Mary Berry Crème Pâtissière Tart

Dive into the elegant world of French patisserie with Mary Berry's Crème Pâtissière Tart, a dessert that brings sophistication and delight to any table. This recipe is a testament to Mary Berry's expertise in baking, offering a harmonious blend of creamy filling and flaky pastry, wrapped in the sweet embrace of glazed peaches. Not only is it a joy to eat, but it also serves as a dazzling centerpiece, making it perfect for gatherings where you want to impress.

Cultural or Historical Context Crème Pâtissière Tart, with its roots in French culinary tradition, is a classic example of the finesse and balance that defines French desserts. Mary Berry, a household name in baking and cooking, elevates this traditional dessert with her signature approach, making it accessible for home bakers while maintaining its sophisticated essence.

Ingredients List

• For the Pastry:
  • 175g plain flour
  • 115g butter, cubed
  • 3 tbsp icing sugar
  • 1 egg, beaten
• For the Crème Pâtissière:
  • 6 egg yolks
  • 115g caster sugar
  • 55g plain flour
  • 500ml full-fat milk
  • 1 tsp vanilla extract
  • 100ml pouring double cream, lightly whipped
• For the Topping:
  • 55g caster sugar
  • 8 large peaches, halved and thinly sliced
  • About 75g apricot jam

Preparation Instructions

1. Begin with the pastry by combining flour, butter, and icing sugar in a food processor until it reaches a breadcrumb consistency. Add the beaten egg to form a dough.
2. Roll out the dough on a floured surface and line a 28cm fluted loose-bottomed tart tin. Chill in the fridge or freezer for 30 minutes before baking.
3. For the crème pâtissière, whisk egg yolks, sugar, and flour until pale. Heat milk to scalding and gradually add to the egg mixture, then cook until thickened. Cool and fold in whipped cream.
4. Poach peach slices in sugar water until soft, then cool.
5. Assemble the tart with crème pâtissière and arrange peach slices on top. Glaze with warmed apricot jam.

Storage and Reheating This tart is best enjoyed fresh but can be refrigerated for up to 8 hours before serving. It is not suitable for freezing. For optimal enjoyment, let it come to room temperature before serving.

Nutritional Information This dessert is rich in flavors and textures. While specific nutritional values depend on the ingredients used, it's a source of carbohydrates, fats, and proteins, along with vitamins from the peaches. For detailed nutritional information, it's recommended to calculate based on the specific brands of ingredients used.

FAQ about the Crème Pâtissière Tart

• Can I use other fruits instead of peaches? Yes, nectarines or apricots make great alternatives.
• How do I achieve the perfect crème pâtissière consistency? Whisk continuously until it reaches a thick ribbon stage, ensuring it doesn't boil over.
• Can the tart be made in advance? Yes, it can be assembled up to 8 hours ahead but is not suitable for freezing.

This Crème Pâtissière Tart recipe by Mary Berry is a blend of culinary artistry and simplicity, perfect for those who love to bake with a touch of elegance. Whether you're a seasoned baker or new to the kitchen, this recipe promises a taste of French patisserie at home.

Original recipe attributed to Mary Berry, a celebrated figure in the culinary world, known for her accessible and delicious recipes​​​​​​.