Mary Berry Apple Tart

There’s something almost too perfect about this apple tart—it looks like the sort of thing you’d see in a French bakery window, but it’s actually from Mary Berry’s Simple Comforts, and let me tell you, it nearly defeated me the first time I made it.

My mistake, I got cocky with the pastry. Left it out too long while I fussed with the apple slices, and the whole thing went limp before it even hit the oven. What came out was more soggy bottom than golden flake.

But once I figured out the rhythm—keeping the pastry cold, slicing the apples whisper-thin, and not skipping that cheeky little apricot glaze—this tart became one of my go-tos. Let me show you how I fixed it.

The Secret Behind This Bake

The trick with this tart is balance. You’ve got sweet, sharp Bramley apple purée underneath, and neatly fanned Braeburn slices on top that roast until golden and tender. Most recipes go all-in on one apple or the other, but the double layer of texture and tang is what makes this sing.

Also: that puff pastry border? Folding and twisting it creates a rustic little crust that puffs like a dream—but only if it’s cold when it goes in. I didn’t think that would matter. Oh, it does.

INGREDIENTS + WHY THEY MATTER

• Bramley Apples – These cook down into a tangy, soft purée. Sweet apples don’t break down the same.
• Caster Sugar – Dissolves quickly in the purée; you don’t want a gritty filling.
• All-Butter Puff Pastry – The flavour’s unbeatable. I tried one with margarine pastry—it tasted flat.
• Braeburn Apples – They hold their shape and have a slight tartness that balances the purée.
• Demerara Sugar – Adds a little crunch and caramelised top. Skipping it = sad, pale apples.
• Apricot Jam – Glossy finish, yes—but also a fruity pop right at the end. Don’t skip it.

Making It Yours (Without Ruining It)

• No egg: Brush the edges with milk instead. Not quite as glossy but it’ll still brown.
• Gluten-free: I tested it with a ready-made GF puff pastry—it was okay, but needed an extra 5 minutes to crisp up.
• Other apples: Pink Lady works on top, but don’t swap the Bramleys in the purée—they’re irreplaceable.

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

What Went Wrong	Why It Happens	How to Fix It
Soggy pastry base	Purée was warm	Always cool the purée fully before spreading
Pale, floppy crust	Pastry got too warm before baking	Keep it chilled, even pop it back in fridge if needed
Apple slices dried out	Sliced too thick	Slice super thin—think paper-thin, not chunky

HOW TO MAKE MARY BERRY’S APPLE TART

1. Preheat oven to 220°C (200°C fan) and line your tray with baking paper.
2. Cook Bramleys with sugar and a splash of water until soft, then mash and cool.
3. Roll puff pastry into a 10-inch circle. Transfer to the tray.
4. Brush edge with beaten egg, then fold and twist to make a rustic border.
5. Spread cooled purée inside the border.
6. Arrange Braeburn slices in a decorative pattern.
7. Sprinkle with demerara sugar and brush crust with more egg.
8. Bake for 30–35 minutes until golden and crisp.
9. Melt apricot jam and brush over the tart while warm.

TIPS FROM MY KITCHEN

• I keep my sliced Braeburns in lemon water while prepping—stops browning and adds brightness.
• I bake on a preheated metal tray—helps crisp the base from underneath.
• I let the tart sit for 10 minutes before slicing—the filling sets slightly and it cuts much cleaner.

STORAGE + SERVING

• Fridge: Keeps 3 days, covered. Reheat slices in the oven—not microwave.
• Freezer: Wrap tightly, freeze for 2 months. Thaw in fridge, then reheat on a tray at 180°C.
• Serve with: Crème fraîche, custard, vanilla ice cream, or a drizzle of honey.

FREQUENTLY ASKED QUESTIONS

Q: Can I use cooking apples that aren’t Bramley?
A: You can try, but I found they don’t break down the same. Bramleys go fluffy and tart—perfect for the base.

Q: Why did my pastry go soggy underneath?
A: Two common culprits: warm purée or a cold oven. Make sure your filling is cool and oven fully preheated.

Q: Can I make this ahead of time?
A: You can bake it a few hours early and reheat it. But don’t assemble and chill—it’ll ruin the puff.

Q: Do I need to peel the Braeburns?
A: Nope. I don’t. The skin helps the slices hold their shape and adds colour. Just slice them really thin.

Try More Mary Berry Recipe:

• Mary Berry Apple Cake
• Mary Berry Thomas Flan
• Mary Berry Palmiers
• Mary Berry Rum Truffles