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Hi there! Today, I want to share with you some amazing pastry recipes from the one and only Mary Berry. If you’re a fan of British baking, you definitely know who she is. Her recipes are not only delicious, but they’re also quite easy to make. I’ve tried them myself and they turned out great! So, let me show you how to make some of Mary’s famous pastries.

Bakewell Tart

Let me start with Mary Berry’s Bakewell Tart. This is one of her signature dishes and it’s a real crowd-pleaser. It’s a classic English dessert that’s made with shortcrust pastry, frangipane filling, and jam. Here’s what you need:

Bakewell Tart Image

For the shortcrust pastry:

225g plain flour
100g butter
25g icing sugar
1 egg, beaten

For the filling:

4 tablespoons raspberry jam or apricot jam
125g butter, softened
125g caster sugar
2 eggs
125g ground almonds
1/2 teaspoon almond extract
2 tablespoons flaked almonds

Now, let’s get baking. First, preheat your oven to 200°C (180°C fan)/400°F/Gas 6. Then, make the pastry by mixing the flour and butter in a bowl until the mixture resembles breadcrumbs. Stir in the icing sugar, then add the egg and mix until the dough comes together. Roll out the dough and use it to line a 23cm diameter tart tin.

Next, spread the jam over the pastry base. In a separate bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, then fold in the ground almonds and almond extract. Spread this mixture over the jam-covered pastry base.

Sprinkle flaked almonds over the top and bake in the preheated oven for 35-40 minutes, or until the filling is golden and set. Allow to cool before serving.

Mini Apple and Almond Cakes

If you want something smaller, then Mary Berry’s Mini Apple and Almond Cakes are perfect. They’re cute, delicious, and easy to make. Here’s what you need:

Mini Apple and Almond Cakes Image

For the cakes:

150g caster sugar
150g softened butter
3 large eggs
150g self-raising flour
1 teaspoon baking powder
75g ground almonds
1 tablespoon milk
2 small eating apples, peeled, cored, and diced

For the topping:

25g butter
50g flaked almonds
50g caster sugar

Now, let’s start. First, preheat your oven to 180°C (160°C fan)/350°F/Gas 4. Then, mix the sugar and butter together in a bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and baking powder, then fold in the ground almonds and milk. Finally stir in the diced apple.

Divide the mixture among 12 muffin cases or paper cases placed in a 12-hole muffin tin. Bake in the preheated oven for 20-25 minutes, or until golden and a skewer inserted into the centre comes out clean.

For the topping, melt the butter in a pan and add the flaked almonds and sugar. Cook over a low heat for 2-3 minutes or until the sugar has dissolved and the almonds are coated in caramel. Spoon the topping over the cakes and serve.

So there you have it, two amazing dishes from the legendary Mary Berry. If you’re a fan of pastries and desserts, these recipes are definitely worth trying. Let me know how they turn out for you and if you have any other pastry recipes that you love, feel free to share them with me.

Happy baking!

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