Mary Berry Mini Raspberry Tartlets
I. Introduction
Mary Berry is a cherished figure in British culinary history, captivating home cooks for over 40 years with more than 70 cookbooks, including popular titles like Mary Berry Cooks and Mary Berry’s Baking Bible. As a former judge on the BBC’s The Great British Bake Off, she has significantly influenced the nation’s baking culture through her approachable style and expertise. Trained at Cordon Bleu in Paris, her career began as a magazine cookery editor, leading to her first book’s publication in 1966. Her impact is underscored by numerous accolades, including the Guild of Food Writers Lifetime Achievement Award in 2009 and a CBE in 2012.
Mary Berry’s recipes, like her delightful mini raspberry tartlets, showcase her dedication to quality ingredients and comforting flavors. This particular recipe emphasizes her expertise while providing historical context, nutritional information, and vegan adaptations, ensuring it’s accessible to a variety of dietary preferences.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry emphasizes high-quality ingredients in her recipes. Her mini raspberry tartlets showcase this, featuring fresh raspberries nestled in a buttery pastry. Drawing from classic French patisserie traditions, tartlets have been a beloved light dessert for centuries. Their history can be traced back to the Middle Ages, where both sweet and savory fillings were encased in pastry.
Mary’s recipe honors traditional methods while adding her unique twist, like incorporating a hint of vanilla in the pastry and achieving a balance between the tartness of the raspberries and a touch of sweetness. This combination of tradition and innovation has made her tartlets a key element in British baking.
III. Notices on Ingredients & Equipment
Ingredients:
- For the Pastry:
- 225g plain flour (preferably organic)
- 125g unsalted butter, chilled and cubed
- 75g icing sugar
- 1 large egg yolk
- 1-2 tablespoons cold water
- For the Filling:
- 200g fresh raspberries
- 50g raspberry jam (preferably homemade or high-quality)
- 1 tablespoon lemon juice
- 1-2 tablespoons icing sugar, for dusting
Equipment:
- 12-hole tartlet tin
- Food processor (optional)
- Rolling pin
- Baking paper
- Baking beans or rice (for blind baking)
- Sieve (for dusting icing sugar)
IV. Recipe Instruction
Step 1: Prepare the Pastry
In a food processor, combine the flour, butter, and icing sugar until the mixture resembles breadcrumbs.
Add the egg yolk and pulse again. Now Gradually add cold water until the dough comes together.
After this, Wrap the dough in cling film and chill for at least approximately 30 minutes.
Step 2: Roll and Bake the Pastry
Preheat your oven to 180°C (160°C fan) or 350°F.
Roll out the chilled pastry on a lightly floured surface to about 3mm thick.
Cut out circles to fit the tartlet tin and press them into the holes.
Line the pastry with baking paper, fill it with baking beans, and bake for 15 minutes; then remove the paper and beans and bake for another 5 minutes until golden.
Step 3: Prepare the Filling
- In a bowl, mix the raspberries with jam and lemon juice.
Step 4: Assemble the Tartlets
Once the pastry shells have cooled, spoon the raspberry mixture into each tartlet case.
Dust with icing sugar before serving.
V. Flavor Profile & Nutritional Information
These mini raspberry tartlets offer a delightful balance of buttery pastry, tart fresh raspberries, and a hint of sweetness from the jam. Each tartlet is a burst of flavor, perfect for dessert or an afternoon treat.
Nutritional Information (per tartlet):
- Calories: 150
- Fat: 8g
- Protein: 2g
- Carbohydrates: 18g
- Sugar: 4g
VI. Tips for a Perfect Tartlet
- Troubleshooting: If the pastry becomes too crumbly, add a little more cold water. If it’s sticky, add a little bit more flour.
- Enhance Flavor: Use a flavored jam or add a splash of vanilla extract to the filling for an extra kick.
- Variations: Consider adding a layer of almond frangipane beneath the raspberries for added richness.
VII. Alternative (Vegan and Non-Vegan)
Vegan Option:
- Use plant-based butter instead of unsalted butter.
- Replace the egg yolk with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).
Step-by-step Instructions for Vegan Tartlets:
- Follow the same instructions as above, substituting ingredients as noted.
VIII. Recipe Variations & Serving Suggestions
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert option.
- For a fun variation, consider incorporating different fruits such as strawberries or blueberries.
IX. Storage & Reheating Instructions
- Store tartlets in an airtight container in the fridge for up to three days.
- Enjoy them cold or allow them to come to room temperature before serving.
X. Frequently Asked Questions (FAQ)
- Can I use frozen raspberries?
- Yes, but be sure to thaw and drain them beforehand to prevent excess moisture.
- How do I prevent the pastry from shrinking?
- Chill the pastry thoroughly before baking and avoid overworking the dough.
XI. Conclusion & Call to Action
These mini raspberry tartlets are not only a delicious treat but also a testament to Mary Berry’s baking legacy. If you enjoy baking, explore more of Mary Berry’s recipes and techniques.
XII. Additional Resources
- Visit Mary Berry’s Official Website for more recipes and cookbooks.
- Check out Culinary Hill for additional cooking tips and recipes.
Mary Berry’s expertise and love for baking shine through in this recipe, making it a delightful addition to your culinary repertoire. Happy baking!
