This easy Tarte Tatin by Mary Berry is a delicious twist on a classic dessert. With its golden, flaky pastry and caramelized apples, it’s a simple yet impressive treat. Use your favorite eating apples for flexibility, and enjoy this warm dessert with a scoop of creamy crème fraîche for an irresistible finish!
Ingredients Needed
- 175g (6oz) granulated sugar
- Butter, for greasing
- 200g (7oz) peeled and cored Bramley apples, diced into 2cm (¾in) chunks
- 2 tbsp caster sugar (or superfine sugar)
- 4 large eating apples (e.g., Granny Smith or Honeycrisp)
- Plain flour, for dusting
- 1 x 375g (13oz) block of all-butter puff pastry
How To Make Tarte Tatin
- Prepare the Cake Tin: You will need a 23cm (9in) fixed-base cake tin with deep sides.
- Make the Caramel: Measure the granulated sugar and 6 tablespoons of water into a stainless-steel saucepan. Stir gently over low heat until the sugar has fully dissolved, then remove the spoon and increase the heat. Boil until a golden straw color, then immediately pour into the cake tin, letting it spread evenly over the base. Set aside for about 30 minutes to let the caramel set.
- Prepare the Bramley Apples: Meanwhile, place the diced Bramley apples, caster sugar, and 2 tablespoons of water in another saucepan. Stir over medium heat, cover with a lid, and simmer for about 5–10 minutes until the apples are soft. Remove from heat, mash the apples to a purée with a fork, and leave to cool.
- Preheat the Oven: Preheat the oven to 220°C (200°C fan / Gas 7).
- Slice the Eating Apples: Peel and core the eating apples, then thinly slice them to about 5mm (¼in) thick. Arrange a layer of apple slices over the caramel in the tin in a circular pattern, starting from the outside and working inwards. Use larger pieces for the outer edge and smaller slices for the inner ring. Scatter the remaining apple slices on top and press down gently.
- Add Apple Purée: Spoon the cooled apple purée over the sliced apples and spread it out evenly.
- Prepare the Pastry: On a lightly floured work surface, roll out the pastry into a circle 2–3cm (¾–1¼in) bigger than the tin. Cover the apples with the pastry and tuck in the edges to create a downward lip. Make a small cross in the top of the pastry with a sharp knife to allow steam to escape.
- Bake the Tarte Tatin: Bake in the preheated oven for 35–40 minutes, placing a baking tray on the shelf underneath to catch any drips. The pastry should be crisp and golden, and the apples soft.
- Serve: Carefully turn the tarte Tatin out onto a plate and spoon the syrup over the apples. Serve warm with cream or crème fraîche.
Recipe Tips
- Choose the Right Apples: Use a mix of Bramley apples for the purée and firm eating apples for slicing. This will give the tart a nice balance of sweetness and texture.
- Watch the Caramel: When making the caramel, keep an eye on it as it can burn quickly. You want it to reach a golden straw color for the best flavor.
- Don’t Overcrowd the Tin: Arrange the apple slices neatly without overcrowding. This helps them cook evenly and caramelize nicely.
- Roll the Pastry Evenly: Make sure your pastry is rolled out evenly to avoid undercooked spots. Aim for a thickness of about 3mm (1/8 inch).
- Let It Cool Before Serving: Allow the tarte Tatin to cool for a few minutes after baking before turning it out. This helps the caramel set and makes it easier to slice.
How To Store Leftovers?
- Refrigerate: First, let the leftover Tarte Tatin cool until it reaches room temperature. Then, cover it tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 3 days.
- Freeze: If you want to freeze Tarte Tatin, let it cool completely and then wrap it tightly in plastic wrap followed by foil. It can be frozen for up to 1 month. To serve, thaw it in the refrigerator overnight before enjoying it.
Nutrition Facts
Serving Size: 1 serving (based on 6 servings total)
- Calories: 355.7
- Total Fat: 12.3g
- Saturated Fat: 7.4g
- Cholesterol: 30.7mg
- Sodium: 62.0mg
- Potassium: 216.2mg
- Total Carbohydrate: 62.9g
- Dietary Fiber: 5.0g
- Sugars: 25.0g
- Protein: 2.1g
Try More Mary Berry Recipes:
- Mary Berry Jam And Coconut Sponge
- Mary Berry Biscotti Recipe
- Mary Berry Buttermilk Scones
- Mary Berry Eve’s Pudding Recipe
Mary Berry Tarte Tatin
Description
This easy Tarte Tatin by Mary Berry is a delicious twist on a classic dessert. With its golden, flaky pastry and caramelized apples, it’s a simple yet impressive treat. Use your favorite eating apples for flexibility, and enjoy this warm dessert with a scoop of creamy crème fraîche for an irresistible finish!
Ingredients
Instructions
- Prepare the Cake Tin: You will need a 23cm (9in) fixed-base cake tin with deep sides.
- Make the Caramel: Measure the granulated sugar and 6 tablespoons of water into a stainless-steel saucepan. Stir gently over low heat until the sugar has fully dissolved, then remove the spoon and increase the heat. Boil until a golden straw color, then immediately pour into the cake tin, letting it spread evenly over the base. Set aside for about 30 minutes to let the caramel set.
- Prepare the Bramley Apples: Meanwhile, place the diced Bramley apples, caster sugar, and 2 tablespoons of water in another saucepan. Stir over medium heat, cover with a lid, and simmer for about 5–10 minutes until the apples are soft. Remove from heat, mash the apples to a purée with a fork, and leave to cool.
- Preheat the Oven: Preheat the oven to 220°C (200°C fan / Gas 7).
- Slice the Eating Apples: Peel and core the eating apples, then thinly slice them to about 5mm (¼in) thick. Arrange a layer of apple slices over the caramel in the tin in a circular pattern, starting from the outside and working inwards. Use larger pieces for the outer edge and smaller slices for the inner ring. Scatter the remaining apple slices on top and press down gently.
- Add Apple Purée: Spoon the cooled apple purée over the sliced apples and spread it out evenly.
- Prepare the Pastry: On a lightly floured work surface, roll out the pastry into a circle 2–3cm (¾–1¼in) bigger than the tin. Cover the apples with the pastry and tuck in the edges to create a downward lip. Make a small cross in the top of the pastry with a sharp knife to allow steam to escape.
- Bake the Tarte Tatin: Bake in the preheated oven for 35–40 minutes, placing a baking tray on the shelf underneath to catch any drips. The pastry should be crisp and golden, and the apples soft.
- Serve: Carefully turn the tarte Tatin out onto a plate and spoon the syrup over the apples. Serve warm with cream or crème fraîche.
Notes
- Choose the Right Apples: Use a mix of Bramley apples for the purée and firm-eating apples for slicing. This will give the tart a nice balance of sweetness and texture.
- Watch the Caramel: When making the caramel, keep an eye on it as it can burn quickly. You want it to reach a golden straw color for the best flavor.
- Don’t Overcrowd the Tin: Arrange the apple slices neatly without overcrowding. This helps them cook evenly and caramelize nicely.
- Roll the Pastry Evenly: Make sure your pastry is rolled out evenly to avoid undercooked spots. Aim for a thickness of about 3mm (1/8 inch).
- Let It Cool Before Serving: Allow the tarte Tatin to cool for a few minutes after baking before turning it out. This helps the caramel set and makes it easier to slice.
Mary Berry Tarte Tatin