11/7/2023 0 Comments Mary berry tart au citron recipe![]() ![]() As you are rolling out, turn the pastry by turning the paper. Roll out the pastry, still on the base, until it meets the circle mark. Place the pastry ball in the centre of the tin base and flatten it out slightly. Take the pastry out of the fridge and remove the Clingfilm wrapping. Using a pencil, draw a circle onto the paper 4cm bigger than the tin base. Remove the base from the tart tin and lay it on the paper. Lay a piece of parchment paper on the work surface. Mary gives some great instructions on how to line the tin in the book. At this point I wrapped the pastry in some Clingfilm and chilled for 15 minutes, as I find it easier to work with pastry that has rested. Knead the pastry for just two or three times to make it smooth. Pulse again until the mixture comes together into one big clump. Pulse until the mixture resembles breadcrumbs. You will also need a 23cm loose-bottomed, fluted tart tin.įor the pastry, place the flour, butter and icing sugar into a food processor. Try it, you won’t be disappointed.This recipe is taken from the BBC Food website. This tart takes a bit of time to make, but its buttery crisp base and the zesty lemon filling makes it worth the effort. Mary’s step by step instructions are so easy to follow and a joy to read. The minute I saw Mary’s Tarte Au Citron on The Great British Bake off, I wanted to make it. Mary Berry is somewhat of a baking icon and the kind of person you’d love to share a cup of tea and a slice of cake with. Mary’s career continues to thrive and her talent and charisma have wowed a whole new generation of bakers on the Great British Bake off. On the inside cover of the old Hamlyn cookbook there is a black and white photo of Mary as a young cook, she was quite a stunner in her day and still looks great. Mary’s recipes were the ones we always used, her tarts, cakes and pies were always the crispest, the lightest and the tastiest. ![]() My mother’s favourite cookbook at home was the old Hamlyn cookbook and Mary Berry was one of the books contributing authors. She’s the kind of cook that stands the test of time and produces recipes that can always be relied on.
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