Free Baking With Mary Berry by Mary Berry Page A
Authors: Mary Berry
Press the dough edges together to seal, and trim off any excess. Brush with a little milk to glaze.
5 Place the pan on the hot baking sheet and bake for 30–35 minutes until pale golden. Sift confectioners’ sugar over the tart and serve warm.
Plum & almond tart
Raspberry tartlets
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Makes 16
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Special equipment
3in (7cm) pastry cutter
16 x 2 1 / 2 in (6cm) round tartlet pans
Ingredients
Dough
2 cups all-purpose flour
9 tbsp chilled butter, cut into cubes
2 tbsp granulated sugar
3–4 tbsp cold water
Filling
8oz (250g) full-fat mascarpone
2 tbsp granulated sugar
12oz (350g) raspberries
3 tbsp red currant jelly
1–2 tsp lemon juice to taste
Method
1 Make the dough: put the flour into a bowl, add the butter, and rub in with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar, then add enough cold water to bind to a soft pliable dough. Wrap and chill for at least 30 minutes.
2 On a lightly floured surface, roll out the dough thinly. Using the pastry cutter, cut out 16 rounds. Preheat the oven to 375°F (190°C).
3 Gently press the rounds into the tartlet pans. Prick all over with a fork and bake for 12–15 minutes until golden. Leave in the pans for 10 minutes, then remove and transfer to a wire rack. Let cool completely.
4 Beat together the mascarpone and sugar and spoon into the tartlet crusts. Top with the raspberries, pressing them gently into the filling.
5 Melt the jelly with lemon juice to taste in a small pan, then spoon over the fruits. Let set before serving.
Tropical tartlets
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Makes 10
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Special equipment 10 x 3in (7cm) round tartlet pans or boat-shaped pans (barquette molds)
Ingredients
Almond dough
1 / 2 cup ground almonds
1 cup all-purpose flour
2 tbsp granulated sugar
6 tbsp chilled butter, cut into cubes
about 3 tbsp cold water
1 1 / 4 cups store-bought vanilla pudding
1 x 7oz (200g) can mandarin oranges in natural juice, well-drained
1 x 7oz (200g) can apricot halves in natural juice, well-drained and cut into pieces
about 3 tbsp apricot jam
about 1 / 3 cup toasted sliced almonds
Method
1 Make the dough: combine the almonds, flour, and sugar in a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine bread crumbs. Add enough cold water to make a soft, pliable dough. Wrap and chill for 1 hour.
2 Put the dough on a floured surface and flatten slightly. Place a large sheet of parchment paper on top and roll out the dough, beneath the parchment, until about 1 / 8 in (3mm) thick. Line the tartlet pans with dough and chill for 2 hours. Preheat the oven to 375°F (190°C).
3 Prick the dough all over and bake for 10 minutes. Let the shells cool in the pans for 10 minutes. Remove and transfer to a wire rack to cool.
4 Spoon the vanilla pudding into each shell, then top with the mandarin oranges and apricots. Melt the jam in a small pan, sieve, then spoon over the fruit. Sprinkle with the almonds and let set before serving.
Blueberry puffs
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Makes 8
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Ingredients
1lb (500g) store-bought puff pastry
1 large egg, beaten
4oz (100g) blueberries
2 / 3 cup heavy or whipping cream
1 tbsp granulated sugar
1 ripe nectarine or peach, pitted and sliced
confectioners’ sugar for dusting
Method
1 Preheat the oven to 450°F (230°C). Roll out the pastry until 1 / 4 in (5mm) thick on a lightly floured surface. Cut into strips 3in (7cm) wide, then cut the strips diagonally into 8 diamond shapes.
2 With a sharp knife, score each pastry diamond 1 / 2 in (1cm) from the edge, being careful not to cut all the way through. Place on a dampened baking sheet and glaze with beaten egg.
3 Bake for 10–15 minutes until golden. Transfer to a wire rack. Remove the pastry centers, reserving them for lids if desired. Let cool.
4 Divide half of the blueberries among the pastry shells. Whip the cream and sugar and divide among the shells. Top with nectarine or peach slices, and the remaining
5 Place the pan on the hot baking sheet and bake for 30–35 minutes until pale golden. Sift confectioners’ sugar over the tart and serve warm.
Plum & almond tart
Raspberry tartlets
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Makes 16
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Special equipment
3in (7cm) pastry cutter
16 x 2 1 / 2 in (6cm) round tartlet pans
Ingredients
Dough
2 cups all-purpose flour
9 tbsp chilled butter, cut into cubes
2 tbsp granulated sugar
3–4 tbsp cold water
Filling
8oz (250g) full-fat mascarpone
2 tbsp granulated sugar
12oz (350g) raspberries
3 tbsp red currant jelly
1–2 tsp lemon juice to taste
Method
1 Make the dough: put the flour into a bowl, add the butter, and rub in with your fingertips until the mixture resembles fine bread crumbs. Stir in the sugar, then add enough cold water to bind to a soft pliable dough. Wrap and chill for at least 30 minutes.
2 On a lightly floured surface, roll out the dough thinly. Using the pastry cutter, cut out 16 rounds. Preheat the oven to 375°F (190°C).
3 Gently press the rounds into the tartlet pans. Prick all over with a fork and bake for 12–15 minutes until golden. Leave in the pans for 10 minutes, then remove and transfer to a wire rack. Let cool completely.
4 Beat together the mascarpone and sugar and spoon into the tartlet crusts. Top with the raspberries, pressing them gently into the filling.
5 Melt the jelly with lemon juice to taste in a small pan, then spoon over the fruits. Let set before serving.
Tropical tartlets
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Makes 10
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Special equipment 10 x 3in (7cm) round tartlet pans or boat-shaped pans (barquette molds)
Ingredients
Almond dough
1 / 2 cup ground almonds
1 cup all-purpose flour
2 tbsp granulated sugar
6 tbsp chilled butter, cut into cubes
about 3 tbsp cold water
1 1 / 4 cups store-bought vanilla pudding
1 x 7oz (200g) can mandarin oranges in natural juice, well-drained
1 x 7oz (200g) can apricot halves in natural juice, well-drained and cut into pieces
about 3 tbsp apricot jam
about 1 / 3 cup toasted sliced almonds
Method
1 Make the dough: combine the almonds, flour, and sugar in a bowl. Add the butter and rub in with your fingertips until the mixture resembles fine bread crumbs. Add enough cold water to make a soft, pliable dough. Wrap and chill for 1 hour.
2 Put the dough on a floured surface and flatten slightly. Place a large sheet of parchment paper on top and roll out the dough, beneath the parchment, until about 1 / 8 in (3mm) thick. Line the tartlet pans with dough and chill for 2 hours. Preheat the oven to 375°F (190°C).
3 Prick the dough all over and bake for 10 minutes. Let the shells cool in the pans for 10 minutes. Remove and transfer to a wire rack to cool.
4 Spoon the vanilla pudding into each shell, then top with the mandarin oranges and apricots. Melt the jam in a small pan, sieve, then spoon over the fruit. Sprinkle with the almonds and let set before serving.
Blueberry puffs
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Makes 8
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Ingredients
1lb (500g) store-bought puff pastry
1 large egg, beaten
4oz (100g) blueberries
2 / 3 cup heavy or whipping cream
1 tbsp granulated sugar
1 ripe nectarine or peach, pitted and sliced
confectioners’ sugar for dusting
Method
1 Preheat the oven to 450°F (230°C). Roll out the pastry until 1 / 4 in (5mm) thick on a lightly floured surface. Cut into strips 3in (7cm) wide, then cut the strips diagonally into 8 diamond shapes.
2 With a sharp knife, score each pastry diamond 1 / 2 in (1cm) from the edge, being careful not to cut all the way through. Place on a dampened baking sheet and glaze with beaten egg.
3 Bake for 10–15 minutes until golden. Transfer to a wire rack. Remove the pastry centers, reserving them for lids if desired. Let cool.
4 Divide half of the blueberries among the pastry shells. Whip the cream and sugar and divide among the shells. Top with nectarine or peach slices, and the remaining