Mary Berry Tarte Tatin is a classic French dessert that combines caramelized apples with a crisp pastry crust. It’s an elegant yet comforting dish, perfect for impressing guests at dinner parties or adding a touch of sophistication to your weekend family meals.
In this article, I will guide you through each step of making Mary Berry’s Tarte Tatin, offering helpful tips and insights to ensure your dessert turns out beautifully.
Let’s get started!
What is Mary Berry Tarte Tatin Recipe?
Mary Berry Tarte Tatin is a delicious French dessert that consists of caramelized apples on a flaky pastry crust. It is named after the Tatin sisters, who accidentally invented it in the late 19th century. The story goes that they were making an apple pie, but forgot to put the pastry on the bottom of the pan. They decided to flip the pie over after baking, and voila, a delicious upside-down cake was born.
This recipe serves 6-8 people and can be prepared in about 1 to 1.5 hours, making it a manageable yet rewarding baking project.
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Why You Love this Recipe
There are many reasons why I love this recipe, and here are some of them:
- Simplicity: Few ingredients and uncomplicated steps make it accessible.
- Elegance: Perfect for special occasions, it’s as impressive as it is delicious.
- Flavorful Satisfaction: Combines soft, sweet apples with rich caramel and crisp pastry.
- Adaptability: Easily customizable with different apple varieties or additional spices.
Ingredients Needed to Make Mary Berry Tarte Tatin
To make the Mary Berry tarte tatin, you will need the following ingredients:
- 6 large apples (preferably Braeburn or Granny Smith)
- 100 g (3.5 oz) unsalted butter
- 150 g (5.3 oz) caster sugar
- 1 tsp vanilla extract
- 320 g (11.3 oz) ready-rolled puff pastry
- A 23 cm (9 inch) ovenproof frying pan or tarte tatin dish
Instructions to Make Mary Berry Tarte Tatin
To make this recipe, follow these simple steps:
Step 1: Preheat the oven and prepare the apples
First, preheat the oven to 200°C (180°C fan, gas mark 6). Then, peel, core and cut the apples into quarters. You can use a sharp knife or an apple corer for this. Try to make the apple pieces as evenly as possible, so they cook evenly and look neat.
Step 2: Make the caramel
Next, make the caramel by melting the butter in a small saucepan over low heat. Add the sugar and vanilla extract and stir until dissolved. Increase the heat and bring the mixture to a boil. Cook for about 4 minutes, or until the caramel is golden and bubbling. Be careful not to burn the caramel, as it will taste bitter and ruin the dessert.
Step 3: Arrange the apples in the pan
Pour the caramel into the ovenproof frying pan or tarte tatin dish and spread it evenly. Then, arrange the apple quarters on top of the caramel, in a circular pattern. Start from the outer edge and work your way inwards, overlapping the apples slightly. You may have some apple pieces left over, depending on the size of your pan and apples. You can either eat them as a snack or use them for another recipe.
Step 4: Cover the apples with the pastry
Unroll the puff pastry and cut out a circle that is slightly larger than the pan or dish. Place the pastry over the apples and tuck the edges in. Cut a few slits in the pastry to allow the steam to escape. You can also decorate the pastry with some leftover scraps if you like.
Step 5: Bake the tarte tatin
Bake the tarte tatin in the preheated oven for 25 to 30 minutes, or until the pastry is golden and puffed up. Remove from the oven and let it rest for 10 minutes. This will allow the caramel to set and the apples to release their juices.
Step 6: Flip the tarte tatin
This is the most exciting and nerve-wracking part of making a tarte tatin. You need to flip the tarte tatin onto a large serving plate, without spilling the caramel or breaking the pastry. To do this, place the plate over the pan or dish and hold it firmly. Then, using oven gloves, quickly and carefully invert the pan or dish and the plate together. Give it a gentle shake and lift the pan or dish off. You should have a beautiful tarte tatin on the plate, with the caramelized apples on top and the pastry on the bottom. If some apples stick to the pan or dish, don’t worry, you can simply scrape them off and patch them back on the tarte tatin.
Step 7: Serve and enjoy
Your tarte tatin is ready to serve and enjoy. You can cut it into slices and serve it warm or at room temperature, with some whipped cream, ice cream, or custard. It is best eaten on the same day, but you can also store it in the fridge for up to 2 days and reheat it in the oven before serving.
What Do I Serve With Mary Berry Tarte Tatin?
Mary Berry Tarte Tatin is a wonderful dessert on its own, but you can also serve it with some accompaniments to make it even more indulgent.
Here are some suggestions:
- Whipped Cream: Adding a dollop of whipped cream provides a delightful, airy complement to the tarte’s richness. Enhance the cream with flavors like vanilla, cinnamon, or nutmeg for an extra touch of sophistication.
- Ice Cream: A scoop of ice cream, especially flavors like vanilla, caramel, or apple pie, introduces a creamy and cool dimension that contrasts beautifully with the tarte’s warmth and gooiness.
- Custard Accompaniment: Drizzling custard over the tarte adds a silky, smooth texture. Opt for homemade custard, store-bought varieties, or crème anglaise for a more refined taste.
Expert Tips to Make Perfect Mary Berry Tarte Tatin
To make a perfect Mary Berry Tarte Tatin, you need to follow some tips and tricks, such as:
- Apple Selection: Choose firm, tart apples like Braeburn or Granny Smith for their ability to maintain shape and balance the sweetness of the caramel.
- Puff Pastry: Save time with ready-rolled puff pastry, or if you’re up for a challenge, prepare your own for a more authentic touch.
- Cookware Choice: Use a heavy-bottomed, ovenproof frying pan or tarte tatin dish for even heat distribution, ensuring the caramel cooks perfectly without burning.
- Caramel Caution: Handle the caramel with care, as it’s extremely hot. Use wooden or silicone utensils and avoid direct contact with skin.
- Flipping Technique: Flip the tarte confidently, using a large, flat plate and a firm grip to ensure a successful inversion.
Variations of Mary Berry Tarte Tatin
You can also make some variations of Mary Berry Tarte Tatin, by using different fruits or adding some spices to the caramel.
Here are some examples:
- Pear Tarte Tatin: Substitute apples with ripe pears, adding lemon juice and zest to the caramel for a refreshing, tangy twist.
- Peach Tarte Tatin: Swap apples for fresh or canned peaches, and infuse the caramel with almond extract and sliced almonds for added texture and flavor.
- Plum Tarte Tatin: Use plums instead of apples, and spice up the caramel with cinnamon and star anise for a warm, aromatic flavor.
How do I store Mary Berry Tarte Tatin Leftovers?
If you have any leftovers of Mary Berry Tarte Tatin, you can store them in the fridge for up to 2 days.
Here are some steps to follow:
- Cooling: Let the tarte tatin cool completely at room temperature to maintain texture.
- Covering: Wrap the tarte in plastic wrap or aluminum foil, or place it in an airtight container to retain freshness.
- Refrigeration: Store the tarte tatin in the refrigerator, separate from strong-odored foods, for up to 2 days.
How do I reheat Mary Berry Tarte Tatin Leftovers?
To reheat Mary Berry Tarte Tatin leftovers, you can use the oven or the microwave. Here are some steps to follow:
- Oven: Preheat the oven to 180°C (160°C fan, gas mark 4). Cut the tarte tatin into slices and place them on a baking sheet. Bake for 10 to 15 minutes, or until the pastry is crisp and the caramel is bubbly.
- Microwave: Cut the tarte tatin into slices and place them on a microwave-safe plate. Microwave for 30 seconds to 1 minute, or until the pastry is soft and the caramel is melted. Be careful not to overheat the tarte tatin, as it may burn or explode.
Final Words
Tarte tatin is a delicious and elegant dessert that you can make at home with a few simple ingredients and steps. It is a great way to impress your guests and satisfy your sweet tooth. Follow Mary Berry’s recipe and my step-by-step guide, and you will have a perfect tarte tatin every time. Bon appétit!
