Mary Berry Tarte Tatin Recipe

Mary Berry Tarte Tatin is a beautiful French-style upside-down caramelised apple tart that delivers a perfect balance of sweetness, richness, and buttery pastry. With tender apples cooked in glossy caramel and topped with a golden layer of pastry, this dessert looks elegant yet is surprisingly simple to prepare. It’s ideal for dinner parties, weekend baking, or when you want a dessert that feels classic and comforting. The warm caramel aroma, soft fruit, and crisp pastry base create a dessert that impresses every time.

What Is Mary Berry Tarte Tatin?

Mary Berry Tarte Tatin is an upside-down tart made by caramelising apples in butter and sugar, covering them with pastry, and baking until the pastry becomes crisp and golden. The tart is flipped after baking, revealing soft, glossy apples sitting in rich caramel.

Why This Recipe Is Worth Trying

• Elegant yet simple – Looks sophisticated but requires only a few basic steps.
• Rich caramel flavour – Butter and sugar create a deep, glossy caramel.
• Perfect texture balance – Tender apples paired with crisp pastry.
• Flexible apple choices – Works with Braeburn, Pink Lady, or Golden Delicious.
• Great for entertaining – A warm dessert that always impresses guests.

Essential Ingredients to Make Mary Berry Tarte Tatin

• 6–7 medium apples (Braeburn, Cox, or Golden Delicious)
• 100g unsalted butter
• 150g caster sugar
• 1 teaspoon vanilla extract (optional)
• 1 sheet ready-rolled puff pastry
• A pinch of sea salt
• Flour for dusting
• Juice of ½ lemon (to stop browning)

Handy Kitchen Tools for Best Results

• Oven-safe frying pan or cast-iron skillet – Essential for cooking caramel and baking in one pan.
• Peeler and corer – Helps prep apples smoothly.
• Sharp knife – For slicing apples evenly.
• Rolling pin – Useful for shaping pastry to fit your pan.
• Cooling rack – For resting the tart after inversion.

Step-by-Step Guide to Making Mary Berry Tarte Tatin

Step 1 — Prepare the apples

Peel, core, and halve the apples. Toss lightly with lemon juice to prevent browning.

Step 2 — Make the caramel

Melt butter in an oven-safe pan over medium heat. Add sugar and cook gently until it turns golden and smooth. Do not stir—swirl the pan gently.

Step 3 — Arrange the apples

Place the halved apples cut-side up into the caramel, packing them tightly. Let them cook for 8–10 minutes so they soften slightly and absorb caramel.

Step 4 — Prepare the puff pastry

Roll the pastry slightly larger than the pan. Cut a circle and prick it lightly with a fork.

Step 5 — Cover the apples

Lay the pastry over the apples, tucking the edges inside the pan to form a neat cover.

Step 6 — Bake to golden perfection

Bake at 200°C (180°C fan) for 25–30 minutes, or until the pastry is puffed and golden brown.

Step 7 — Rest and invert

Let the tart cool for 2 minutes. Place a large plate over the pan and invert carefully to reveal the caramelised apples.

Step 8 — Serve warm

Serve warm with vanilla ice cream, crème fraîche, or custard.

What I Got Wrong (And How I Fixed It)

• Caramel crystallising – Avoid stirring; swirling made it smooth.
• Apples are too firm – Pre-cooking them in the caramel softened them perfectly.
• Soggy pastry – Baking long enough for deep colour ensured crispness.
• Tart sticking to the pan – Letting it cool briefly before flipping released it cleanly.

Healthier Version of Mary Berry Tarte Tatin

• Use light puff pastry for fewer calories.
• Reduce sugar slightly; caramel still forms well.
• Swap butter with half olive oil spread for a lighter caramel.
• Use honey instead of part of the sugar.
• Serve with yoghurt instead of ice cream.

Ingredient Substitutions for Mary Berry Tarte Tatin

• Replace apples with pears for a softer, floral version.
• Use brown sugar instead of white for a deeper caramel flavour.
• Add cinnamon or nutmeg for a warming twist.
• Swap puff pastry with shortcrust pastry for a firmer base.
• Try maple syrup as part of the caramel base.

Pairing Ideas: What to Serve With Mary Berry Tarte Tatin

• Vanilla ice cream – Melts beautifully against warm tart.
• Crème fraîche – Adds tang to balance sweetness.
• Warm custard – Classic comfort pairing.
• Salted caramel sauce – Enhances richness.
• Fresh raspberries – Adds colour and brightness.

Expert Tips to Make Perfect Mary Berry Tarte Tatin

• Choose firm apples – They hold shape during cooking.
• Do not stir caramel – Prevents crystallisation.
• Pack apples tightly – Avoids gaps when flipping.
• Let tart cool briefly – Ensures clean release from the pan.
• Use an oven-safe pan – Makes the process seamless.
• Trim pastry neatly – Helps crisp edges evenly.
• Invert carefully – Use a plate larger than the pan.

Creative Ways to Customize Mary Berry Tarte Tatin

• Make a pear tarte tatin for an elegant variation.
• Add star anise to the caramel for aromatic depth.
• Mix apples and pears for a balanced flavour.
• Layer nuts beneath apples for crunch.
• Add dried cranberries for a festive touch.
• Use caramelised oranges for a citrus twist.

Storing Mary Berry Tarte Tatin the Right Way

• Store leftovers in the fridge for up to 2 days.
• Keep covered to prevent the pastry from drying.
• Do not freeze as the caramelised apples lose texture.
• Reheat gently before serving for best results.

How to Reheat Mary Berry Tarte Tatin (If Needed)

• Warm in the oven at 160°C for 8–10 minutes to revive crispness.
• Microwave individual slices for 20 seconds, though pastry may soften.
• Add a drizzle of warm caramel when serving to refresh flavour.

Nutritional Breakdown (per serving)

• Calories: ~330
• Protein: 2g
• Carbohydrates: 44g
• Fat: 16g
• Fibre: 2g
• Sugar: 32g

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FAQs

Why does my caramel crystallise when making tarte tatin?

Caramel crystallises when sugar granules stick to the sides of the pan. To prevent this, avoid stirring and instead swirl the pan gently. Keeping the heat steady and allowing the sugar to melt gradually helps achieve a smooth, glossy caramel.

How do I stop the apples from turning mushy in tarte tatin?

Use firm apple varieties such as Braeburn, Cox, or Golden Delicious. Pre-cook them only until slightly softened, not fully tender, so they hold their shape during baking.

Why is my puff pastry soggy on the bottom?

Soggy pastry happens when the tart isn’t baked long enough. Ensure the pastry turns deep golden brown on top and allow the tart to rest for a couple of minutes before flipping to keep the base crisp.

How do I flip a tarte tatin without it falling apart?

Let the tart cool for 2 minutes, then place a plate larger than the pan over the top. Hold both firmly, flip in one confident motion, and lift the pan straight up so the apples remain neatly arranged.

Wrapping It Up

Mary Berry Tarte Tatin is a beautiful dessert that combines caramel, soft fruit, and flaky pastry into one elegant dish. With simple ingredients, easy steps, and impressive presentation, it’s a recipe perfect for celebrations or cosy homemade desserts.

Other Popular Mary Berry Recipes

• Mary Berry Frangipane Mince Pies
• Mary Berry Gingerbread Biscuits
• Mary Berry Sage & Onion Stuffing
• Mary Berry Pear Tarte Tatin
• Mary Berry Boeuf Bourguignon