Mary berry Lemon and Lime Tart

I. Introduction

Mary Berry, the beloved baker of Britain, has made a significant impact on British cooking with her remarkable body of work and engaging television persona. She has authored over 70 cookbooks, including notable titles like Mary Berry Cooks, Mary Berry’s Absolute Favourites, and Mary Berry’s Baking Bible. Her recipes are cherished by home cooks throughout the UK for their reliability and comfort. As a long-time judge on The Great British Bake Off, Mary has spent over 40 years teaching the nation to cook, effortlessly blending expertise with a friendly, approachable style.

Mary’s culinary journey began after she trained at the prestigious Cordon Bleu in Paris and later became a magazine cookery editor. Since publishing her first cookbook in 1966, she has shared her passion for cooking, earning accolades like the Guild of Food Writers Lifetime Achievement Award in 2009 and being named a CBE in 2012.

This lemon and lime tart showcases a delightful baking style, blending zesty flavors with a buttery crust. The recipe will cover historical context, nutritional details, and a vegan adaptation, appealing to all culinary enthusiasts.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry highlights the importance of using quality ingredients, asserting that the best results stem from starting with the finest products. The lemon and lime tart has a rich history, thought to have originated from traditional French pastries, and has evolved over time to suit various tastes and preferences.

This tart stays true to its roots, featuring a buttery pastry crust filled with a smooth, tangy lemon and lime curd. Mary adds her personal touch by balancing the tartness with sweetness, ensuring a perfect harmony of flavors. According to historical sources, citrus tarts became popular in Europe in the 19th century, making this dessert a delightful nod to culinary history.

III. Notices on Ingredients & Equipment

Ingredients:

• For the Pastry:
  • 250g all-purpose flour
  • 125g unsalted butter, chilled and cubed
  • 75g icing sugar
  • 1 large egg yolk
  • 2-3 tablespoons cold water
• For the Filling:
  • 3 large eggs
  • 150g caster sugar
  • Zest of 1 lemon
  • Zest of 1 lime
  • 150ml freshly squeezed lemon juice
  • 150ml freshly squeezed lime juice
  • 150g unsalted butter, melted

Equipment:

• 23cm tart tin
• Mixing bowls
• Whisk
• Rolling pin
• Baking paper
• Baking beans or rice (for blind baking)
• Fine mesh sieve

IV. Recipe Instructions

Step 1: Prepare the Pastry

In a large mixing bowl, combine 250g of all-purpose flour, 125g of chilled and cubed unsalted butter, and 75g of icing sugar.

Rub the mixture together with your fingertips until it resembles breadcrumbs.