This easy Mary Berry Apricot Portuguese Tart recipe is a delicious treat that combines creamy custard with sweet apricots on a golden, buttery puff pastry base. Quick to make and perfect for dessert or afternoon tea, you can even swap the fruit for what you have at home for a simple twist!
This Apricot Portuguese Tarts Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 1 x 320g packet ready-rolled all-butter puff pastry
- ½ x 400g tin apricots, drained and sliced
- 15g demerara sugar
- About 3 tbsp apricot jam, melted, to glaze
Custard
- 250ml milk
- 100ml pouring double cream
- 1 tsp vanilla extract
- 1 large egg and 2 egg yolks
- 115g caster sugar
- 4 level tsp cornflour
How To Make Apricot Portuguese Tarts
- Make the Custard: In a saucepan, heat the milk, cream, and vanilla extract over medium heat until the mixture is hand hot. In a separate heatproof bowl, whisk together the whole egg, egg yolks, sugar, and cornflour until combined. Slowly pour the hot milk and cream into the egg mixture while whisking until smooth. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a custard. Be careful not to overheat. Spoon the custard into a bowl, cover with cling film, and set aside to cool.
- Prepare the Pastry: Unroll the puff pastry and cut it in half lengthways to make two strips. Stack the strips on top of each other and press them down. Then cut them widthways to create 4 pieces. Roll one piece thinly and cut out 5 x 10cm (4in) discs using a round cutter. Repeat with the other piece of pastry to make 10 discs in total. Place the pastry discs into the muffin tin, pressing them down and up the sides. Prick the bases with a fork.
- Assemble the Tarts: Spoon the cooled custard into the pastry cases. Top each tart with apricot slices. If you have time, chill the tarts in the fridge for 30 minutes.
- Bake the Tarts: Preheat your oven to 200°C/180°C Fan/Gas 6. Sprinkle the tarts with demerara sugar and bake for about 25–30 minutes, or until the pastry is golden and the custard is set. Remove from the oven and let them cool slightly.
- Glaze the Tarts: Brush the tops of the tarts with the melted apricot jam for a glossy finish.
Recipe Tips
- Chill the Pastry: Before filling the pastry with custard, chill the pastry cases in the fridge for 10–15 minutes. This helps prevent the pastry from shrinking while baking.
- Don’t Overheat the Custard: When making the custard, be careful not to overheat it. If the custard boils, it can become lumpy. Cook it over medium heat and whisk constantly to get a smooth texture.
- Use Fresh Apricots: Fresh apricots will give your tarts a lovely, juicy flavour. If you don’t have fresh, canned apricots work well too, but make sure they are well-drained to avoid soggy pastry.
- Watch the Baking Time: Keep an eye on the tarts as they bake. The pastry should be golden brown, and the custard should be set. If the tarts are overbaked, the custard could become too firm.
- Brush with Jam for Shine: Once the tarts are baked and slightly cooled, brush them with melted apricot jam to give them a glossy finish and extra sweetness.
How To Store & Reheat Leftovers
- Refrigerate: Cool the leftover apricot portuguese tarts to room temperature, then store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftover apricot portuguese tarts for up to 1 month by wrapping each in plastic wrap and placing them in a freezer bag. Thaw in the fridge or reheat before serving.
- Reheating: Warm leftover apricot portuguese tarts in a 350°F oven for 5 minutes to keep the pastry crisp. Avoid microwaving.
Nutrition Facts
- Calories: 250
- Total Fat: 13g
- Saturated Fat: 5g
- Cholesterol: 60mg
- Sodium: 150mg
- Potassium: 50mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 3g
More Mary Berry Recipes:
Mary Berry Apricot Portuguese Tarts
Description
This easy Mary Berry Apricot Portuguese Tart recipe is a delicious treat that combines creamy custard with sweet apricots on a golden, buttery puff pastry base. Quick to make and perfect for dessert or afternoon tea, you can even swap the fruit for what you have at home for a simple twist!
Ingredients
Custard
Instructions
- Make the Custard: In a saucepan, heat the milk, cream, and vanilla extract over medium heat until the mixture is hand hot. In a separate heatproof bowl, whisk together the whole egg, egg yolks, sugar, and cornflour until combined. Slowly pour the hot milk and cream into the egg mixture while whisking until smooth. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens into a custard. Be careful not to overheat. Spoon the custard into a bowl, cover with cling film, and set aside to cool.
- Prepare the Pastry: Unroll the puff pastry and cut it in half lengthways to make two strips. Stack the strips on top of each other and press them down. Then cut them widthways to create 4 pieces. Roll one piece thinly and cut out 5 x 10cm (4in) discs using a round cutter. Repeat with the other piece of pastry to make 10 discs in total. Place the pastry discs into the muffin tin, pressing them down and up the sides. Prick the bases with a fork.
- Assemble the Tarts: Spoon the cooled custard into the pastry cases. Top each tart with apricot slices. If you have time, chill the tarts in the fridge for 30 minutes.
- Bake the Tarts: Preheat your oven to 200°C/180°C Fan/Gas 6. Sprinkle the tarts with demerara sugar and bake for about 25–30 minutes, or until the pastry is golden and the custard is set. Remove from the oven and let them cool slightly.
- Glaze the Tarts: Brush the tops of the tarts with the melted apricot jam for a glossy finish.
Notes
- Chill the Pastry: Before filling the pastry with custard, chill the pastry cases in the fridge for 10–15 minutes. This helps prevent the pastry from shrinking while baking.
- Don’t Overheat the Custard: When making the custard, be careful not to overheat it. If the custard boils, it can become lumpy. Cook it over medium heat and whisk constantly to get a smooth texture.
- Use Fresh Apricots: Fresh apricots will give your tarts a lovely, juicy flavour. If you don’t have fresh, canned apricots work well too, but make sure they are well-drained to avoid soggy pastry.
- Watch the Baking Time: Keep an eye on the tarts as they bake. The pastry should be golden brown, and the custard should be set. If the tarts are overbaked, the custard could become too firm.
- Brush with Jam for Shine: Once the tarts are baked and slightly cooled, brush them with melted apricot jam to give them a glossy finish and extra sweetness.
Mary Berry Apricot Portuguese Tarts