Mary Berry Apple Tarte Tatin

The first time I tried making tarte Tatin, I burned the caramel so badly I had to soak the pan overnight and throw out the apples. I didn’t realise how fast sugar goes from golden to bitter black sludge. But the smell of that bubbling sugar stuck with me—in a good way—so I gave it another shot with Mary’s version.

What surprised me most wasn’t just how easy it actually was (once I stopped overthinking it), but how smart her method is. A layer of buttery pastry on top, sharp Bramley apple purée under sweet slices, and that shiny, dark golden base that becomes the top once flipped. It’s half pudding, half tart, and full magic. Let me show you how I got it right—and why this now lives in my “looks fancy, uses fridge basics” folder.

WHAT MAKES THIS RECIPE SPECIAL

Most tarte Tatins are fussy: homemade pastry, apples that collapse, or caramel that’s too thick to pour. Mary’s skips the stress:

• Pre-made puff pastry means no faff—but you still get the flake and lift.
• Double apple layer—sliced on top, purée underneath—gives amazing texture and depth.
• Water caramel—much easier to control than dry sugar. You get more time to catch it before it burns.

INGREDIENTS + WHY THEY MATTER

• Granulated Sugar (175g) – Used for the caramel. Don’t stir once it starts bubbling or it can crystallise.
• Bramley Apples (200g diced) – Cook down easily into a tangy purée. Balances the sweet caramel.
• Caster Sugar (2 tbsp) – Sweetens the purée slightly.
• Eating Apples (4 large) – Hold their shape when baked. I use Braeburn or Jazz.
• All-Butter Puff Pastry (375g block or ready-rolled) – Gives a golden, crisp top (which becomes the base). Cold is key.
• Plain Flour (for dusting) – Just enough to stop the pastry sticking.
• Butter (for greasing) – Used after the caramel has set, not before.

MAKING IT YOURS (WITHOUT RUINING IT)

• No Bramley? Granny Smiths can work for purée, but avoid really sweet varieties—they’ll make it cloying.
• Fancy a twist? Add a pinch of cinnamon or star anise to the purée while it cooks.
• Vegan option? Use vegan puff pastry and swap the caramel for a plant-based version with margarine and sugar. Still works!

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Caramel turned bitter	Cooked too long or got distracted	Watch it like a hawk—remove at straw-gold
Apples sank or collapsed	Sliced too thin	5mm thick slices hold shape better
Pastry puffed unevenly	Didn’t press it down properly	Tuck in edges well and prick the centre
Tart stuck in the tin	Didn’t let it cool before flipping	Rest 30 mins so caramel sets slightly

HOW TO MAKE MARY BERRY’S APPLE TARTE TATIN

Make the Caramel
Put 175g granulated sugar and 6 tbsp water in a stainless steel saucepan. Stir gently over low heat until dissolved. Increase heat to high. Boil without stirring until golden straw-coloured (watch it closely). Pour into a 23cm fixed-base cake tin. Tilt gently to coat the base. Let cool 30 minutes.

Make the Apple Purée
In a pan, add diced Bramley apples, 2 tbsp caster sugar, and 2 tbsp water. Cover and simmer 5–10 mins until soft. Mash into a purée and let cool completely.

Preheat Oven
220°C / 200°C fan / Gas 7.

Layer the Apples
Peel, core and slice the eating apples into 5mm slices. Arrange neatly over the cooled caramel—start from the outer edge and work inwards. Press down gently, then spoon the cooled purée evenly on top.

Add the Puff Pastry
Roll pastry out on a lightly floured surface to a circle 2–3cm larger than your tin. Drape it over the apples. Tuck the edges down around the fruit. Cut a small cross in the centre to release steam.

Bake
Place on a baking sheet (to catch drips). Bake 35–40 mins until pastry is golden and crisp.

Cool and Flip
Let the tart rest for at least 30 minutes. Then run a knife around the edge and carefully flip onto a serving plate.

TIPS FROM MY KITCHEN

• I always use a fixed-base tin, never loose-bottomed—caramel will leak out and burn.
• I cool the caramel fully before layering fruit—it helps the apples stay in place.
• My apples slice best when I use a mandoline—but only if I’m feeling brave.
• If the tart sticks slightly when flipping, warm the base over a low flame for 10 seconds to loosen it.

STORAGE + SERVING

Fridge: Keeps for up to 2 days, covered. Best at room temperature.
Freezer: Cool fully, wrap tightly, freeze for up to 1 month. Thaw in fridge overnight.
Reheat: Oven at 160°C for 10–15 mins to crisp the pastry again.
Serve with: Crème fraîche, Greek yoghurt, or a scoop of vanilla ice cream.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
Yes—bake it earlier in the day, and flip before serving. Reheat gently if needed.

Q: Can I use ready-rolled puff pastry?
Definitely. Just trim to size and keep it chilled until the last minute.

Q: What apples work best?
Braeburn, Pink Lady, or Jazz. Avoid soft ones like Golden Delicious—they go mushy.

Q: How do I stop the caramel from seizing?
Add water at the start and don’t stir once it starts boiling. Swirl gently instead.

Try More Recipes:

• Mary Berry Filo Apple Strudels
• Mary Berry Chilled Curried Apple And Mint Soup
• Mary Berry Lemon Tart With Lemon Passion Fruit Curd