Looking back at it today I noticed the recipe was actually a MaryBerry recipe. If you follow my step by step method on how to make shortcrustpastry you will have knocked up a batch of pastry in no time
Well if it’s good enough for MaryBerry it’s good enough for me. You can switch the herbs if you like, rosemary would be great and if you are a garlic lover, a clove or two would be lovely here too
If MaryBerry admits to using shop bought puff then that's good enough for me. Standard puff is made with margarine and isn't half as nice, and steer clear of the shortcrust too -it's pretty horrible, shrinks like crazy, and making your own is easy and quick to do, especially if you have a food processor
I love a good Bakewell,whether it's the authentic way with flaked almonds instead of icing sugar or whether it's the commercial way with globs of icing sugar and a plump, candied cherry or whether it's MaryBerry's controversial recipe
These are my three favourite desserts all are great to make for the family or when entertaining - MaryBerry's marbled chocolate cheesecake, a classic Bakewell tart, and chocolate and Caramac roulade
These are a little tricky at first but are a surefire way to avoid one of MaryBerry’s famous soggy bottoms (US readers, google that and you’ll understand)
I made this one last year using MaryBerry’s recipe. Omit the sherry and cranberry sauce too. I have already posted my low-FODMAP mincemeat recipe which can be used alongside my gluten and dairy-free shortcrustpastry, or my grain-free pastry (if you don’t get on with the shop bought gluten-free flour blends)
This recipe is based on the queen of bakes MaryBerry's recipe on BBC Good Food. Instead of making my own pastry I did buy some pre made shortcrustpastry
I bake my tarts using french pâtisserie rings, since it helps to avoid what MaryBerry—for non Brits, she’s the ex-presenter of the Great British Bake Off—would call a ‘soggy bottom’
