart away from direct sunlight and heat, which could cause the pastry to become soggy.

2. Refrigeration: If you have leftovers that you won’t eat within 2-3 days, it’s best to refrigerate the tart to preserve its freshness. Wrap it tightly in cling film or place it in an airtight container before storing it in the fridge. Refrigeration will slow down the degradation of the tart and keep it fresh for up to a week. The pastry may soften slightly in the fridge, but it should still be delicious.

3. Freezing: Banbury Tart also freezes wonderfully for longer-term storage. To freeze, make sure the tart has completely cooled before wrapping it in multiple layers of cling film and aluminum foil to prevent freezer burn. You can store it in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it at room temperature or heat it gently in the oven for a few minutes to refresh the pastry and filling.

4. Reheating Tips: If you’re reheating the tart, it’s best to do so in a preheated oven at a low temperature (around 160°C or 320°F) for about 10-15 minutes. This will help restore the crispness of the pastry while keeping the filling warm. Avoid microwaving the tart, as it can make the pastry soggy and alter the texture.

5. Avoid Overstoring: To ensure the best taste and texture, try to avoid keeping the tart for too long, as the fruit filling may lose its vibrant flavor over time. It’s always best to enjoy the tart within a few days of making it to experience its freshness at its peak.

What Goes Well With Banbury Tart

Banbury Tart is rich, sweet, and almondy, with layers of dried fruit providing texture and depth. As such, pairing it with complementary flavors can elevate your dessert experience. Here are some delightful accompaniments that go particularly well with Banbury Tart:

1. Whipped Cream: A simple dollop of freshly whipped cream is a classic companion to this dessert. The rich, creamy texture balances the tart’s sweetness, and it brings a velvety element that complements the crisp pastry. You can even flavor the cream with a touch of vanilla or a sprinkle of cinnamon for an added layer of flavor.

2. Clotted Cream: For an indulgent British touch, serve the Banbury Tart with a spoonful of clotted cream. Its thick, rich, and buttery consistency pairs wonderfully with the almond and fruit flavors of the tart, making for a luxurious treat.

3. Custard: Whether it’s warm or cold, a creamy custard is another perfect pairing for the Banbury Tart. The silky texture and the custard’s subtle sweetness provide a lovely contrast to the richness of the tart. You can serve it poured over the tart or alongside it in a small jug for an interactive dessert experience.

4. Vanilla Ice Cream: The coolness of vanilla ice cream works beautifully with the warm, fruity Banbury Tart. The smooth, sweet flavor of the ice cream contrasts with the tart’s textured filling and buttery crust, making it an irresistible pairing.

5. Fresh Berries: If you prefer something a little lighter, fresh berries like raspberries, blackberries, or strawberries add a refreshing element to the richness of the Banbury Tart. Their natural tartness and juiciness create a balance that enhances the overall experience.

6. Tea or Coffee: As a traditional British dessert, a hot beverage like a pot of tea (Earl Grey, English Breakfast, or a delicate Darjeeling) or a freshly brewed cup of coffee complements the Banbury Tart perfectly. The slight bitterness of these drinks helps balance the sweetness of the tart, providing a harmonious finish.

7. Sherry or Dessert Wine: For a more grown-up pairing, you might want to try a glass of dessert wine, such as a sweet Madeira, sherry, or a late-harvest Riesling. These beverages have enough complexity and sweetness to match the Banbury Tart without overpowering it.

Conclusion

Mary Berry’s Banbury Tart is a deliciously rich and traditional British dessert that can easily be customized with various fruit, nut, and spice variations. Whether you stick to the classic recipe or opt for an exciting twist, this dessert is perfect for any occasion.

Storing leftovers is simple, and with a few tips, you can maintain its freshness and texture for several days or even freeze it for later enjoyment. When it comes to pairings, the options are endless-from cream and custard to fresh berries or a cup of tea. Banbury Tart is truly a versatile dessert that offers both comfort and indulgence in every bite.

FAQs

What Are The Main Ingredients For Mary Berry’s Banbury Tart?

The main ingredients for Mary Berry’s Banbury Tart include shortcrust pastry, ground almonds, mixed dried fruit (like currants or sultanas), sugar, butter, eggs, and a little lemon zest for extra flavor. The combination of these ingredients creates the sweet, fruity, and nutty filling that defines the Banbury Tart.

Can I Make The Pastry For Mary Berry’s Banbury Tart From Scratch?

Yes, you can make the shortcrust pastry from scratch for Mary Berry’s Banbury Tart. Typically, the pastry is made with flour, butter, a pinch of salt, and cold water. However, if you’re short on time, you can also use store-bought pastry as a shortcut.

How Do I Achieve A Golden, Crisp Finish On The Pastry Of A Banbury Tart?

To achieve a golden, crisp finish on the pastry, ensure that you bake the tart at the right temperature-usually around 180°C (350°F). You can also brush the edges of the pastry with a little beaten egg or milk before baking for a shiny, golden appearance.

Is It Necessary To Chill The Pastry Before Using It In The Banbury Tart?

Yes, it’s recommended to chill the shortcrust pastry before rolling it out. Chilling helps the dough firm up, making it easier to handle and preventing it from shrinking while baking.

How Long Does It Take To Bake Mary Berry’s Banbury Tart?

Typically, Mary Berry’s Banbury Tart takes about 25-30 minutes to bake, depending on your oven. The tart should be golden and firm to the touch when it’s done.

Can I Substitute The Ground Almonds In Mary Berry’s Banbury Tart Recipe?

Yes, if you want a nut-free version, you can substitute ground almonds with breadcrumbs or oat flour. However, this will slightly alter the flavor and texture of the tart, as ground almonds contribute a moist, nutty richness.

How Do I Store Leftover Banbury Tart?

Store leftover Banbury Tart in an airtight container at room temperature for up to 2-3 days. If you want to keep it fresh for longer, you can refrigerate it, but be sure to allow it to come to room temperature before serving for the best taste.

Can I Freeze Mary Berry’s Banbury Tart?

Yes, you can freeze the Banbury Tart, either whole or in slices. Wrap it tightly in cling film and foil, and store it in the freezer for up to 3 months. To defrost, leave it in the fridge overnight, then bring it to room temperature before serving.

What Makes Mary Berry’s Banbury Tart Unique Compared To Other Fruit Tarts?

Mary Berry’s Banbury Tart is unique due to its rich almond filling and the combination of dried fruit, which gives it a distinctive flavor profile. The addition of ground almonds makes the filling moist and nutty, while the shortcrust pastry adds a perfect, flaky contrast.

Can I Add Extra Flavors Or Spices To Mary Berry’s Banbury Tart?

Yes, you can add extra flavors to Mary Berry’s Banbury Tart!

Some variations include adding a pinch of cinnamon, nutmeg, or mixed spice to the filling. A splash of vanilla extract or a little brandy or rum can also enhance the tart’s flavor, making it even more festive.