Mary Berry Apricot Portuguese Tarts

I made these little tarts one afternoon when I needed something sweet but didn’t want the fuss of a big bake. I had a roll of puff pastry, a lonely tin of apricots, and a craving for something creamy.

These Apricot Portuguese Tarts are such a joy. The puff pastry turns golden and crisp in the oven, holding a soft, vanilla custard that’s just set—not stiff—and topped with glossy apricot slices. They’re elegant enough for a tea party, yet simple enough for a last-minute dessert.

The best part? You can use almost any fruit you have. I’ve tried them with plums, cherries, and even thin apple slices. But apricots… they’re the classic.

WHAT MAKES THIS RECIPE WORK

These tarts use a clever shortcut—ready-made puff pastry—to deliver something that feels handmade. The custard is whisked on the hob, no baking-in-the-oven setting needed, so it stays silky.

Once baked, a touch of melted apricot jam gives them that shiny, bakery-style finish. Crisp pastry. Creamy centre. Juicy topping. It just works.

INGREDIENTS + WHY THEY MATTER

Ready-rolled puff pastry (320g) – Buttery, flaky base without the hassle.
Tinned or fresh apricots (½ tin) – Sweet and slightly tangy, the perfect contrast to custard.
Apricot jam (3 tbsp) – Brushed on top to add shine and sweetness.
Demerara sugar (15g) – Sprinkled before baking for crunch and colour.

Custard:
Milk (250ml) + Double cream (100ml) – Create a rich, smooth base.
Vanilla extract (1 tsp) – Adds depth and warmth.
Eggs (1 whole + 2 yolks) – Thicken the custard gently.
Caster sugar (115g) – Sweetens without overpowering.
Cornflour (4 tsp) – Ensures the custard sets without curdling.

MISTAKES I’VE MADE (AND FIXED)

What Went Wrong	Why It Happens	How To Fix It
Custard turned lumpy	Overheated or boiled	Whisk constantly over medium heat
Pastry shrank	Didn’t chill before baking	Chill tarts for 10–15 minutes first
Base went soggy	Used too-wet apricots	Drain canned fruit well or use fresh

HOW TO MAKE MARY BERRY’S APRICOT PORTUGUESE TARTS

Make the Custard
Heat milk, cream, and vanilla in a pan until warm (not boiling). In a bowl, whisk egg, yolks, sugar, and cornflour. Slowly add the warm milk to the egg mixture, whisking. Return to the pan and cook, whisking constantly, until thickened. Spoon into a bowl, cover with cling film, and cool.

Prepare the Pastry Cases
Unroll the pastry and cut it in half lengthways. Stack the strips and press down. Cut widthways into 4 pieces. Roll each one and cut 10 discs (10cm wide). Press into a muffin tin and prick the bases with a fork.

Fill and Chill
Spoon cooled custard into each case. Top with sliced apricots. Chill for 30 minutes if you can.

Bake
Preheat oven to 200°C (180°C fan). Sprinkle tarts with demerara sugar and bake for 25–30 minutes until golden and set. Cool slightly.

Glaze
Brush the tarts with melted apricot jam for a glossy finish.

TIPS FROM MY KITCHEN

• I always chill the pastry before baking—it stops shrinkage and gives better lift.
• I let the custard cool fully before filling the cases—it keeps the texture perfect.
• I brush the jam while the tarts are still a bit warm—it soaks in just enough.

STORAGE + SERVING

Fridge: Store in an airtight container for up to 3 days.
Freezer: Wrap individually and freeze for up to 1 month. Thaw in the fridge overnight.
Reheat: Warm in the oven at 180°C for 5 minutes. Avoid microwaving.
Serve with: A dusting of icing sugar or a spoon of whipped cream.

FREQUENTLY ASKED QUESTIONS

Q: Can I use different fruit?
A: Yes! Plums, peaches, cherries, or even apple slices work beautifully.

Q: Can I use store-bought custard?
A: You can, but it won’t hold its shape as well. Fresh custard sets better in the oven.

Q: Can these be made ahead?
A: Absolutely. Bake and store them chilled, then warm slightly and glaze before serving.

Try More Recipes:

• Mary Berry Mini Jam Tarts
• Mary Berry Red Pepper, Cheese, and Chive Canapé Tarts Recipe
• Mary Berry Onion, Courgette and Blue Cheese Puff Tarts