Mary Berry's 'Absolute Favourite' cake and tart recipes

hellomagazine.com

Mary Berry is the nation's favourite baker and the much-loved judge on the BBC's The Great British Bake Off. She has over 70 cookbooks to her name, including the bestselling Mary Berry Cooks, Mary Berry At Home and Mary Berry’s Baking Bible. The baking queen's latest kitchen tome – published to tie in with the BBC2 show Mary Berry's Absolute Favourites – has already proved to be a big hit in the baking world. It took the number 1 spot in the non-fiction charts last month.

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Baking queen Mary Berry shares her very own favourite recipes in her latest cookbook


We've got some recipes from Mary Berry's Absolute Favourites, which are "all tried-and-tested crowd-pleasers", so that you can try your hand at coming up with a show-stopping winner.

Check out one of the 80-year-old's favourite savoury tart recipes – a goat's cheese and shallot tart with walnut pastry – as well as an apricot frangipane tart and one of her famous chocolate cakes – a malted chocolate cake. See what she says about each recipe below…

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These goat's cheese and shallot tarts are perfect for a picnic, says Mary


Goat's cheese and shallot tarts with walnut pastry
"Ideal for a first course, served with some dressed salad leaves, these are also great for a picnic or light lunch. Take them to the seaside to enjoy as you sit on the beach. You’ll need the goat’s cheese in a tub, which is soft and spreadable, rather than the kind in a roll," says Mary.

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Mary Berry's malted chocolate cake is a guaranteed crowd-pleaser


Mary Berry's malted chocolate cake
"This cake is the perfect family treat, and a real crowd-pleaser," she says. "The malt extract gives a lovely creaminess to the sponge, while the malted chocolate flavour is echoed in the cake’s topping."

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If you're after a more delicate tart, try Mary's apricot frangipane tart


Apricot frangipane tart
"Apricots and frangipane filling in a crisp pastry case give a smart, delicate tart. When filling the pastry case, it’s best to add the apricots at the last possible moment so that the juices don’t make the base wet. If time is short, you could use a 500g pack of shop-bought short-crust pastry," writes the baker in her latest cookbook.

Extracted from Mary Berry’s Absolute Favourites by Mary Berry (BBC Books, hardback £25)

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