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.

Add 1 large egg yolk and 2-3 tablespoons of cold water, mixing until the dough comes together.

Shape the dough into a disc, wrap it in cling film, and refrigerate for 30 minutes.

Step 2: Blind Bake the Pastry

Preheat your oven to 180°C (160°C fan).

Roll out the chilled pastry on a floured surface to fit your tart tin.

Place the pastry into the tin, trimming any excess. Prick the base with a fork.

Line the pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and weights and bake for another 10 minutes until golden.

Step 3: Make the Filling

In a bowl, whisk together 3 large eggs, 150g of caster sugar, the zest of 1 lemon, and the zest of 1 lime.

Stir in 150ml of freshly squeezed lemon juice and 150ml of lime juice, followed by 150g of melted butter.

Step 4: Bake the Tart

Pour the filling into the baked pastry shell.

Bake for 25-30 minutes until just set. The center may still have a slight wobble.

Step 5: Cool and Serve

Allow the tart to cool completely before serving. Dust with icing sugar before slicing.

V. Flavor Profile & Nutritional Information

The tart features a bright, tangy flavor from the lemon and lime, balanced by the sweet buttery crust. The smooth curd adds a creamy texture that contrasts beautifully with the crisp pastry.

Nutritional Information (per serving):

• Calories: 290
• Fat: 15g
• Protein: 3g
• Carbohydrates: 36g
• Sugar: 18g

VI. Tips for a Perfect Lemon and Lime Tart

• Troubleshooting: If the pastry shrinks during baking, ensure it is well-chilled before baking.
• Flavor Enhancement: Use freshly squeezed citrus juice for the best flavor.
• Variations: Add a hint of ginger or coconut for a unique twist.

VII. Alternative (Vegan and Non-Vegan)

Vegan Adaptation:

• Substitute butter with vegan margarine.
• Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water for each egg).

Vegan Recipe Instructions:

1. Prepare the pastry as above using vegan margarine.
2. For the filling, whisk together 6 tablespoons of flaxseed meal with 9 tablespoons of water, then mix with sugar, zest, and citrus juices.
3. Bake as directed above.

VIII. Recipe Variations & Serving Suggestions

• Enjoy it topped with a swirl of whipped cream or a spoonful of Greek yogurt.
• Pair with fresh berries for a colorful presentation.

IX. Storage & Reheating Instructions

Store any leftovers in the refrigerator for up to approximately 3 days. The tart can be enjoyed cold or at room temperature.

X. Frequently Asked Questions (FAQ)

1. Can I use bottled juice?
   • Fresh juice is recommended for the best flavor, but bottled juice can be used in a pinch.
2. Can I freeze the tart?
   • Yes, The tart can be frozen before baking, and should be thawed in the fridge overnight before you bake it.

XI. Conclusion & Call to Action

This lemon and lime tart is not only delicious but also versatile, making it a perfect dessert for any occasion. We encourage you to try this recipe and share your feedback. Explore more delightful recipes on our website!

XII. Additional Resources (Optional)

For more culinary inspiration, visit Mary Berry’s official website here and check out other reputable sources on cooking history at Culinary Hill.