Mary Berry Banbury Tart

Mary Berry’s Banbury Tart is made with butter, all-purpose flour, currants, light muscovado sugar, grated nutmeg, sherry or rum, and puff pastry. This delicious Banbury Tart recipe creates a delightful dessert that takes about 45 minutes to prepare and can serve up to 6 people.

This Banbury Tart Recipe Is From Fast Cakes Cookbook by Mary Berry

Mary Berry Banbury Tart Ingredients

• 2 tbsp (1 oz / 30g) butter
• 1 tbsp (½ oz / 15g) all-purpose flour
• 1 cup (5 oz / 150g) currants
• ¼ cup (2 oz / 50g) light muscovado sugar
• A little grated nutmeg
• 2 tbsp sherry or rum
• ½ × 1.1 lb (490g) package puff pastry
• A little milk, to glaze
• Confectioners’ sugar, to dust

How To Make Mary Berry Banbury Tart?

1. Preheat Oven: Preheat your oven to 425°F (or 375°F for convection).
2. Make the Filling: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Remove from heat and mix in the currants, sugar, nutmeg, and sherry or rum. Let the mixture cool.
3. Prepare Pastry Base: Cut the puff pastry in half. Roll out one piece and use it to line the base and sides of a 7-inch square tin. Spread the cooled filling over the pastry base.
4. Top and Seal: Roll out the remaining pastry. Moisten the edges of the base pastry and place the rolled-out pastry on top. Seal the edges firmly. Brush the top with milk and make two cuts in the center.
5. Bake: Bake in the preheated oven for about 25 minutes, or until the pastry is golden brown and risen.
6. Cool and Dust: Allow the tart to cool completely in the tin. Dust with confectioners’ sugar before serving.

Recipe Tips

• Chill the Pastry: Before rolling out, chill the puff pastry in the fridge for at least 30 minutes. This makes it easier to handle and helps prevent it from becoming too sticky.
• Seal the Edges Well: Ensure you press and seal the edges of the pastry firmly to prevent the filling from leaking out during baking.
• Let the Filling Cool: Allow the filling to cool completely before spreading it onto the pastry base. This helps the pastry stay crisp and prevents sogginess.
• Use a Sharp Knife: When making the cuts in the pastry lid, use a sharp knife to ensure clean cuts. This helps the tart to bake evenly and allows steam to escape properly.
• Check for Doneness: Keep an eye on the tart during the last few minutes of baking. The pastry should be golden brown. If it needs more time, bake for an additional 5 minutes, but watch closely to avoid burning.

What To Serve With Banbury Tart?

This crispy Banbury Tart pairs well with clotted cream, fresh berries, vanilla ice cream, or a warm custard. It can also be served alongside whipped cream, a fruit compote, a drizzle of honey, or a cup of tea for a delicious dessert.

How To Store Leftovers Banbury Tart?

• Refrigerate: First, let the leftover Banbury Tart cool to room temperature. Once cooled, store it in an airtight container and refrigerate for up to 3 days.
• Freeze: After cooling the Banbury Tart to room temperature, wrap it tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 1 month. To serve, thaw the tart in the refrigerator overnight before serving.

Mary Berry Banbury Tart Nutrition Facts

Serving Size: 1 tart (37g)

• Calories: 128
• Total Fat: 2.9g
• Saturated Fat: 1.2g
• Cholesterol: 1.6mg
• Sodium: 0.1mg
• Potassium: 26.8mg
• Total Carbohydrate: 26.4g
• Dietary Fiber: 0.5g
• Sugars: 25.9g
• Protein: 0.1g

Try More Mary Berry Recipes:

• Mary Berry Chocolate Chip Oat Cookies
• Mary Berry Lemon Cupcakes
• Mary Berry Lucy’s Strawberry Slices
• Mary Berry Chocolate Traybake
• Mary Berry Lemon Drizzle Traybake
• Mary Berry Tea Bread