Mary Berry Recipes

Marry Berry Fennel And Onion Tart Tatin

Marry Berry Fennel And Onion Tart Tatin

This rich and savory Marry Berry Fennel And Onion Tart Tatin is made with sweet caramelised onions, tender fennel, crisp puff pastry, and a balsamic-Parmesan glaze. The result is an impressive upside-down tart with a golden crust and beautifully layered vegetables. It takes about 1 hour and 10 minutes to prepare and serves 6. Serve it with a green salad or herby couscous for a light yet elegant vegetarian meal.

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Marry Berry Fennel And Onion Tart Tatin Ingredients

  • 2 large bulbs fennel, halved and thickly sliced
  • 2 large onions, sliced into thick rings, keeping them whole
  • 55g (2oz) butter
  • 3 garlic cloves, finely grated
  • 25g (1oz) light muscovado sugar
  • 1 tbsp freshly chopped sage, plus 8 whole leaves
  • 2 tbsp balsamic glaze, plus 1 tsp to drizzle
  • 1 × 320g packet ready-rolled puff pastry
  • 55g (2oz) Parmesan, finely grated
  • 2–3 tbsp olive oil

How To Make Marry Berry Fennel And Onion Tart Tatin

  1. Preheat The Oven: Heat oven to 220°C/200°C Fan/Gas 7. Use a shallow 23cm ovenproof frying pan.
  2. Parboil The Veg: Boil fennel for 2 minutes, then add onions for 3–4 minutes. Drain gently to keep onion rings whole.
  3. Caramelise The Base: Melt butter in the pan, add garlic and sugar, fry 30 seconds. Stir in chopped sage. Layer onions, then fennel. Season and drizzle with balsamic glaze. Fry for 5 minutes. Cool in pan.
  4. Add The Pastry: Roll pastry slightly larger than the pan. Cut a round, sprinkle Parmesan, and place over the veg.
  5. Bake The Tart: Bake 20–25 minutes until golden brown. Let rest for 10 minutes after baking.
  6. Crisp The Sage: Fry whole sage leaves in hot oil for 30 seconds. Drain and sprinkle with sea salt.
  7. Invert And Glaze: Carefully invert tart onto a plate. Mix 1 tbsp olive oil with 1 tsp balsamic glaze and brush on top.
  8. Serve: Scatter sage leaves over and cut into wedges. Serve hot.
Marry Berry Fennel And Onion Tart Tatin
Marry Berry Fennel And Onion Tart Tatin

Recipe Tips

  • Keep Rings Intact: Handle onion slices gently when boiling to keep them whole.
  • Use A Springform Tin: If you don’t have an ovenproof frying pan, a 23cm cake tin works well.
  • Don’t Skip Cooling: Letting the caramelised base cool helps set it before baking with pastry.
  • Crisp Sage Adds Flair: Fried sage leaves add a fragrant crunch and a touch of elegance.

What To Serve With Tart Tatin

This savory tart pairs perfectly with a peppery arugula salad, citrus-dressed greens, or even a simple tomato and basil salad. For a more filling meal, serve it with couscous, lentil salad, or roasted baby potatoes.

How To Store Tart Tatin

Refrigerate: Store leftovers in the fridge, covered, for up to 2 days. Reheat in a moderate oven to keep the pastry crisp.
Freeze: Not suitable for freezing due to the delicate pastry and caramel glaze.

Tart Tatin Nutrition Facts

  • Calories: 440
  • Total Fat: 28g
  • Saturated Fat: 14g
  • Carbohydrates: 36g
  • Sugar: 8g
  • Protein: 9g
  • Sodium: 390mg

FAQs

Can I use a different cheese?

Yes, try crumbled goat cheese or feta for a tangy alternative to Parmesan.

Can I make this ahead?

Yes, you can assemble it up to 4 hours in advance and bake later.

Is puff pastry essential?

Yes, it gives the crisp, flaky texture that defines a tart tatin.

Can I make it vegan?

Use vegan puff pastry, omit Parmesan, and substitute butter with vegan margarine.

What does balsamic glaze do?

It adds sweetness and depth, balancing the savory vegetables beautifully.

Marry Berry Fennel And Onion Tart Tatin
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Marry Berry Fennel And Onion Tart Tatin

Author: Imen Dridi Cooking Method:Roasting Cuisine:British Courses:Dinner
Difficulty:BeginnerPrep time: 25 minutesCook time: 35 minutesRest time: 10 minutesTotal time:1 hour 10 minutesServings:6 servingsCalories:440 kcal Best Season:Available

Description

A golden puff pastry tart with caramelised fennel and onions glazed in balsamic and topped with crisp sage.

Ingredients

Instructions

  1. Boil fennel 2 min, then onions 3–4 min; drain gently.
  2. Melt butter, fry garlic and sugar 30 sec, add sage.
  3. Layer onions, fennel, season, drizzle with glaze. Fry 5 min.
  4. Top with Parmesan-sprinkled pastry round.
  5. Bake 20–25 min at 220°C until golden; rest 10 min.
  6. Fry sage leaves until crisp.
  7. Invert tart, brush with oil-glaze mix, top with sage.
  8. Cut into wedges and serve hot.

Notes

  • Handle onion rings carefully to preserve their shape.
  • You can assemble it 4 hours in advance.
  • Let cool slightly before inverting to avoid sticking.
  • Use a cake tin if no ovenproof frying pan is available.
Keywords:Marry Berry Fennel And Onion Tart Tatin