This delicious Mary Berry Apple Tarte Tatin is a simple yet impressive dessert perfect for any occasion. With a golden, crispy pastry and soft, caramelized apples, it’s a sweet treat that’s easy to make. You can use everyday ingredients to create this warm, comforting French classic that’s sure to delight.
This Apple Tarte Tatin Recipe Is From Classic Cookbook by Mary Berry
Ingredients Needed
- 175g granulated sugar
- Butter (for greasing)
- 200g peeled and cored Bramley apples, diced into 2cm (¾in) chunks
- 2 tbsp caster sugar
- 4 large eating apples
- Plain flour (for dusting)
- 1 x 375g block of all-butter puff pastry (or ready-rolled)
How To Make Apple Tarte Tatin
- Prepare the Cake Tin: Use a 23cm (9in) fixed-base cake tin with deep sides.
- Make the Caramel: Add 175g granulated sugar and 6 tbsp water into a stainless-steel saucepan. Stir gently over a low heat until the sugar dissolves, then increase the heat. Boil until the mixture turns a golden straw colour, then immediately pour into the cake tin, letting it spread evenly. Set it aside to cool for around 30 minutes.
- Prepare the Bramley Apple Purée: In a saucepan, place the diced Bramley apples, 2 tbsp caster sugar, and 2 tbsp water. Stir over medium heat, cover, and simmer for 5–10 minutes until the apples are soft. Remove from the heat and mash the apples into a purée. Let it cool.
- Preheat the Oven: Preheat your oven to 220°C/200°C fan/Gas 7.
- Arrange the Eating Apples: Peel, core, and slice the 4 large eating apples into 5mm (¼in) thick slices. Arrange these slices in a circular pattern on top of the cooled caramel in the cake tin, starting from the outside and working inwards. Use larger slices for the outer edge and smaller ones for the inner circle. Scatter the remaining slices on top and press down gently.
- Add the Apple Purée: Spoon the cooled Bramley apple purée over the sliced apples, spreading it out evenly.
- Add the Puff Pastry: Lightly dust a work surface with plain flour and roll out the puff pastry into a circle 2–3cm (¾–1¼in) larger than the tin. Cover the apples with the pastry, tucking in the edges to form a downward lip. Make a small cross in the top of the pastry to let steam escape while baking.
- Bake the Tarte Tatin: Place the cake tin in the oven and bake for 35–40 minutes, until the pastry is golden and crisp and the apples are soft. Put a baking tray underneath to catch any caramel drips.
Recipe Tips
- Don’t Overcook the Caramel: Watch the caramel closely as it boils. If it turns too dark, it will taste bitter. Aim for a golden straw colour for the perfect sweetness.
- Use Cold Puff Pastry: If using pre-made puff pastry, make sure it’s cold before you roll it out. This helps it puff up better in the oven for a crisp, golden finish.
- Avoid Buttering the Tin Before Caramel: Do not butter the cake tin before adding the caramel, as it will make the caramel cloudy. The tin should be greased only after the caramel has set.
- Layer Apples Neatly: When arranging the apples, start from the outer edge and work your way inwards. This helps create an even, beautiful pattern and ensures every bite has both apples and caramel.
- Let the Tarte Cool Before Turning Out: Let the tarte set for 30 minutes after baking to make it easier to turn out. This will also help the caramel firm up and prevent it from spilling.
How To Store Leftovers
- Refrigerate: Cover leftovers apple tarte tatin or place it in an airtight container and store it in the fridge for up to 2 days.
- Freeze: Wrap the cooled leftovers apple tarte in plastic wrap and foil, then freeze it for up to 1 month. To serve, thaw it in the fridge overnight.
Nutrition Facts
Serving Size: 1 slice (approximately 1/6 of the tart)
- Calories: 210 kcal
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 50mg
- Potassium: 150mg
- Total Carbohydrate: 33g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 2g
Try More Mary Berry Recipes:
Mary Berry Apple Tarte Tatin
Description
This delicious Mary Berry Apple Tarte Tatin is a simple yet impressive dessert perfect for any occasion. With a golden, crispy pastry and soft, caramelized apples, it’s a sweet treat that’s easy to make. You can use everyday ingredients to create this warm, comforting French classic that’s sure to delight.
Ingredients
Instructions
- Prepare the Cake Tin: Use a 23cm (9in) fixed-base cake tin with deep sides.
- Make the Caramel: Add 175g granulated sugar and 6 tbsp water into a stainless-steel saucepan. Stir gently over a low heat until the sugar dissolves, then increase the heat. Boil until the mixture turns a golden straw colour, then immediately pour into the cake tin, letting it spread evenly. Set it aside to cool for around 30 minutes.
- Prepare the Bramley Apple Purée: In a saucepan, place the diced Bramley apples, 2 tbsp caster sugar, and 2 tbsp water. Stir over medium heat, cover, and simmer for 5–10 minutes until the apples are soft. Remove from the heat and mash the apples into a purée. Let it cool.
- Preheat the Oven: Preheat your oven to 220°C/200°C fan/Gas 7.
- Arrange the Eating Apples: Peel, core, and slice the 4 large eating apples into 5mm (¼in) thick slices. Arrange these slices in a circular pattern on top of the cooled caramel in the cake tin, starting from the outside and working inwards. Use larger slices for the outer edge and smaller ones for the inner circle. Scatter the remaining slices on top and press down gently.
- Add the Apple Purée: Spoon the cooled Bramley apple purée over the sliced apples, spreading it out evenly.
- Add the Puff Pastry: Lightly dust a work surface with plain flour and roll out the puff pastry into a circle 2–3cm (¾–1¼in) larger than the tin. Cover the apples with the pastry, tucking in the edges to form a downward lip. Make a small cross in the top of the pastry to let steam escape while baking.
- Bake the Tarte Tatin: Place the cake tin in the oven and bake for 35–40 minutes, until the pastry is golden and crisp and the apples are soft. Put a baking tray underneath to catch any caramel drips.
Notes
- Don’t Overcook the Caramel: Watch the caramel closely as it boils. If it turns too dark, it will taste bitter. Aim for a golden straw colour for the perfect sweetness.
- Use Cold Puff Pastry: If using pre-made puff pastry, make sure it’s cold before you roll it out. This helps it puff up better in the oven for a crisp, golden finish.
- Avoid Buttering the Tin Before Caramel: Do not butter the cake tin before adding the caramel, as it will make the caramel cloudy. The tin should be greased only after the caramel has set.
- Layer Apples Neatly: When arranging the apples, start from the outer edge and work your way inwards. This helps create an even, beautiful pattern and ensures every bite has both apples and caramel.
- Let the Tarte Cool Before Turning Out: Let the tarte set for 30 minutes after baking to make it easier to turn out. This will also help the caramel firm up and prevent it from spilling.
Mary Berry Apple Tarte Tatin