Mary Berry Citron Tart Recipe

Mary Berry's Citron Tart: A Step-by-Step Guide to Baking Perfection

Mary Berry, a name synonymous with baking excellence and comforting home-style recipes, has graced our kitchens with countless culinary delights. Among her many masterpieces, her Citron Tart stands out as a sophisticated yet achievable treat. This article provides a detailed, step-by-step guide to recreating this elegant dessert, complete with explanations, tips, and troubleshooting advice, ensuring your citron tart is a resounding success. We'll delve into the science behind the baking process, making this more than just a recipe—it's a baking education.

Introduction: Unveiling the Magic of Citron Tart

The allure of Mary Berry's Citron Tart lies in its exquisite balance of sweet and tart flavors. The vibrant, fragrant candied citron peel provides a unique zest, complemented by the creamy richness of the pastry cream and the buttery crispness of the shortcrust pastry. This tart isn't just a dessert; it's a celebration of texture and taste, perfect for special occasions or a simple yet impressive treat to share with loved ones. This recipe focuses on achieving a perfectly balanced flavor profile and a visually stunning presentation, a true testament to Mary Berry's dedication to quality and elegance. We'll explore the key ingredients, the science behind the baking process, and answer frequently asked questions to ensure your baking journey is as smooth as possible.

Ingredients: Sourcing Quality for Superior Results

The quality of your ingredients directly impacts the final taste and texture of your citron tart. Mary Berry emphasizes using the freshest, highest-quality ingredients, a philosophy that we'll wholeheartedly embrace.

For the Shortcrust Pastry:

• 225g plain flour
• 100g cold unsalted butter, cubed
• 50g icing sugar
• 1 large egg yolk
• 2-3 tablespoons of iced water

For the Pastry Cream:

• 500ml whole milk
• 100g caster sugar
• 1 vanilla pod, split and seeds scraped
• 4 large egg yolks
• 40g cornflour
• 50g unsalted butter, cubed
• 150g candied citron peel, finely chopped

For the Glaze (Optional):

• 100g apricot jam

Step-by-Step Baking Instructions: A Detailed Guide

1. Making the Shortcrust Pastry:

• Combine dry ingredients: Sift the flour and icing sugar into a large bowl. Add the cubed cold butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. This process incorporates air, leading to a lighter, flakier pastry. The coldness of the butter is crucial; it prevents the gluten from developing too much, resulting in a tender crust.
• Add egg yolk and water: Stir in the egg yolk. Gradually add the iced water, mixing until the dough just comes together. Avoid overmixing, as this will make the pastry tough.
• Chill the dough: Form the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a more manageable and less likely to shrink dough.

2. Preparing the Pastry Cream:

• Infuse the milk: In a saucepan, heat the milk with the vanilla pod and seeds over medium heat. Allow the milk to gently infuse with the vanilla flavor. Avoid boiling.
• Whisk egg yolks and sugar: In a separate bowl, whisk together the egg yolks and caster sugar until pale and creamy. This emulsifies the fat and sugar, contributing to a smooth, velvety texture.
• Combine the mixtures: Gradually whisk a small amount of the warm milk into the egg yolk mixture to temper the eggs, preventing them from scrambling. Then, pour the tempered egg mixture back into the saucepan with the remaining milk.
• Cook the custard: Stir constantly over low heat until the mixture thickens and coats the back of a spoon. This is crucial to ensure the custard sets properly. The cornflour acts as a thickening agent.
• Add butter and citron: Remove from the heat and stir in the cubed butter and finely chopped candied citron peel.

3. Assembling and Baking the Tart:

• Roll and line the pastry: Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). On a lightly floured surface, roll out the chilled pastry to a circle slightly larger than your tart tin. Carefully line the tin, trimming any excess pastry.
• Blind bake the pastry: Prick the base of the pastry with a fork to prevent it from puffing up during baking. Line the pastry with baking paper and fill with baking beans or rice. Bake for 15-20 minutes until lightly golden. This prevents a soggy bottom. Remove the baking beans and paper and bake for another 5 minutes.
• Fill and bake: Pour the cooled pastry cream into the pre-baked pastry case. Bake for another 20-25 minutes, or until the filling is set and lightly golden. The baking time may vary depending on your oven.
• Cool and glaze (optional): Let the tart cool completely on a wire rack before glazing with warmed apricot jam for extra shine and flavor.

The Science Behind the Baking: Understanding the Process

Mary Berry's recipes are not just about following instructions; they're about understanding the underlying principles. Let's explore the science behind the success of this Citron Tart:

• Shortcrust Pastry: The rubbing-in method incorporates air into the butter, creating pockets that steam during baking, resulting in a flaky texture. Chilling the dough relaxes the gluten, preventing shrinkage and ensuring a tender crust. Blind baking prevents a soggy bottom by pre-baking the pastry shell.
• Pastry Cream: The tempering process prevents the egg yolks from curdling. The cornflour acts as a thickening agent, creating a smooth, creamy custard. The butter adds richness and a luxurious mouthfeel.
• Baking: The baking process sets the pastry cream, creating a firm, yet creamy filling. The moderate oven temperature ensures even cooking and prevents burning.

Frequently Asked Questions (FAQ)

• Can I use different citrus peel? While citron peel is traditional, you can experiment with other candied citrus peels like orange or lemon, though the flavor profile will differ.
• What if my pastry cracks? Don't worry! Small cracks are common. You can easily patch them with scraps of pastry.
• How can I store the tart? Store the cooled tart in an airtight container in the refrigerator for up to 3 days.
• Can I freeze the tart? Yes, you can freeze the baked tart, but it's best to freeze it before adding the glaze. Thaw it overnight in the refrigerator before serving.
• Why is my pastry tough? This could be due to overmixing the dough or not chilling it sufficiently.

Conclusion: Baking Your Way to Success

Mary Berry's Citron Tart is a testament to the beauty of simple ingredients transformed into a culinary masterpiece. By following this detailed guide, understanding the underlying principles, and using quality ingredients, you'll be well on your way to creating a tart that is both visually stunning and deliciously satisfying. Remember, baking is a journey, and even experienced bakers encounter challenges. Don't be afraid to experiment, learn from your mistakes, and most importantly, enjoy the process! The satisfaction of creating this elegant dessert from scratch is a reward in itself. So, gather your ingredients, put on your apron, and embark on this delightful baking adventure. Happy baking!