I remember the first time I made Mary Berry’s Apricot Portuguese Tarts. It was one of those rainy Saturday afternoons when I had nothing better to do than try something new in the kitchen. I had recently come across Mary Berry’s recipe in a cookbook, and the combination of apricots, creamy custard, and crispy pastry was too tempting to resist.
Making the tarts felt like an adventure – measuring the ingredients, rolling out the pastry, and carefully assembling each tart with precision. As I placed the golden tarts in the oven, the house filled with the delightful aroma of baking. They turned out so much better than I expected, and the satisfaction of biting into the warm, flaky pastry with that sweet, tangy apricot filling was unforgettable.
These tarts have since become a favorite of mine, and I want to share how you can recreate this delicious treat at home.
Mary Berry Apricot Portuguese Tarts Recipe
Mary Berry is a baking legend, and her Portuguese Tarts with an apricot twist are no exception. These tarts combine the delicate, buttery texture of puff pastry with a luscious custard filling, balanced by the sweet tang of apricots. They’re perfect for any occasion – whether it’s a weekend baking project, a special dessert for a dinner party, or just something to enjoy with your morning coffee.
What I love about this recipe is how simple it is to follow. Even though the tarts may look intricate, they’re straightforward enough for beginners. If I can make them, anyone can! The key is getting the balance of flavors right, which is surprisingly easy once you’ve tried it a few times.
Ingredients Needed
Here’s everything you’ll need to make these delicious Apricot Portuguese Tarts:
- Puff pastry (you can either make your own or buy pre-made sheets from the store)
- Custard powder (this is the secret ingredient for that perfect custard filling)
- Sugar (I use caster sugar for a smoother texture)
- Whole milk (this gives the custard a creamy richness)
- Butter (unsalted butter works best for control over the flavor)
- Vanilla extract (a little goes a long way to enhance the custard)
- Eggs (just the yolks, for a rich and creamy filling)
- Apricot jam (this adds sweetness and that signature apricot flavor)
- Fresh apricots (optional, for a fresher taste and a bit of texture in the filling)
If you’ve ever walked through the aisles of a local grocery store and picked up these ingredients, you’ll probably already have most of them. The custard powder and apricot jam might be the only things you need to hunt down, but they’re worth it for the end result!
Equipment Needed
Before you start, here’s what you’ll need in the kitchen:
- Muffin tin or tart tins (to shape the tarts)
- Rolling pin (if you’re rolling out your own pastry)
- Whisk (for mixing your custard ingredients)
- Saucepan (to cook your custard)
- Baking brush (optional, to brush the pastry edges with a little egg wash)
- Spoons (to spoon the apricot jam and custard mixture)
- Sharp knife (if you’re cutting fresh apricots)
Once you’ve got all the right equipment laid out, it feels like the start of an exciting project. Just knowing you’ve got everything at your fingertips makes the whole baking experience smoother and more enjoyable.
How To Make Mary Berry Apricot Portuguese Tarts?
Making these tarts is a step-by-step process, but each step is simple enough to do. Here’s how to bring it all together:
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Prepare The Pastry
- Preheat your oven to 180°C (350°F).
- Roll out your puff pastry to about 3mm thick.
- Cut out rounds of pastry slightly larger than your tart tins or muffin tin cups. Use a glass or a cookie cutter for uniformity.
- Gently press the pastry into the tins, ensuring it sits snugly.
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Make The Custard
- In a saucepan, whisk together the milk, custard powder, sugar, and egg yolks until smooth.
- Heat the mixture over medium heat, stirring constantly. As it heats, it will begin to thicken.
- Once it reaches a custard-like consistency, remove from heat and stir in the butter and vanilla extract.
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Assemble The Tarts
- Spoon a little apricot jam into the bottom of each pastry shell.
- Carefully spoon the custard on top of the jam. Don’t overfill; leave a small gap at the top.
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Bake
- Bake the tarts in the preheated oven for about 20-25 minutes, or until the pastry is golden and the custard is set.
- Let them cool for a few minutes before removing them from the tins.
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Garnish (Optional)
- Once cool, you can top the tarts with thin slices of fresh apricots for an added burst of flavor and color.
Recipe Variations
After making the original version a few times, I started experimenting with small changes:
- Different Fruit: I’ve swapped apricot jam for raspberry or strawberry jam. The custard still works beautifully with other fruits.
- Adding Spices: A pinch of cinnamon or nutmeg in the custard adds a warm, comforting twist to the flavor.
- Almond Paste: For an extra richness, I’ve spread a thin layer of almond paste in the bottom of the pastry before adding the apricot jam and custard. It’s divine.
- Vegan Version: You can make these tarts vegan by using plant-based milk (like almond or coconut milk) and egg replacers like aquafaba or cornstarch to thicken the custard.
There are so many ways to put your spin on these tarts, and each variation feels like a new discovery. You can get as creative as you like while keeping the base recipe intact.
What Goes Well With Mary Berry Apricot Portuguese Tarts?
These tarts are perfect for all sorts of occasions and pair well with different drinks and desserts:
- Coffee: A strong cup of black coffee or a cappuccino complements the sweetness of the apricot and custard perfectly.
- Tea: A fruity tea like Earl Grey or chamomile enhances the flavors without overpowering them.
- Whipped Cream: I’ve served them with a dollop of lightly sweetened whipped cream on the side, which adds a lovely richness.
- Ice Cream: For an indulgent dessert, try serving the tarts with a scoop of vanilla ice cream or sorbet.
These tarts are versatile, making them suitable for everything from a casual afternoon snack to a more elegant dessert at a dinner party.
What I Have Learnt
From making these tarts, I’ve picked up a few valuable lessons that might help you too:
- Patience is key: Sometimes, I rush through the process to get to the end result faster, but these tarts really benefit from taking your time. The layers of puff pastry need to cook just right for that crispy texture.
- Quality ingredients make a difference: The better the ingredients, the better the tarts taste. Using fresh apricots, high-quality butter, and real vanilla extract really elevates the final product.
- It’s okay to experiment: If you don’t have apricot jam, or if you want to try something new, just go for it! Cooking is about finding your style and flavor.
FAQs
What Are The Key Ingredients For Mary Berry’s Apricot Portuguese Tarts?
The key ingredients for Mary Berry’s Apricot Portuguese Tarts include puff pastry, apricot jam, eggs, sugar, milk, double cream, vanilla extract, and ground almonds. These ingredients are combined to create the tart filling and topped with a touch of apricot jam for added sweetness and flavor.
Can I Make Mary Berry’s Apricot Portuguese Tarts Ahead Of Time?
Yes, you can make Mary Berry’s Apricot Portuguese Tarts ahead of time. You can prepare the tarts and store them in an airtight container at room temperature for up to two days. For longer storage, place them in the fridge. They can also be reheated in the oven for a few minutes to restore their crispy pastry.
Can I Substitute Apricot Jam With Another Type Of Jam In Mary Berry’s Portuguese Tarts Recipe?
Yes, you can substitute apricot jam with other types of fruit jams in Mary Berry’s Portuguese Tarts. Suitable alternatives include raspberry, strawberry, or peach jam. The flavor will change slightly depending on the jam used, but it will still complement the pastry and filling beautifully.