Mary Berry’s Tarte Tatin is a classic French dessert that combines crisp, caramelized apples with a buttery puff pastry crust. This upside-down tart is both simple and impressive, making it perfect for special occasions or when you want to treat yourself to a delicious homemade dessert.
The apples are cooked in sugar and butter until golden and sticky, then baked with the pastry until it’s flaky and golden brown. The whole thing is flipped over just before serving, revealing a glossy, caramelized top. Ready in about an hour, it’s a dessert that offers a perfect blend of sweetness and texture.
Mary Berry Tarte Tatin
Mary Berry’s version of Tarte Tatin is a delightful, rustic dessert that starts with cooking apples in a rich caramel sauce, and then covering them with puff pastry before baking. This French-inspired tart is baked upside down, allowing the apples to caramelize in the sugar and butter as the pastry becomes light and golden. Once baked, it’s flipped to reveal beautifully glazed apples on top. It’s a dessert that’s equal parts impressive and indulgent, perfect for a dinner party or family gathering.
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Why You Should Try This Recipe
- Simple yet elegant: Perfect for both casual dinners and special occasions.
- Impressive presentation: Flipping the tart gives it a stunning, glossy finish.
- Perfect for apple lovers: The caramelized apples provide a rich, sweet flavor.
- Uses store-bought puff pastry: Saves time while still delivering a homemade feel.
- Great make-ahead dessert: Can be prepared in advance and served warm or at room temperature.
- Minimal ingredients: Requires just a handful of simple items, making it budget-friendly.
Ingredients Needed to Make Mary Berry Tarte Tatin
- 6 large firm apples (such as Granny Smith or Braeburn) – peeled, cored, and halved.
- 100g (3.5 oz) caster sugar – for the caramel.
- 50g (1.7 oz) unsalted butter – to create a rich caramel sauce.
- 1 sheet of ready-rolled puff pastry – to cover the apples.
- Vanilla ice cream or crème fraîche – optional, for serving.
Equipment
- 9-inch ovenproof frying pan or tart pan
- Wooden spoon
- Chopping board and knife
- Rolling pin (optional if adjusting puff pastry)
- Baking sheet (optional if needed for pastry trimming)
Instructions to Make Mary Berry Tarte Tatin
- Preheat the oven: Set your oven to 190°C (375°F) to ensure it’s ready for baking the tart.
- Prepare the apples: Peel, core, and halve the apples. Set them aside while you prepare the caramel.
- Make the caramel: In an ovenproof frying pan, melt the sugar over medium heat. Allow it to dissolve without stirring until it turns a golden brown caramel. Add the butter and swirl it around to combine with the caramel.
- Arrange the apples: Place the apple halves in the caramel, cut side up, packing them tightly together. Let them cook for about 10 minutes until they start to soften.
- Prepare the pastry: Roll out the puff pastry and cut it slightly larger than the frying pan. Gently place the pastry over the apples, tucking in the edges around the sides of the pan.
- Bake the tart: Transfer the frying pan to the preheated oven and bake for 25-30 minutes until the pastry is golden and puffed.
- Flip the tart: Remove the pan from the oven and let it cool for 5 minutes. Place a serving plate over the pan and carefully flip it to reveal the caramelized apples on top.
- Serve: Slice and serve warm, paired with a scoop of vanilla ice cream or a dollop of crème fraîche for extra indulgence.
What Goes Well With Mary Berry Tarte Tatin
- Vanilla ice cream: The cold, creamy texture perfectly complements the warm tart.
- Crème fraîche: Adds a slightly tangy contrast to the sweetness.
- Whipped cream: Light and airy, it balances the rich flavors of the tart.
- Custard: A traditional favorite that pairs beautifully with caramelized apples.
- Caramel sauce: For an extra indulgent touch, drizzle with additional caramel.
- Fresh berries: Adds a fresh burst of flavor and color to the plate.
Expert Tips for Making the Best Mary Berry Tarte Tatin
- Use firm apples: Choose apples that hold their shape when cooked, such as Granny Smith or Braeburn.
- Let the caramel cool slightly: Allow the caramel to cool before adding the pastry to prevent it from melting the dough.
- Tuck the pastry edges: Ensure the edges of the puff pastry are neatly tucked around the apples for a cleaner presentation.
- Use an ovenproof pan: Make sure the pan can go from stovetop to oven without any issues.
- Cool before flipping: Let the tart rest for a few minutes after baking before flipping to avoid burning yourself on the hot caramel.
- Experiment with spices: A pinch of cinnamon or nutmeg can add a lovely warmth to the dish.
Easy Variations of Mary Berry Tarte Tatin
- Pear Tarte Tatin: Substitute apples with pears for a twist on the classic.
- Add spices: Sprinkle cinnamon or cardamom over the apples before baking for a warm, spiced flavor.
- Use puff pastry or shortcrust: If you prefer a more crumbly texture, swap puff pastry for shortcrust pastry.
- Try different fruits: You can experiment with fruits like peaches, plums, or even bananas.
- Add a touch of rum: For a boozy kick, drizzle a bit of rum over the apples before baking.
Best Practices to Store Mary Berry Tarte Tatin
- Refrigerate leftovers: Store any remaining tart in an airtight container in the fridge for up to 2 days.
- Freeze for later: Tarte Tatin can be frozen for up to a month. Allow it to cool completely before wrapping tightly in cling film and foil.
- Keep the caramel intact: If freezing, be mindful of the caramel. Reheat gently to restore its texture.
- Store covered: Always cover the tart to prevent it from drying out in the fridge.
Best Practices to Reheat Mary Berry Tarte Tatin
- Oven method: Reheat in the oven at 160°C (320°F) for 10-15 minutes to ensure the pastry stays crisp.
- Microwave option: While not ideal for crispness, you can microwave a slice for 20-30 seconds if in a hurry.
- Serve warm: This tart is best enjoyed warm to bring out the flavors of the caramel and apples.
How Can I Make Mary Berry Tarte Tatin Healthier?
- Use less butter: Cut down the butter in the caramel to reduce fat content.
- Swap for whole wheat pastry: Use whole wheat puff pastry for a slightly healthier alternative.
- Reduce sugar: Decrease the amount of sugar in the caramel for a lighter option.
- Serve with yogurt: Swap ice cream or crème fraîche for Greek yogurt as a healthier topping.
Nutrition Value (per serving)
- Calories: 350
- Protein: 3g
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 5g
FAQs
Can I use shortcrust pastry instead of puff pastry for Tarte Tatin?
Yes, you can use shortcrust pastry instead of puff pastry for Tarte Tatin. While puff pastry gives a light and flaky texture, shortcrust pastry provides a slightly crumbly, buttery base that works equally well.
How do I prevent the apples from sticking to the pan when making Tarte Tatin?
To prevent the apples from sticking, make sure to coat the pan well with butter and sugar. Additionally, allow the caramel to cook until golden before adding the apples, ensuring a smooth release when you flip the tart.
What are the best apples to use for Mary Berry Tarte Tatin?
The best apples for Tarte Tatin are firm varieties like Granny Smith, Braeburn, or Honeycrisp. These apples hold their shape well during cooking and provide a nice balance of sweetness and tartness.
Can I make Tarte Tatin in advance?
Yes, you can make Tarte Tatin in advance. Prepare and bake the tart, then store it at room temperature for a few hours or refrigerate it overnight. When ready to serve, reheat gently in the oven to warm it through and restore the crispness of the pastry.
Final Words
Mary Berry’s Tarte Tatin is the ultimate dessert for those who love the combination of sweet caramel and flaky puff pastry. With just a few simple ingredients, you can create a showstopping dish that’s sure to impress your guests or satisfy your own sweet cravings. Serve it warm with your favorite topping and enjoy this classic French-inspired treat!
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Mary Berry Tarte Tatin
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s version of Tarte Tatin is a delightful, rustic dessert that starts with cooking apples in a rich caramel sauce, then covering them with puff pastry before baking. This French-inspired tart is baked upside down, allowing the apples to caramelize in the sugar and butter as the pastry becomes light and golden. Once baked, it’s flipped to reveal beautifully glazed apples on top. It’s a dessert that’s equal parts impressive and indulgent, perfect for a dinner party or family gathering.
Ingredients
- 6 large firm apples (such as Granny Smith or Braeburn) – peeled, cored, and halved.
- 100g (3.5 oz) caster sugar – for the caramel.
- 50g (1.7 oz) unsalted butter – to create a rich caramel sauce.
- 1 sheet of ready-rolled puff pastry – to cover the apples.
- Vanilla ice cream or crème fraîche – optional, for serving.
Instructions
- Preheat the oven: Set your oven to 190°C (375°F) to ensure it’s ready for baking the tart.
- Prepare the apples: Peel, core, and halve the apples. Set them aside while you prepare the caramel.
- Make the caramel: In an ovenproof frying pan, melt the sugar over medium heat. Allow it to dissolve without stirring until it turns a golden brown caramel. Add the butter and swirl it around to combine with the caramel.
- Arrange the apples: Place the apple halves in the caramel, cut side up, packing them tightly together. Let them cook for about 10 minutes until they start to soften.
- Prepare the pastry: Roll out the puff pastry and cut it slightly larger than the frying pan. Gently place the pastry over the apples, tucking in the edges around the sides of the pan.
- Bake the tart: Transfer the frying pan to the preheated oven and bake for 25-30 minutes until the pastry is golden and puffed.
- Flip the tart: Remove the pan from the oven and let it cool for 5 minutes. Place a serving plate over the pan and carefully flip it to reveal the caramelized apples on top.
- Serve: Slice and serve warm, paired with a scoop of vanilla ice cream or a dollop of crème fraîche for extra indulgence.
