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?
- Preheat Oven: Preheat your oven to 425°F (or 375°F for convection).
- 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.
- 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.
- 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.
- Bake: Bake in the preheated oven for about 25 minutes, or until the pastry is golden brown and risen.
- 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
Mary Berry Banbury Tart
Description
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.
Ingredients
Instructions
- 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.
- 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.
- Seal the Edges Well: Ensure you press and seal the edges of the pastry firmly to prevent the filling from leaking out during baking.
- 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.
Notes
- 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.
Mary Berry Banbury Tart