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Mary Berry’s Tarte Tatin Recipe

Mary Berry Tarte Tatin recipe
Print Recipe
Print Recipe

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.

Ingredients

  • 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)

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-tarte-tatin/