Mary Berry Tarte Tatin

This is the kind of dessert that wins over traditionalists and modern cooks alike. Mary Berry’s Tarte Tatin takes a rustic French format—caramelised fruit baked beneath a crust—and refines it with British shortcrust logic. No puff pastry shortcuts. No sugar-glazed gimmicks. Just honest flavour, built from six ingredients and clean execution.

This tart flips more than apples. It transforms seasonal fruit and pantry basics into a sharply defined finale. It is crisp where it needs to be, soft where it counts, and never overdone.

Why You’ll Love It

• Shortcrust over puff: The base bakes into a crisp, buttery layer that stays structured under heat and syrup.
• Single-skillet build: Caramel, apples, and bake—all in one pan.
• No complicated caramel: Controlled melt, no thermometer required.
• Natural apple flavour: Uses Braeburns for firmness and tartness.
• Timeless technique: Flip while hot, serve warm—always impressive.

Ingredients

For the shortcrust pastry:

• 2 cups all-purpose flour
• ½ tsp fine sea salt
• 1 tbsp caster sugar
• 6 tbsp cold unsalted butter, diced
• 1 large egg
• 2–3 tbsp cold water (as needed)

For the apple filling:

• ½ cup caster sugar
• 6 tbsp unsalted butter, cubed
• 4 large Braeburn apples, peeled, cored, quartered

How To Make Mary Berry’s Tarte Tatin

1. Preheat oven to 400°F (200°C).
2. Prepare the shortcrust:
   Combine flour, salt, sugar, and butter in a food processor. Pulse until the texture resembles coarse crumbs. Add the egg. Pulse again. Add cold water a tablespoon at a time until the dough just holds together.
3. Chill the dough:
   Shape into a thick disc. Wrap in parchment. Refrigerate for 30 minutes.
4. Make the caramel:
   In a heavy oven-safe skillet (8 or 9-inch), melt the caster sugar over low heat. Stir occasionally with a heatproof spatula until golden. Add butter cubes and stir until emulsified.
5. Layer the apples:
   Place apple quarters rounded-side down into the caramel in a circular pattern. Cover. Cook over low-medium heat for 15 minutes until slightly tender.
6. Roll out pastry:
   Roll dough to slightly larger than the pan. Work quickly—don’t overhandle.
7. Assemble:
   Remove the pan lid. Lay pastry over the apples. Tuck edges down the sides. Prick a few holes to vent steam.
8. Bake:
   Transfer skillet to oven. Bake for 30–35 minutes until crust is golden brown.
9. Flip and serve:
   Rest for 5 minutes. Place a plate over the skillet and invert quickly. Serve warm.

Common Mistakes to Avoid

• Burning the caramel: Pull it at light amber—residual heat darkens it fast.
• Overcrowding apples: They shrink during cooking. Leave space.
• Skipping the chill: Warm dough tears and bakes soft.
• Undercooking crust: Pale pastry ruins texture. Look for full golden tones.
• Delaying the flip: Hardened caramel sticks. Flip hot.

Storage

• Fridge: Store in an airtight container up to 2 days.
• Freezer: Wrap tightly. Freeze for up to 3 months. Thaw overnight.
• Reheat: Warm in a 350°F oven for 10–12 minutes.

What To Serve With Tarte Tatin

• Clotted Cream
• Crème Fraîche
• Vanilla Ice Cream
• Calvados-Spiked Whipped Cream
• Toasted Almonds
• Simple Salted Caramel Drizzle
• Black Tea or Strong Coffee
  

Frequently Asked

What apples hold best?
Braeburns, Cox’s Orange Pippins, or Pink Lady.

Can I use puff pastry?
Yes, but it won’t match the structural strength of shortcrust in this method.

Why is mine watery?
Under-reduced caramel or overripe apples.

What pan works best?
A well-seasoned cast-iron or solid nonstick skillet. Depth matters.

Serve with?
Clotted cream. Or plain crème fraîche if you want a clean finish.

Nutritional Breakdown (Per Serving)

• Calories: 540
• Fat: 31g
• Saturated Fat: 10g
• Carbohydrates: 65g
• Sugars: 36g
• Protein: 4.3g
• Sodium: 0.6g

Try More Recipes:

• Mary Berry Bread And Butter Pudding
• Mary Berry Dropped Scones
• Mary Berry Coffee And Walnut Cake