Mary Berry Tarte Tatin Recipe

One of the most delightful desserts I’ve enjoyed preparing and sharing is the classic French upside-down tart known as a Tarte Tatin. This dessert, rich in history and flavor, is often linked with the famed cook Mary Berry, known for her precise yet accessible cooking techniques. The Tarte Tatin offers a sumptuous combination of caramelized apples and crisp pastry, perfect as a warm treat for any gathering.

How to Make Mary Berry’s Tarte Tatin Recipe Overview

This version of the Tarte Tatin Mary Berry style will take about 1 hour and 15 minutes to prepare and bake, with an additional cooling period, making it a wonderful choice for those who appreciate the allure of slow-cooked apples melding with homemade caramel. The recipe serves about 6 people, ideal for a family dessert or a small dinner party.

Ingredients

For the Pastry:

  • 75g butter, chilled and cut into small cubes
  • 150g plain flour
  • 38g lard, chilled and cut into small pieces

For the Caramel:

  • 263g granulated sugar

For the Topping:

  • Zest and juice of 1.5 lemons
  • 1.35kg red dessert apples (about 6 large apples), peeled, cored, and quartered

To Finish:

  • 113g caster sugar

Instructions

Prepare the Pastry:

  1. In a large bowl, combine the flour, butter, and lard. Rub the fats into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  2. Add just enough cold water (about 2-3 tablespoons) to bring the dough together into a firm ball. Wrap in cling film and chill in the refrigerator for about 20 minutes.

Make the Caramel:

  1. In a 20cm round baking tin, spread the granulated sugar evenly at the base. Place the tin over a medium heat on the stove, allowing the sugar to melt without stirring. Once the sugar turns a deep amber color, remove from heat immediately to prevent burning.

Prepare the Apples:

  1. Toss the apple quarters with the lemon zest and juice to prevent them from browning.
  2. Arrange the apple quarters tightly against each other on top of the caramel in the tin, rounded sides down. This ensures a neat pattern once the tart is inverted.

Assemble and Bake:

  1. Preheat your oven to 190°C (375°F).
  2. Roll out the chilled pastry on a lightly floured surface to a circle slightly larger than the tin.
  3. Lay the pastry over the apples, tucking the edges down around the apples inside the tin.
  4. Bake for 25-30 minutes until the pastry is golden and cooked through.
  5. Allow to cool in the tin for about 10 minutes, then carefully invert onto a serving plate.

To Finish:

  1. Sprinkle the top with caster sugar and briefly place under a hot broiler until the sugar caramelizes slightly.

Nutritional Value (per serving)

Calories: 450 kcal

Carbohydrates: 68g

Fats: 18g

Protein: 3g

Sugars: 48g

Also Try: Meringue Recipe Mary Berry

Recipe Tips for Making the Perfect Tarte Tatin

Creating the perfect Tarte Tatin involves some finesse and attention to detail. Here are some tips to help you master this classic French dessert:

Choosing the Right Apples:

Select apples that are firm and have a good balance of sweet and tart flavors. Apples that are too soft may disintegrate during cooking. Good choices include Braeburn, Jonagold, or Honeycrisp.

Preparing the Caramel:

Patience is key when making caramel. Resist the urge to stir the sugar as it melts; stirring can cause the sugar to crystallize. Instead, swirl the pan gently if you need to move the sugar around.

Rolling the Pastry:

Keep the pastry cold until you’re ready to use it. This makes it easier to handle and helps ensure it stays flaky and crisp after baking. Roll the pastry to about 1/4 inch thickness for the best texture.

Arranging the Apples:

Pack the apple slices tightly in the pan as they will shrink during cooking. Begin at the outer edge of the pan and work your way inward, creating a spiral pattern if possible. This not only looks attractive but also ensures even cooking.

Inverting the Tart:

Be careful when flipping the tart. Allow it to cool slightly to stabilize the caramel, but not too much as the caramel may harden and stick to the pan. Use a plate larger than the pan and flip with confidence!

Adjusting Sweetness:

Depending on your taste and the sweetness of your apples, you may want to adjust the amount of sugar in both the caramel and the finish. Taste your apples beforehand and consider reducing the sugar if they are particularly sweet.

Serving Suggestions:

If you’re looking to add an extra touch, sprinkle a little sea salt over the caramelized top before serving. This can enhance the flavors and offset the deep sweetness of the caramel.

FAQs

Can I use a different type of apple for this recipe?

Absolutely! While I prefer red dessert apples for their sweet and tender qualities, other varieties like Golden Delicious or Granny Smith can also be used. These alternatives are excellent for baking, maintaining their structure and offering a slightly tart contrast to the sweet caramel.

How do I prevent the caramel from becoming cloudy?

To ensure your caramel remains clear and glossy, avoid greasing the baking tin. Any additional fat can interact with the sugar as it melts, leading to a cloudy appearance. Just distribute the sugar evenly in the bottom of the tin and let it melt slowly; this technique is crucial for achieving the perfect caramel.

Can I make this tart in advance?

While the Tarte Tatin is ideally enjoyed warm shortly after it’s baked, you can certainly prepare it a few hours ahead of your event. To reheat, simply place it in an oven at a low temperature until it’s warmed through. This can help in managing your time effectively when hosting.

What can I serve with Tarte Tatin?

To balance the richness of the caramelized apples, I recommend serving the tart with a scoop of vanilla ice cream or a dollop of crème fraîche. These additions provide a creamy texture and cool contrast that elevate the overall flavor experience, making each bite even more delightful.

How do I ensure the pastry is perfectly cooked?

Achieving perfectly cooked pastry involves ensuring that your oven is preheated to the right temperature before baking. Place the baking tin in the lower middle section of your oven to avoid the pastry cooking too quickly or the caramel burning, ensuring a golden, crisp finish to the pastry.

Conclusion

This Tarte Tatin is a delightful twist on the traditional French dessert, inspired by Mary Berry’s elegant simplicity. It brings together the sweetness of caramelized apples with the rich, buttery pastry in a spectacular fashion. Perfect for a cozy evening treat or a festive gathering, this recipe promises to warm hearts and satisfy sweet cravings with every slice.

Mary Berry Tarte Tatin Recipe

Mary Berry Tarte Tatin Recipe

Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 6 people
Calories 450 kcal

Ingredients
  

For the Pastry:

  • 75 g butter chilled and cut into small cubes
  • 150 g plain flour
  • 38 g lard chilled and cut into small pieces

For the Caramel:

  • 263 g granulated sugar

For the Topping:

  • Zest and juice of 1.5 lemons
  • 1.35 kg red dessert apples about 6 large apples, peeled, cored, and quartered

To Finish:

  • 113 g caster sugar

Instructions
 

Prepare the Pastry:

  • In a large bowl, combine the flour, butter, and lard. Rub the fats into the flour using your fingertips until the mixture resembles fine breadcrumbs.
  • Add just enough cold water (about 2-3 tablespoons) to bring the dough together into a firm ball. Wrap in cling film and chill in the refrigerator for about 20 minutes.

Make the Caramel:

  • In a 20cm round baking tin, spread the granulated sugar evenly at the base. Place the tin over a medium heat on the stove, allowing the sugar to melt without stirring. Once the sugar turns a deep amber color, remove from heat immediately to prevent burning.

Prepare the Apples:

  • Toss the apple quarters with the lemon zest and juice to prevent them from browning.
  • Arrange the apple quarters tightly against each other on top of the caramel in the tin, rounded sides down. This ensures a neat pattern once the tart is inverted.

Assemble and Bake:

  • Preheat your oven to 190°C (375°F).
  • Roll out the chilled pastry on a lightly floured surface to a circle slightly larger than the tin.
  • Lay the pastry over the apples, tucking the edges down around the apples inside the tin.
  • Bake for 25-30 minutes until the pastry is golden and cooked through.
  • Allow to cool in the tin for about 10 minutes, then carefully invert onto a serving plate.

To Finish:

  • Sprinkle the top with caster sugar and briefly place under a hot broiler until the sugar caramelizes slightly.

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