Mary Berry Banbury Tart

I’ll be honest—Banbury Tart was not on my radar when I first stumbled across it in Mary Berry’s Fast Cakes. I’d grown up with mince pies and Eccles cakes, but this little square of puff pastry stuffed with boozy currants? New territory.

The first time I made it, I rushed the filling. Didn’t let it cool. Total rookie move. The pastry bottom went soggy, and the currants formed this dense layer that welded to the base like fruit cement. Tasted great—but a bit tragic looking.

The second go, I let the filling rest, rolled the pastry thinner, and sealed the edges like I meant it. Bliss. Flaky top, sweet-spiced middle, just enough chew from the currants. So if you’re curious about this unassuming old-school bake, let me show you how I fixed it.

Why This One Works So Well

There’s something quietly genius about how this tart balances textures. That boozy, buttery fruit layer is rich, but the puff pastry lifts the whole thing—crispy, golden, not too heavy.

What surprised me most? The flour in the filling. It thickens things just enough to keep the tart from leaking or soaking through. Most recipes skip it. Don’t. It’s what keeps this from being a currant explosion in your oven.

Also: the booze. I used sherry the first time, rum the second. Rum won. Just enough warmth and caramel to make it feel proper.

INGREDIENTS + WHY THEY MATTER

• Butter (2 tbsp) – Richness and binding power. Melt it low and slow to keep the filling smooth.
• All-purpose flour (1 tbsp) – This tiny bit of flour makes all the difference. Helps bind the fruit mixture so it doesn’t ooze out.
• Currants (1 cup) – The star. Tart, chewy, and bold. I tried raisins once—they overwhelmed it.
• Light muscovado sugar (¼ cup) – Adds a molasses depth that plain sugar just can’t.
• Nutmeg (a pinch) – Don’t skip. Adds a subtle warmth. Freshly grated makes it shine.
• Sherry or rum (2 tbsp) – Adds moisture and flavour. Rum brings a rounder, deeper note.
• Puff pastry (½ a 490g pack) – Store-bought works fine. Just roll it thin. You want crispness, not clag.
• Milk (to glaze) – For a glossy golden top.
• Confectioners’ sugar (to dust) – A final flourish. Optional but pretty.

Ingredient Swaps That Hold Up

• No booze? Use orange juice with a splash of vanilla. Still tasty.
• GF option: Use gluten-free puff pastry (Jus-Rol does one) and swap flour for cornflour. Holds up well, though slightly more fragile.
• Dried cherries: Swapped half the currants with chopped dried cherries once. Gave a lovely sweet-sour twist.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy bottom	Filled it while hot	Let filling cool completely before baking
Pastry puffed unevenly	Edges weren’t sealed properly	Wet the edge with water or milk + crimp
Filling leaked out	Top wasn’t cut	Always slash two steam holes in the lid

HOW TO MAKE MARY BERRY’S BANBURY TART

1. Preheat your oven to 425°F (or 375°F fan).
2. Make the filling: Melt butter over low heat. Stir in flour and cook 1 min. Off the heat, stir in currants, sugar, nutmeg, and rum. Let it cool fully—trust me.
3. Roll out half the pastry and line a 7-inch square tin (or anything close). Let the pastry come up the sides a bit.
4. Add the filling—spread it evenly.
5. Roll out the second pastry half. Brush the bottom pastry edges with water or milk, then lay this lid on top. Press and crimp the edges shut.
6. Slash two small vents in the top, glaze with milk.
7. Bake for 25 mins until puffed and golden. If not quite golden, give it 3–5 mins more.
8. Cool in the tin. Dust with sugar once fully cooled.

TIPS FROM MY KITCHEN

• I roll the pastry thinner than the pack suggests—more crisp, less bulk.
• If you forget to soak your currants (guilty), microwave them with the rum for 30 seconds.
• Bake it in an old metal tin if you can—crisper base than glass.
• Let it cool completely before slicing or it’ll collapse into gooey layers.

STORAGE + SERVING

• Fridge: Keeps 3 days in a sealed container.
• Freezer: Wrap well and freeze up to a month. Reheat in a 160°C oven for 10–12 minutes.
• Serve with: Clotted cream, a dollop of crème fraîche, or hot custard. And a mug of strong black tea. Trust.

FAQs

Q: Can I make this ahead of time?
A: Absolutely. I actually think it tastes better the next day—flavours mellow and deepen.

Q: Can I use raisins instead of currants?
A: You can, but it changes the flavour. Raisins are sweeter and less tart. I prefer currants for that proper old-school zing.

Q: What kind of rum works best?
A: I used dark spiced rum (had a bit of Sailor Jerry left). Gave it a warming, wintery vibe.

Q: Can I double this?
A: Yes—use a larger tin (like 9×13), and double everything. Add 5–8 minutes to baking time.

Try More Recipes:

• Mary Berry Fork Biscuits
• Mary Berry Ice Cream Honeycomb​
• Mary Berry Rice Pudding
• Mary Berry Coconut Macaroon