Mary Berry Apple Tart with Shortcrust Pastry
Mary Berry Apple Tart with Shortcrust Pastry is a traditional British-style tart made with homemade or shop-bought shortcrust pastry filled with a thin layer of jam or sugar, topped with neatly arranged apple slices, and baked until tender and golden. It’s light, refined, and perfect for showcasing the natural sweetness of apples.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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250g shortcrust pastry (homemade or ready-made)
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3–4 medium apples (thinly sliced)
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2 tbsp apricot jam or apple jam (for brushing the base)
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2 tbsp caster sugar
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1 tbsp melted butter
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½ tsp ground cinnamon (optional)
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Juice of ½ lemon (prevents browning)
If making homemade shortcrust pastry:
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150g plain flour
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75g cold butter
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1–2 tbsp cold water
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Pinch of sugar
Instructions
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Prepare the pastry: Roll the shortcrust pastry on a lightly floured surface until large enough to line a tart tin.
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Line the tart tin: Gently place the pastry into the tin, pressing it into the edges and trimming excess.
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Blind-bake (optional but recommended): Cover pastry with parchment and baking beans; bake at 180°C (350°F) for 10 minutes to keep the base crisp.
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Brush the base: Spread a thin layer of apricot jam to create a flavourful barrier.
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Prepare the apples: Slice apples thinly and toss lightly in lemon juice to prevent browning.
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Arrange the slices: Lay the apples in concentric circles or rows for a neat, elegant look.
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Add sweetness: Sprinkle caster sugar evenly over the apples and brush with melted butter.
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Add spice (optional): Dust lightly with cinnamon for warmth.
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Bake the tart: Bake at 180°C (350°F) for 30–35 minutes until apples are tender and golden.
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Glaze the top: Warm a spoonful of apricot jam and brush over the finished tart for shine.
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Cool slightly: Allow the tart to rest before slicing to help set the pastry.