Mary Berry Recipes

Mary Berry Glazed French Peach Tart Recipe

I remember the first time I stumbled upon Mary Berry’s Glazed French Peach Tart. I was in the middle of a baking binge, trying to find something that would make my friends’ jaws drop at a dinner party. I had always admired Mary Berry’s baking prowess, so when I found this recipe, I couldn’t wait to give it a try. It was the perfect combination of elegance and simplicity-just like Mary herself! The buttery pastry, the fresh peaches, and that glossy, perfectly sweet glaze made it the showstopper I needed.

The best part about this tart is its versatility. Whether you’re hosting a dinner party, celebrating a special occasion, or just treating yourself, it’s a crowd-pleaser every time. Plus, the recipe is a lovely balance of delicate and vibrant flavors that come together beautifully. If you’re like me and love a good fruity dessert, this tart will quickly become a staple in your repertoire!

Mary Berry Glazed French Peach Tart Recipe

This tart isn’t just about the peaches; it’s the entire ensemble of flavors and textures that make it irresistible. From the crisp, buttery shortcrust pastry to the silky smooth crème pâtissière and the succulent peaches on top, every bite is a little piece of heaven. Plus, the glaze adds that finishing touch, giving the fruit a beautiful sheen and a subtle sweetness.

What I love most is that the tart is surprisingly easy to make, even for someone like me who doesn’t always have the patience for long, complex recipes. The combination of fresh ingredients and a few careful steps is what makes this dessert such a delight. You’ll feel like a pro once you’ve put it together, and your guests will definitely be impressed!

Ingredients Needed

Before we get into the method, let’s take a look at what you’ll need. The ingredients are straightforward but pack a lot of flavor:

  • For The Pastry

    • 225g plain flour
    • 115g unsalted butter (chilled and cut into cubes)
    • 50g caster sugar
    • 1 large egg
    • A pinch of salt
    • Ice water (just a splash, if needed)

  • For The Crème Pâtissière

    • 500ml whole milk
    • 1 vanilla pod (or 1 tsp vanilla extract)
    • 4 large egg yolks
    • 100g caster sugar
    • 40g plain flour
    • 40g cornflour

  • For The Topping

    • 4 ripe peaches (peeled and sliced)
    • 2 tbsp apricot jam (for glazing)

Equipment Needed

The right tools can make all the difference. Here’s a list of everything you’ll need:

  • A flan tin or tart tin (around 23cm in diameter)
  • A mixing bowl for the pastry
  • A rolling pin to roll out the pastry
  • A saucepan for making the crème pâtissière
  • A whisk for beating the egg yolks and sugar
  • A sieve (for straining the crème pâtissière)
  • A baking sheet for blind baking the tart shell
  • A pastry brush for glazing the peaches
  • Knife and peeler for preparing the peaches
  • A spoon for spooning the crème pâtissière into the tart shell

How To Make Mary Berry Glazed French Peach Tart?

Step 1: Make The Pastry

  • Start by sifting the flour and salt into a mixing bowl.
  • Add the chilled butter and rub it into the flour until the mixture resembles breadcrumbs.
  • Stir in the sugar, then add the egg. Mix until a dough forms. If it’s too dry, add a little ice water, a teaspoon at a time.
  • Wrap the dough in cling film and chill it for about 30 minutes.

Step 2: Blind Bake The Pastry

  • Preheat the oven to 180°C (160°C fan).
  • Roll out the dough on a lightly floured surface and line your tart tin with it. Prick the base with a fork.
  • Place a sheet of parchment paper over the pastry and fill it with baking beans or rice to prevent it from puffing up.
  • Bake for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until golden and crisp.

Step 3: Make The Crème Pâtissière

  • In a saucepan, heat the milk and vanilla pod (if using). Bring it to a gentle simmer.
  • In a separate bowl, whisk together the egg yolks, sugar, flour, and cornflour until smooth.
  • Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
  • Pour everything back into the saucepan and cook over low heat, whisking constantly, until it thickens to a custard-like consistency.
  • Remove from heat and let it cool slightly. Once cooled, spread it evenly over the cooled tart shell.

Step 4: Add The Peaches

  • Peel and slice the peaches into thin wedges.
  • Arrange them on top of the crème pâtissière, working in a circular pattern for that classic French tart look.

Step 5: Glaze The Tart

  • Gently heat the apricot jam in a small saucepan until melted.
  • Brush the melted jam over the peaches to give them a lovely glossy finish.

Step 6: Chill And Serve

  • Let the tart chill in the fridge for at least an hour before serving. This helps the flavors meld together and makes it easier to slice.

Recipe Variations

While this is the classic Mary Berry Glazed French Peach Tart, there are some fun variations you can try:

  • Fruit swap: You can replace the peaches with other fruits like nectarines, plums, or even berries. Just make sure the fruit is ripe and sweet to complement the creamy filling.
  • Nuts: Add some toasted almonds or hazelnuts on top of the crème pâtissière before adding the fruit for an extra crunch.
  • Lemon zest: If you like a little tang, add a bit of lemon zest to the crème pâtissière to balance out the sweetness of the peaches.
  • Spiced syrup: Instead of apricot jam, you could use a spiced syrup, like cinnamon or ginger syrup, for a more autumnal twist.

What Goes Well With Mary Berry Glazed French Peach Tart?

When it comes to pairing, this tart is versatile enough to go with a variety of drinks and dishes. Here are a few ideas:

  • Drinks

    • A chilled glass of Prosecco or Champagne adds a festive touch.
    • For something non-alcoholic, a mint tea or lemonade would complement the peachy sweetness.

  • Sides

    • A scoop of vanilla ice cream or a dollop of whipped cream would be a decadent addition.
    • If you want something light, serve it with a small bowl of fresh berries or a simple green salad to balance the richness of the tart.

What I Have Learnt

Baking this tart taught me a lot about the beauty of simplicity. The flavors are so fresh and vibrant, but the technique isn’t complicated. It’s about bringing together quality ingredients and a bit of patience. I also learned how important it is to trust the process-don’t rush the chilling or baking times, and don’t be afraid to experiment with fruits and flavors.

The biggest lesson? People love a homemade dessert that looks and tastes impressive. It’s the perfect way to show you care, without needing to be a master baker. I’ll admit, I’ve made this tart more than a few times since that first attempt, and it’s always a hit. Every time I pull it out of the fridge, I’m reminded that food has a special way of bringing people together.

FAQs

What Are The Main Ingredients Needed For Mary Berry’s Glazed French Peach Tart?

The main ingredients for Mary Berry’s Glazed French Peach Tart include a shortcrust pastry base, fresh peaches (or canned in syrup), apricot jam for glazing, butter, sugar, and sometimes a splash of lemon juice for a tangy kick. Additionally, some recipes may incorporate almond extract for added flavor.

How Do I Achieve A Perfect Glaze On The Peach Tart?

To achieve a perfect glaze for the tart, heat apricot jam until it becomes liquid and smooth. Then, strain it to remove any solid bits. Once the tart is baked and cooled slightly, brush the strained jam over the peaches in a thin, even layer. This will give the tart its glossy finish and an extra layer of sweetness.

Can I Use Frozen Peaches Instead Of Fresh Peaches For This Tart Recipe?

While fresh peaches are recommended for their flavor and texture, you can use frozen peaches if fresh ones are not available. If using frozen peaches, be sure to thaw and drain them thoroughly to remove excess moisture before using them on the tart. This will prevent the tart from becoming soggy.

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