There is a name in British cooking that whispers of perfection, warmth, and foolproof recipes: Mary Berry. As the nation’s favourite baker and author of over 70 cookbooks, her influence has shaped home cooking for over four decades. From her role as the beloved judge on The Great British Bake Off to her Cordon Bleu training in Paris, Mary’s philosophy is built on clear instructions, quality ingredients, and recipes that work every time. These filo pastry tartlets are a perfect example of her genius—transforming a few simple components into something truly spectacular. They are the epitome of comforting elegance, offering a crispy, buttery shell filled with a creamy, savoury filling. This guide will not only provide you with her classic recipe but also explore its history, offer nutritional insights, and provide a brilliant vegan adaptation.
A Slice of History: The Journey of the Savoury Tartlet
The concept of enclosing food in pastry is ancient, dating back to the Greeks and Romans. However, the delicate, paper-thin pastry we know as filo (or phyllo, meaning “leaf” in Greek) has its roots in the kitchens of the Ottoman Empire. It was a staple of Turkish cuisine and spread throughout the Balkans and the Middle East.
The savoury tartlet, as a individual serving, became a cornerstone of European and particularly British entertaining in the 18th and 19th centuries. It was a way to showcase expensive spices, meats, and skills in pastry-making. Mary Berry’s approach brings this history into the modern home kitchen. She masterfully combines the Eastern tradition of filo pastry with a Western-style creamy filling, often using classic British flavours like leek and stilton or mushroom and thyme. Her unique touch lies in simplification without sacrifice. Where traditional recipes might use a complex shortcrust, Mary’s use of ready-made filo pastry makes the process accessible and surprisingly quick, while still delivering a stunning, impressive result. It’s a testament to her skill: honouring tradition by adapting it for today’s busy cooks.
Ingredients & Equipment
Using the best ingredients you can find will make a noticeable difference in the flavour of these tartlets.
Ingredients (Makes 12 tartlets):
- Filo Pastry: 6 sheets, ready-rolled. Jus-Rol is a reliable UK brand. Keep it covered with a damp tea towel to prevent drying out.
- Butter: 75g, unsalted, melted. Used for brushing between the pastry layers.
- For a Classic Leek & Bacon Filling:
- Leek: 1 large leek (approx. 200g), washed thoroughly and finely sliced.
- Smoked Bacon: 4 rashers, rind removed, chopped into small pieces.
- Crème Fraîche: 150ml. This gives a lovely tangy creaminess that doesn’t split easily.
- Egg: 1 large, free-range. This helps set the filling.
- Cheddar Cheese: 50g, mature, finely grated.
- Mustard: 1 tsp Dijon mustard.
- Seasoning: Freshly ground black pepper and a little salt (be careful as the bacon and cheese are already salty).
Essential Equipment:
- 12-hole shallow muffin tin
- Pastry brush
- Sharp knife and chopping board
- Frying pan
- Mixing bowls
- Measuring spoons and jug
How to Make Mary Berry’s Filo Pastry Tartlets: A Step-by-Step Guide
Preheat your oven to 200°C/180°C Fan/400°F/Gas 6.
Step 1: Prepare the Filo
Unroll the filo pastry sheets. After this, Carefully take one sheet and lay it on a clean surface. Quickly brush the entire sheet with a thin layer of melted butter. Now Place a second sheet on top and brush again. Repeat with a third sheet so you have a stack of three buttered sheets. Using a sharp knife, cut the layered stack into 6 equal squares. Gently press each stack of three squares into a hole of the muffin tin, letting the corners ruffle up messily and beautifully. This creates the pastry case. Repeat with the remaining three sheets of filo to make 12 cases. Place the tin in the fridge while you make the filling.
Step 2: Make the Filling
Heat the frying pan over a medium heat. Add the chopped bacon and fry until it starts to turn golden and crispy. Add the finely sliced leek and cook for a further 5-6 minutes, stirring often, until the leek has softened. After this, Remove the pan from the heat and allow the mixture to cool slightly.
Step 3: Combine the Mixture
In a medium-sized mixing bowl, whisk together the crème fraîche, egg, and Dijon mustard until smooth. Stir in the grated cheddar cheese and the slightly cooled leek and bacon mixture. Season generously with black pepper and a tiny pinch of salt if needed.
Step 4: Fill and Bake
Remove the filo cases from the fridge. Divide the filling mixture evenly between the twelve cases. Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the filling is set, puffed slightly, and the filo pastry is a deep, golden brown and incredibly crisp.
Step 5: Serve and Enjoy
Remove the tartlets from the oven. Let them cool in the tin for just 2-3 minutes before carefully lifting them out with a small spatula or knife. Serve immediately while they are warm and at their most deliciously crisp.
Taste, Texture, and Nutrition
Flavour Profile: These tartlets are a masterpiece of contrast. The filling is rich, creamy, and deeply savoury from the bacon and cheese, with a gentle sharpness from the crème fraîche and mustard. The filo pastry provides a stunning contrast: it is utterly crisp, shatteringly light, and rich with the flavour of melted butter.
Nutritional Breakdown (Per tartlet, approximate):
- Calories: ~180 kcal
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 12g
- Sugar: 1g
- Protein: 6g
- Salt: 0.6g
Secrets to the Perfect Filo Tartlet
- Soggy Bottom? Ensure your filling is not too wet. Let the leek and bacon mixture cool before adding it to the wet ingredients. Pre-baking the empty filo cases for 5 minutes can create an extra barrier for a super-crisp base.
- Tearing Filo? Work quickly and keep it covered. A damp tea towel draped over the sheets you aren’t using is essential to prevent them from drying out and cracking.
- Flavour Boost: Add a teaspoon of fresh thyme leaves to the leek and bacon mixture. A pinch of nutmeg grated into the cream mixture also works wonderfully.
- Variation Idea: For a vegetarian version, replace the bacon with sautéed mushrooms and spinach. For a luxury twist, use smoked salmon and dill in the filling.
Vegan Alternative
This recipe is easily adapted for a plant-based diet without losing any of its charm.
Vegan Ingredients:
- Replace butter with vegan butter or olive oil for brushing.
- Omit the bacon. Use 150g of chopped chestnut mushrooms instead for a “meaty” texture.
- Substitute crème fraîche with 150ml of unsweetened vegan soured cream or coconut cream.
- Replace the egg with 1 tbsp of cornflour mixed with 2 tbsp of water to help set the filling.
- Use 50g of strongly flavoured vegan cheese, grated.
Vegan Method:
Follow the main recipe, but fry the mushrooms and leek until all moisture has evaporated. Let cool. Mix the vegan soured cream, cornflour slurry, and grated vegan cheese together, then combine with the veg. Fill and bake as normal. The result is just as creamy and satisfying.
More Ways to Serve & Variations
These tartlets are incredibly versatile. They are perfect for:
- A starter served with a simple rocket salad.
- Canapés at a party or drinks gathering.
- A light lunch with a bowl of tomato soup.
Other Filling Ideas:
- Goat’s Cheese & Caramelised Onion: Sweet onions slow-cooked with balsamic vinegar and tangy goat’s cheese.
- Spinach & Feta: A classic Greek combination.
- Butternut Squash & Sage: Perfect for an autumnal flavour.
Storing and Reheating Your Tartlets
- Storage: Cool completely and store in an airtight container in the refrigerator for up to 2 days.
- Reheating: To restore the crispness, do not microwave. Reheat in a preheated oven at 180°C/160°C Fan for 8-10 minutes until hot through and crisp. They can also be frozen (before baking is best) for up to a month. Bake from frozen, adding an extra approximately 5 minutes to the cooking time.
Frequently Asked Questions (FAQ)
Q: Can I prepare these tartlets in advance?
A: Yes, you can assemble the tartlets up to a day in advance. Keep them covered in the fridge until you are ready to bake. You may need to add 1-2 minutes to the baking time.
Q: My filo pastry keeps cracking. What am I doing wrong?
A: Filo dries out incredibly fast. The key is to work swiftly and keep the stack you are not using covered under a damp (not wet) tea towel at all times.
Q: Is there a substitute for crème fraîche?
A: Double cream or full-fat Greek yoghurt can be used, but crème fraîche is best as it is less likely to curdle.
Conclusion: Your Turn to Bake!
Mary Berry’s filo pastry tartlets are more than just a recipe; they are a gateway to confident and elegant entertaining. They prove that impressive food doesn’t have to be complicated. With their golden, crisp layers and delectable fillings, they are sure to become a trusted favourite in your kitchen.
Additional Resources
- Explore Mary Berry’s entire collection of cookbooks and recipes on her official website: Mary Berry’s Cookbooks
- See more healthy recipes
