Operation Manual

78
Desserts and Sweets
Mary Berry’s Bakewell Tart
Serves 2
Ingredients
For the shortcrust pastry
175g plain flour
75g chilled butter, cut into small pieces
2-3 tbsp cold water
1. Using the Short Cup and the Cross Blade, pulse together the flour and butter for
the shortcrust pastry until you reach the texture of fine sand.
2. Place into a bowl and add water. Mix by hand just until a soft dough
is achieved.
3. Roll out the dough on a lightly floured work surface and use to line a 20cm/8in
flan tin. Leave in the fridge to chill for 30 minutes.
4. Preheat your oven to 200°C.
5. Line the pastry case with foil and fill with baking beans. Bake blind for about
15 minutes, then remove the beans and foil and cook for a further 5 minutes
to dry out the base.