Free Baking With Mary Berry by Mary Berry

butter and rub in with your fingertips until the mixture resembles fine bread crumbs.
    2 Mix in the egg yolk and enough cold water to make a soft, pliable dough. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
    3 Preheat the oven to 400°F (200°C). Roll out the dough on a lightly floured surface and use to line the tart pan. Bake blind for 10 minutes.
    4 Remove the baking beans and foil and bake the pie crust for 5 minutes or until the base has dried out. Remove from the oven and reduce the temperature to 300°F (150°C).
    5 Mix the lemon zest and juice with the cornstarch. Bring the water to a boil, then stir into the lemon mixture. Beat the egg yolks with the granulated sugar.
    6 Let cool slightly, then stir in the egg yolk mixture and whisk until smooth. Pour into the pie crust.
    7 Beat the egg whites with a hand-held electric mixer on maximum speed until stiff but not dry. Beat in the sugar 1 tsp at a time. Pile on top of the filling and spread over evenly. Bake for 45 minutes or until crisp and brown. Serve the pie warm or cold.
    Lemon meringue pie
      
    Key lime pie

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    Serves 8
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    Special equipment
    9in (23cm) loose-bottomed fluted tart pan
    baking beans
    Ingredients
    Dough
    1 1 / 3 cups all-purpose flour
    6 tbsp chilled butter, cut into cubes
    about 2 tbsp cold water
    Filling
    1 1 / 4 cups heavy cream
    1 x 14oz (400g) can full-fat sweetened condensed milk
    grated zest and juice of 1 lime
    lime slices to decorate
    Method
    1 Make the dough: put the flour into a large bowl, add the butter, and rub in until the mixture resembles fine bread crumbs. Add enough cold water to make a soft, pliable dough.
    2 Wrap the dough in plastic wrap or foil and chill in the refrigerator for 30 minutes. Preheat the oven to 400°F (200°C).
    3 Roll out the dough on a lightly floured surface and use to line the tart pan.
    4 Bake the pie crust blind for about 10 minutes. Remove the baking beans and foil and return the crust to the oven for 5 minutes. Cool slightly.
    5 Whip the cream to soft peaks in a large bowl and mix together with the condensed milk. Slowly stir in the lime zest and juice until the mixture thickens.
    6 Pour the mixture into the pie crust and smooth the top, or create a pattern with a palette knife. Chill in the refrigerator for at least 2 hours or until the filling is set firm.
    7 Serve the pie chilled, decorated with lime slices.
    Key lime pie
      
    Plum & almond tart

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    Serves 6
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    Special equipment 9in (23cm) fluted tart pan
    Ingredients
    Dough
    2 cups all-purpose flour
    1 cup confectioners’ sugar, sifted
    9 tbsp butter, cut into cubes
    1 small egg, beaten
    1–2 tbsp water
    a little milk for glazing
    Filling
    6oz (175g) golden marzipan, grated
    1lb (500g) ripe plums, halved and pitted
    confectioners’ sugar for sifting
    Method
    1 Put a baking sheet in the oven and preheat the oven to 400°F (200°C).
    2 Make the dough: put the flour, sugar, and butter into a food processor and pulse until the mixture resembles fine bread crumbs. Add the egg and pulse again until the dough holds together in a ball. (To make by hand, put the flour into a bowl and rub in the butter with your fingertips, then stir in the sugar, egg, and water.) Knead the dough on a lightly floured surface until smooth, then wrap in plastic wrap and chill for 10 minutes.
    3 Remove a little less than half of the dough for the top of the tart and return it to the refrigerator. Roll out the remaining dough on a lightly floured surface and use to line the bottom and sides of the tart pan, making a rim around the top edge. If the dough cracks, press it together again, and patch it with rolled-out dough trimmings if necessary.
    4 Prick all over the bottom of the dough with a fork and scatter with the grated marzipan. Arrange the plums cut-side down on top. Brush the rim with water. Roll out the reserved dough to a round that is slightly larger than the diameter of the pan and place over the plums.