Mary Berry’s Apple Tarte Tatin Recipe [GUIDE]

Mary Berry’s Apple Tarte Tatin is a decadent and sophisticated dessert that brings the best of French pastry together with the simplicity of British home baking. Originating in France, the Tarte Tatin is a beloved upside-down caramelized apple tart, known for its rich flavor and elegant presentation. Mary Berry, renowned for her practical yet exquisite baking recipes, offers her own version of this classic dessert. Her Apple Tarte Tatin features tender, caramelized apples encased in a flaky, buttery pastry, creating a beautiful contrast of textures: the crisp, golden-brown puff pastry on top and the soft, slightly tangy apples beneath. It is a dish that not only looks impressive but tastes divine, making it a perfect choice for both casual gatherings and special occasions.

The key to the success of Mary Berry’s Apple Tarte Tatin lies in her carefully balanced approach to caramelization and pastry-making. She uses tart apples that hold their shape during cooking, ensuring that each bite delivers a satisfying, well-textured fruit. The caramelized apples bring a natural sweetness that complements the buttery flavor of the pastry, while the tart’s warm, aromatic aroma fills the room, enticing everyone who catches a whiff.

Mary Berry’s Apple Tarte Tatin Recipe

Ingredients Needed

Mary Berry’s Apple Tarte Tatin requires a simple but high-quality selection of ingredients that, when combined, result in a mouth-watering treat. Here’s what you’ll need:

1. Butter (unsalted) – 75g (for caramelizing the apples and for brushing the pastry)
2. Sugar (caster or granulated) – 150g (for the caramel)
3. Apples (preferably tart apples like Bramley or Granny Smith) – 6 to 8 medium-sized apples (their tartness provides a perfect balance to the sweetness of the caramel)
4. Lemon juice – 1 tablespoon (this helps to preserve the apples’ color and enhances their flavor)
5. Puff pastry – 1 sheet (ready-made or homemade; Mary Berry opts for a high-quality, ready-made version to save time)
6. Vanilla extract – 1 teaspoon (adds a subtle depth of flavor to the caramelized apples)
7. Cinnamon (optional) – a pinch (for a warm, spiced note)
8. Salt – a pinch (to balance the sweetness)

These ingredients are relatively simple but come together to create a truly spectacular dessert, making it accessible for both seasoned bakers and beginners alike.

Equipment Needed

The equipment for Mary Berry’s Apple Tarte Tatin is minimal but essential for achieving the perfect results. Here’s what you’ll need:

1. Heavy-based ovenproof skillet (around 25 cm/10 inches) – This is key for both cooking the caramel and baking the tart. A sturdy, heat-retaining pan ensures even heat distribution and avoids burnt patches.
2. Sharp knife and chopping board – For peeling, coring, and slicing the apples into even wedges.
3. Rolling pin – To roll out the puff pastry to fit the pan.
4. Baking paper (optional) – For lining the pan if needed.
5. Pastry brush – To brush melted butter onto the pastry before baking.
6. Oven – Preheated to the temperature specified in the recipe (usually around 200°C or 400°F).
7. Serving platter (optional) – Once the Tarte Tatin is ready, flipping it out of the pan onto a serving platter gives it an impressive presentation.

The key piece of equipment is the ovenproof skillet, as it allows you to both cook the apples and bake the pastry in the same pan, making the recipe less cumbersome while achieving that signature caramelized finish.

Instructions To Make Mary Berry’s Apple Tarte Tatin

Mary Berry’s method for making Apple Tarte Tatin is straightforward and beginner-friendly, despite the intricate steps involved. Here’s how to do it:

1. Prepare the apples: Start by peeling, coring, and slicing the apples into evenly-sized wedges. Mary recommends using a sharp knife for this to ensure clean, uniform slices. Toss the apples with a little lemon juice to prevent browning.
2. Make the caramel: In your heavy-based ovenproof skillet, melt the butter over medium heat until it starts to foam. Sprinkle the sugar evenly over the melted butter. Allow the sugar to dissolve and begin to turn golden. Stir occasionally to prevent burning. Once the sugar reaches a deep amber color, take the skillet off the heat.
3. Add the apples: Arrange the apple slices in a circular pattern, starting from the outside and working inward. Be sure the apples are packed tightly but without overlapping too much. The apples will shrink slightly as they cook, so a snug arrangement ensures they stay in place.
4. Cook the apples: Place the skillet back on the heat and cook the apples for about 10 minutes, turning them occasionally to ensure they caramelize evenly. They should soften but retain their shape.
5. Prepare the pastry: While the apples are cooking, roll out the puff pastry on a lightly floured surface to fit the diameter of your skillet. It’s important that the pastry covers the apples completely once they’re arranged in the pan.
6. Top with pastry: Once the apples are caramelized, remove the pan from the heat. Carefully drape the puff pastry over the apples, tucking the edges into the skillet around the apples.
7. Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is golden and puffed up.
8. Flip the tart: Allow the tart to cool for a few minutes before flipping it out onto a large serving plate. To do this, carefully place the plate over the skillet and, using oven mitts, flip the pan so the tart falls gently onto the plate, with the caramelized apples on top.
9. Serve: Slice and serve the warm Apple Tarte Tatin immediately, ideally with a dollop of crème fraîche or vanilla ice cream on the side.

Tips And Tricks

• Use firm apples: The best apples for a Tarte Tatin are firm and tart. Granny Smiths, Bramleys, or even Golden Delicious work well. They hold their shape and provide the right balance of sweet and sour flavors.
• Caramel tips: When making the caramel, it’s crucial to keep an eye on the sugar as it melts. Don’t stir it too much, or it might crystallize. Instead, gently swirl the pan if necessary to ensure even caramelization.
• Don’t rush the caramelization: Let the sugar melt slowly, and be patient as it changes color. If you burn the sugar, you’ll need to start over, as the bitter taste is hard to mask.
• Invert the tart carefully: When flipping the tart, make sure to wait a few minutes before doing so. This allows the caramel to cool slightly, reducing the chance of it spilling out too much when you turn it over.
• Make it your own: Experiment with a dash of cinnamon, or a splash of calvados or brandy for added depth and warmth. You can also try adding some nuts like pecans or walnuts to give the tart a crunch.

Mary Berry’s Apple Tarte Tatin is a showstopper of a dessert that’s surprisingly easy to make. With its golden, crisp pastry and sticky, caramelized apples, it combines classic flavors with an elegant twist. While it may seem intimidating at first glance, her recipe breaks down the steps into manageable, approachable tasks, ensuring that anyone can make this stunning treat in their own kitchen. Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a moment of sweetness, this Apple Tarte Tatin will surely impress. The balance of textures and flavors-tender apples, flaky pastry, and rich caramel-is irresistible, making it a recipe worth perfecting and sharing time and time again.

Easy Recipe Variations For Mary Berry’s Apple Tarte Tatin

Mary Berry’s Apple Tarte Tatin is a classic French dessert, loved for its simplicity and elegance. While the traditional recipe is already a masterpiece, there are plenty of easy and delightful variations that can add your personal twist to this delicious treat. Whether you’re looking to experiment with flavors, textures, or presentation, here are some creative ways to change things up.

1. Spices And Flavors

   A subtle shift in spices can elevate your Tarte Tatin. Instead of just vanilla, try adding a pinch of cinnamon or ground ginger to the sugar and butter before caramelizing the apples. These spices bring a warm, cozy feel to the dessert, perfect for colder months. You could also consider a touch of nutmeg or allspice for a richer, more aromatic profile.

2. Add A Splash Of Liqueur

   A splash of liqueur can really bring depth to the flavor. A tablespoon of Calvados, an apple brandy from the Normandy region in France, complements the apples beautifully. Alternatively, you can use a small amount of Grand Marnier (orange liqueur) or Amaretto (almond-flavored liqueur). Add it to the caramel during the cooking process to let the flavors infuse, giving the Tarte Tatin a sophisticated edge.

3. Different Fruits

   While apples are the traditional choice for a Tarte Tatin, other fruits can be used to create exciting variations. Pears, for example, have a similar texture and sweetness to apples, but with a more delicate flavor. Combine apples and pears in a half-and-half ratio for a mixed fruit version. For a more tropical twist, try using pineapples, which bring a vibrant, tangy sweetness. Just be sure to adjust the cooking time slightly, as different fruits may caramelize at different rates.

4. Nuts And Crumble Topping

   Adding a crunchy element can offer a lovely contrast to the soft, caramelized apples. Try sprinkling chopped nuts such as walnuts, pecans, or almonds over the top before baking. If you’re a fan of crumble toppings, you could sprinkle a bit of a buttery crumble mixture over the apples, turning your Tarte Tatin into something akin to a rustic, fruit crumble pie.

5. Pastry Variations

   While puff pastry is the traditional base, you can switch it up with shortcrust pastry for a more biscuit-like texture. For something more indulgent, try using a cinnamon roll dough as your base for a warm, spiced experience. You could also experiment with a gluten-free puff pastry if you’re catering to dietary restrictions, ensuring that everyone can enjoy this delicious dessert.

6. Vegan Version

   For a vegan variation, simply substitute the butter with plant-based margarine or coconut oil, and replace the egg wash with a light brush of almond milk for a golden finish. Coconut sugar could also replace regular sugar for a slightly different caramel flavor. This ensures that even those with dietary preferences or restrictions can enjoy a delicious Tarte Tatin.

Storing Leftovers

After indulging in a slice (or two) of Mary Berry’s Apple Tarte Tatin, you might find yourself with some leftovers. As tempting as it may be to finish it all in one sitting, it’s important to store any leftovers properly to maintain the dessert’s flavor and texture.

1. Refrigeration

   To store the Tarte Tatin, cover it loosely with plastic wrap or store it in an airtight container. This helps preserve the integrity of the caramelized apples and pastry. The dessert will keep in the refrigerator for 2-3 days, but it’s best eaten within this time frame to prevent the puff pastry from becoming soggy.

2. Freezing

   While not ideal for preserving the flaky texture of puff pastry, freezing the Tarte Tatin is still an option if you want to save it for a later date. To freeze, wrap the Tarte Tatin tightly in plastic wrap or foil and place it in an airtight container or freezer bag. It can be stored in the freezer for up to 1-2 months. When ready to enjoy, thaw the dessert overnight in the fridge and reheat it gently in the oven for about 10-15 minutes to restore some of its crispness.

3. Reheating

   To reheat, always opt for the oven over the microwave, as the microwave can cause the pastry to become chewy and soggy. Preheat your oven to 350°F (175°C) and bake the Tarte Tatin for around 10-15 minutes, or until the pastry crisps up and the caramelized apples are warmed through.

4. Avoiding Overcrowding

   If you’ve made a large Tarte Tatin and have several slices leftover, it’s best not to store too many slices in one container, as it could lead to the apples becoming mushy. Instead, store individual slices in separate containers or wrap them individually in foil to maintain their texture.

What To Eat With Mary Berry’s Apple Tarte Tatin?

Mary Berry’s Apple Tarte Tatin is a decadent dessert in itself, but pairing it with the right accompaniments can take it to another level. Whether you’re looking to add a bit of contrast or complement the sweetness of the apples, here are some delightful options to serve alongside your Tarte Tatin.

1. Crème Fraîche Or Whipped Cream

   A dollop of crème fraîche or lightly sweetened whipped cream is a classic pairing. The tangy richness of crème fraîche contrasts beautifully with the sweetness of the caramelized apples, while whipped cream adds a light, airy sweetness that balances the dessert perfectly.

2. Vanilla Ice Cream

   For an indulgent treat, serve a scoop of vanilla ice cream alongside the Tarte Tatin. The cold, creamy ice cream provides a pleasant contrast to the warm, soft apples, creating a harmonious balance of textures and temperatures. You can also experiment with flavors like cinnamon, salted caramel, or even ginger ice cream for a more adventurous pairing.

3. Caramel Sauce

   If you’re a fan of even more caramel goodness, drizzle a little extra caramel sauce over the Tarte Tatin before serving. This enhances the dessert’s already deep caramel flavor, making it even more luxurious. You can make your own caramel sauce or use store-bought versions for convenience.

4. Nuts And Berries

   For a more refined presentation, top the Tarte Tatin with a few toasted nuts such as slivered almonds or chopped hazelnuts. Fresh berries like raspberries or blackberries also add a tart contrast to the sweetness of the apples and caramel. These not only enhance the flavor but also provide a pop of color on the plate.

5. Tea Or Coffee

   While Tarte Tatin is sweet enough on its own, pairing it with a hot beverage like Earl Grey tea or freshly brewed coffee adds depth to the experience. The bitterness of coffee or the fragrant notes of tea complement the richness of the dessert, creating a balanced end to your meal.

6. Cheese Pairing

   For something a bit more unconventional, serve the Tarte Tatin with a mild, creamy cheese such as Brie or a tangy goat cheese. The savory element will offset the sweetness of the dessert and provide a surprising yet delightful contrast.

Conclusion

Mary Berry’s Apple Tarte Tatin is an iconic dessert that embodies the perfect balance of simplicity and elegance. Whether you’re sticking with the classic recipe or trying out one of the many easy variations, this dessert never fails to impress. With its deliciously caramelized apples and flaky puff pastry, it’s a treat that can be enjoyed by everyone, regardless of dietary preferences.

When it comes to storing leftovers, proper storage is key to preserving the dessert’s quality, allowing you to enjoy it for days to come. As for what to pair it with, the options are endless-whether you go for a classic crème fraîche or a daring cheese pairing, you can create a memorable experience every time you serve it.

So, whether you’re preparing it for a special occasion or a casual family dinner, Mary Berry’s Apple Tarte Tatin is sure to be a hit. Its versatility and undeniable charm make it a timeless dessert that never goes out of style.

FAQs

What Apples Are Best For Mary Berry’s Apple Tarte Tatin Recipe?

For the best results with Mary Berry’s apple tarte tatin, it’s recommended to use firm apples that hold their shape during cooking. Varieties like Bramley, Granny Smith, or Braeburn work wonderfully as they balance sweetness and tartness, while retaining their texture even when caramelized.

Can I Use Puff Pastry Instead Of Shortcrust For Mary Berry’s Apple Tarte Tatin?

While Mary Berry’s original recipe calls for shortcrust pastry, you can certainly use puff pastry as an alternative if you prefer a lighter, flakier texture. Puff pastry will create a crispier, airier crust, but the classic shortcrust gives a more substantial, crumbly base which complements the soft apples and caramelized sugar.

How Do I Prevent The Apples From Becoming Too Soggy In Mary Berry’s Apple Tarte Tatin?

To prevent the apples from becoming too soggy in Mary Berry’s tarte tatin, make sure to cook the apples in the caramel for just the right amount of time. You want them to soften, but not to the point of releasing too much moisture. Also, avoid over-watering down the caramel and allow it to reduce slightly before placing the pastry on top.