Mary Berry’s Apple Tart is made with Bramley apples, caster sugar, all-butter puff pastry, Braeburn apples, demerara sugar, and apricot jam. This traditional apple tart recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 6 people.
This Apple Tart Recipe Is From Simple Comforts Cookbook by Mary Berry
Mary Berry Apple Tart Ingredients:
- 12 oz (350g) Bramley apples, peeled and diced
- 4 oz (100g) caster sugar
- Plain flour, for dusting
- 1 lb 2 oz (500g) block of all-butter puff pastry
- 1 egg, beaten
- 2 Braeburn apples, skin on, very thinly sliced
- 2 tbsp demerara sugar
- 3 tbsp apricot jam
How To Make Mary Berry Apple Tart?
- Preheat and Prepare: Preheat the oven to 220°C/200°C fan/Gas 7. Line a large baking sheet with baking paper.
- Cook the Apples: Put the 12 oz (350g) Bramley apples, 4 oz (100g) caster sugar, and 1 tbsp water into a saucepan. Stir over medium heat until the sugar dissolves. Cover and simmer gently for about 10 minutes until the apples are soft. Increase the heat to evaporate any excess liquid, then mash the apples into a smooth purée. Leave to cool.
- Prepare the Pastry: Lightly dust a work surface with plain flour and roll the 1 lb 2 oz (500g) puff pastry into a 10-inch (25cm) circle. Transfer to the prepared baking sheet. Brush the border of the pastry with the beaten egg, then fold in the edges and twist to create a decorative border.
- Assemble the Tart: Spread the cooled apple purée in the center of the pastry. Arrange the thinly sliced Braeburn apples around the edge and in the center in a decorative pattern. Sprinkle 2 tbsp demerara sugar over the apples and brush the pastry edges with more beaten egg.
- Bake: Bake in the preheated oven for 30-35 minutes, until the tart is well-risen, golden on top, and crisp underneath.
- Glaze and Serve: Melt 3 tbsp apricot jam in a small saucepan until runny. Brush the tart with the glaze while it is still warm. Serve the tart warm with crème fraîche or your preferred accompaniment.
Recipe Tips:
- Keep the Pastry Cold: Cold puff pastry will rise better and be crispier, so only take it out of the fridge when you’re ready to use it.
- Thin Apple Slices: Slice the Braeburn apples very thinly to make sure they cook evenly and look nice.
- Don’t Skip the Jam Glaze: Brushing the tart with apricot jam gives it a shiny finish and a boost of flavor, so be sure to do this.
- Cool the Purée: Let the apple purée cool down completely before spreading it on the pastry, so the base doesn’t get soggy.
- Check for Crispiness: Make sure the tart is golden and crisp underneath before taking it out of the oven to avoid a doughy base.
What To Serve With Apple Tart?
This crispy apple tart pairs well with vanilla ice cream, whipped cream, crème fraîche, or custard. It can also be served alongside a warm caramel sauce, a sprinkle of cinnamon, fresh berries, or a drizzle of honey for a delicious dessert.
How To Store Leftovers Apple Tart?
- Refrigerate: First, let the leftover apple tart cool to room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: After cooling the apple tart to room temperature, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To serve, thaw the tart in the refrigerator overnight.
Mary Berry Apple Tart Nutrition Facts:
Serving Size: 1 tart (135g)
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 5mg
- Sodium: 280mg
- Potassium: 100mg
- Total Carbohydrate: 44g
- Dietary Fiber: 2g
- Sugars: 17g
- Protein: 4g
Try More Mary Berry Recipe:
Mary Berry Apple Tart
Description
Mary Berry’s Apple Tart is made with Bramley apples, caster sugar, all-butter puff pastry, Braeburn apples, demerara sugar, and apricot jam. This traditional apple tart recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat and Prepare: Preheat the oven to 220°C/200°C fan/Gas 7. Line a large baking sheet with baking paper.
- Cook the Apples: Put the 12 oz (350g) Bramley apples, 4 oz (100g) caster sugar, and 1 tbsp water into a saucepan. Stir over medium heat until the sugar dissolves. Cover and simmer gently for about 10 minutes until the apples are soft. Increase the heat to evaporate any excess liquid, then mash the apples into a smooth purée. Leave to cool.
- Prepare the Pastry: Lightly dust a work surface with plain flour and roll the 1 lb 2 oz (500g) puff pastry into a 10-inch (25cm) circle. Transfer to the prepared baking sheet. Brush the border of the pastry with the beaten egg, then fold in the edges and twist to create a decorative border.
- Assemble the Tart: Spread the cooled apple purée in the center of the pastry. Arrange the thinly sliced Braeburn apples around the edge and in the center in a decorative pattern. Sprinkle 2 tbsp demerara sugar over the apples and brush the pastry edges with more beaten egg.
- Bake: Bake in the preheated oven for 30-35 minutes, until the tart is well-risen, golden on top, and crisp underneath.
- Glaze and Serve: Melt 3 tbsp apricot jam in a small saucepan until runny. Brush the tart with the glaze while it is still warm. Serve the tart warm with crème fraîche or your preferred accompaniment.
Notes
- Keep the Pastry Cold: Cold puff pastry will rise better and be crispier, so only take it out of the fridge when you’re ready to use it.
- Thin Apple Slices: Slice the Braeburn apples very thinly to make sure they cook evenly and look nice.
- Don’t Skip the Jam Glaze: Brushing the tart with apricot jam gives it a shiny finish and a boost of flavor, so be sure to do this.
- Cool the Purée: Let the apple purée cool down completely before spreading it on the pastry, so the base doesn’t get soggy.
- Check for Crispiness: Make sure the tart is golden and crisp underneath before taking it out of the oven to avoid a doughy base.
Mary Berry Apple Tart