Mary Berry served up tasty goats cheese and shallot tarts on Saturday Kitchen.

The ingredients for the pastry are: 175g plain flour, plus extra for dusting, 100g cold butter, cubed, 1 free-range egg, beaten, 30g walnuts, roughly chopped and salt and freshly ground black pepper.

For the filling: 1 tbsp oil, 500g banana shallots, thinly sliced, 2 tbsp balsamic vinegar, 1 tbsp light muscovado sugar, 300g soft goats’ cheese, 2 free-range eggs, beaten and 2 tbsp chopped fresh parsley.