The Scrumptious Canterbury Tart Recipe: A Sweet British Classic

Crafting a delightful canterbury tart brings memories of cozy afternoons in southern England.

Kent’s orchards inspire this classic dessert with fresh, seasonal ingredients.

Sweet pastry embraces a luxurious custard filling that melts effortlessly on your palate.

Local bakers have perfected this recipe through generations of careful refinement.

Delicate almonds and fragrant vanilla create a harmonious balance of flavors.

Subtle hints of nutmeg dance across each perfectly golden slice.

You’ll find this tart absolutely irresistible and surprisingly simple to prepare.

Bake one today and transport yourself to the charming countryside of england.

FAQs for Mary Berry Canterbury Tart

• What ingredients make this Canterbury Tart unique?

Ground almonds, lemon zest, and currants give this tart its distinctive Canterbury flavor, creating a sweet and tangy combination that sets it apart from classic dessert tarts.

• Is this tart difficult to make for beginners?

Not at all! The recipe requires basic baking skills like rubbing butter into flour, rolling dough, and simple layering. Even novice bakers can successfully create this delicious tart with patience and careful following of steps.

• Can I substitute ingredients if I don't have exactly what's listed?

Absolutely! You can replace currants with raisins, swap lemon zest for orange zest, or use different nuts like walnuts instead of almonds. The key is maintaining similar proportions and textures.

What Makes Mary Berry Canterbury Tart a Classic

• Master Simple Pastry Skills: Learn to create a delicate tart crust from scratch with basic ingredients, perfect for bakers looking to improve their techniques.
• Quick Weekend Dessert Delight: Combine zesty lemon, sweet almonds, and currants for a versatile treat that impresses family and guests without complex preparation.
• No-Fuss Flavor Explosion: Blend traditional British baking elements with minimal steps, creating a sophisticated dessert that feels like a gourmet experience without professional training.
• Smart Make-Ahead Option: Prepare the tart in advance and chill, making it an ideal dessert for relaxed entertaining or unexpected sweet cravings.

Ingredients Needed for Mary Berry Canterbury Tart

• Flour: A fine white powder that forms the foundation of the tart's crust.
• Butter: A rich, creamy ingredient that adds flakiness and flavor to the pastry.
• Water: A liquid that helps bind the flour and butter into a cohesive dough.

• Lemon Curd: A smooth, tangy spread that provides a bright citrus base for the tart.
• Almonds, Currants: Nutty and sweet additions that bring texture and depth to the dessert.
• Lemon Zest: Fragrant citrus shavings that intensify the lemon flavor.
• Sugar: A sweetener that balances the tartness of the lemon.

• Egg: A binding agent used to create a golden, glossy edge on the pastry.
• Icing Sugar: A fine powdery sugar sprinkled on top for a delicate, sweet finish.

How to Bake Mary Berry Canterbury Tart

Step 1: Prepare Pastry Dough

Grab cold butter and flour. Crumble them together using your fingertips until the mixture looks like coarse breadcrumbs. Slowly drizzle cold water into the mixture, gently bringing the dough together. Knead softly until it forms a smooth ball. Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm up.

Step 2: Shape Tart Crust

Remove chilled dough from refrigerator. Roll it out on a lightly floured surface until thin and even. Carefully transfer the dough into a tart tin, pressing gently into corners and edges. Trim excess pastry. Return the lined tin to the refrigerator for another 15 minutes. Preheat oven to 375°F. Line the chilled crust with parchment paper and fill with baking weights or dried beans. Bake for 15-20 minutes until edges turn golden.

Step 3: Create Flavorful Filling

• Sliced almonds
• Granulated sugar
• Fresh lemon zest
• Dried currants

Step 4: Final Baking

Brush the exposed pastry edges with beaten egg for a beautiful golden shine. Return tart to the oven and bake for an additional 15-20 minutes until the top looks gloriously golden and fragrant.

Step 5: Serve and Enjoy

Allow the tart to cool completely in the tin. Dust with powdered sugar just before serving. Slice into wedges and savor each delightful bite of this classic Canterbury treat.

Useful Tips for Mary Berry Canterbury Tart

• Chill Dough Twice: Refrigerate pastry dough before rolling and after lining the tin to prevent shrinkage and ensure a crisp, flaky crust.
• Perfect Blind Baking: Use baking beans or rice to weigh down pastry during initial baking, preventing base from puffing up and creating an even golden surface.
• Spread Lemon Curd Evenly: Use the back of a spoon to distribute lemon curd smoothly across the tart base for consistent flavor in every bite.
• Topping Distribution: Scatter almonds, sugar, zest, and currants gently to ensure even coverage and attractive presentation.
• Egg Wash Technique: Lightly brush pastry edges with beaten egg for a beautiful golden-brown color and glossy finish.

Easy Variations on Canterbury Tart

• Gluten-Free Zinger: Replace wheat flour with almond or rice flour for a celiac-friendly version. Use gluten-free lemon curd and ensure all ingredients are certified gluten-free.
• Vegan Sunshine Tart: Swap butter with coconut oil, use aquafaba instead of egg, and choose plant-based lemon curd. Substitute dairy-based sugar with coconut sugar.
• Nutty Alternative: Replace almonds with pecans or walnuts for a different crunch. Add a sprinkle of cinnamon or cardamom to enhance the flavor profile.
• Low-Sugar Refresh: Use stevia or monk fruit sweetener instead of regular sugar. Reduce currants and choose a sugar-free lemon curd option for diabetic-friendly serving.

What Goes Well with Mary Berry Canterbury Tart

• Pair with Chilled White Wine: A crisp Riesling or Sauvignon Blanc cuts through the tart's sweetness, balancing the lemony flavors with its bright, refreshing notes.
• Create a Tea Time Companion: Serve alongside Earl Grey tea, whose bergamot essence complements the citrus and almond tones, enhancing the Canterbury Tart's delicate profile.
• Match with Vanilla Ice Cream: Scoop creamy vanilla ice cream alongside the tart for a contrasting temperature and smooth texture that softens the dessert's zesty punch.
• Recommend Dessert Wine Pairing: A light Moscato d'Asti adds a gentle sweetness that harmonizes with the currants and almonds, elevating the tart's complex flavor landscape.

Storage Guide for Mary Berry Canterbury Tart

• Store leftover Canterbury Tart in an airtight container in the refrigerator for up to 3-4 days. Cover with plastic wrap or aluminum foil to prevent drying out.
• Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Protect from freezer burn by removing excess air.
• Thaw frozen tart in the refrigerator overnight. Warm at 160°C for 10-15 minutes until heated through. Cover with foil to prevent over-browning.
• Let chilled tart sit at room temperature for 15-20 minutes before serving to restore its original texture and enhance flavor profile.

Canterbury Tart Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 9 reviews

• Total Time: 45-55 mins
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Canterbury tart transports taste buds through Kent’s culinary heritage, blending sweet and tangy flavors in a buttery pastry crust. Local ingredients tell a delicious story of regional British baking tradition you’ll savor with each delightful bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 225 grams (8 ounces) all-purpose flour
• 125 grams (4.4 ounces) butter, cold and cubed
• 5 tablespoons lemon curd

Filling and Flavoring Ingredients:

• 2 tablespoons ground almonds
• 2 tablespoons caster sugar
• Zest of 1 lemon
• 1 handful currants

Binding and Finishing Ingredients:

• 12 tablespoons cold water
• 1 egg, beaten
• Icing sugar, for dusting

Cook Mode Prevent your screen from going dark

---

Instructions

1. Blend cold butter into flour using fingertips until mixture resembles coarse breadcrumbs. Gradually incorporate water to create a cohesive pastry dough. Wrap and refrigerate for 30 minutes to firm up.
2. Roll out chilled dough on a lightly floured surface. Carefully transfer to a tart tin, pressing gently into corners. Return to refrigerator for 15 minutes. Preheat oven to 190°C.
3. Line pastry with parchment paper and fill with baking weights. Blind bake for 15-20 minutes until edges turn golden, then remove weights and parchment.
4. Spread a generous layer of lemon curd evenly across the pastry base. Sprinkle sliced almonds, granulated sugar, lemon zest, and currants over the surface.
5. Gently brush pastry edges with beaten egg for a glossy finish. Return to oven and bake for an additional 15-20 minutes until topping is lightly caramelized.
6. Remove from oven and allow tart to cool completely in the tin. Once cooled, dust with powdered sugar. Slice into wedges and serve at room temperature.

Notes

• Ensure butter is cold when rubbing into flour for a flakier, more tender pastry crust.
• Use a food processor for quicker, more consistent crumb formation if kneading by hand feels challenging.
• For gluten-free adaptation, swap wheat flour with almond or rice flour blend to maintain similar texture.
• Currants can be replaced with golden raisins or chopped dried apricots for varied flavor profile and dietary preferences.

• Prep Time: 15 mins
• Cook Time: 30-40 mins
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 255 kcal
• Sugar: 8 g
• Sodium: 2 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 27 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 45 mg