Mary Berry Apple Tarte Tatin Recipe

Mary Berry Apple Tarte Tatin is a sticky and caramelized dessert popular for its golden puff pastry crust and tender, toffee-coated apples. Ideally, firm dessert apples should be used to hold their shape during the caramelization process, creating a stunning presentation when flipped.

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Mary Berry Apple Tarte Tatin Ingredients

For the Filling

6–8 firm dessert apples (Cox’s Orange Pippin, Braeburn, or Golden Delicious)
50g (2oz) butter, cubed
175g (6oz) granulated sugar
Juice of ½ a lemon (to prevent browning)

For the Pastry

1 x 320g sheet ready-rolled all-butter puff pastry (or block rolled out to 5mm thick)

How To Make Mary Berry Apple Tarte Tatin

Prepare the pastry: Unroll the puff pastry. Place an ovenproof frying pan (approx. 20–23cm / 8–9in) upside down on the pastry. Cut a circle about 2cm larger than the pan. Prick the pastry all over with a fork to prevent it from rising unevenly. Keep it chilled in the fridge while you prepare the apples.
Prep the apples: Peel, quarter, and core the apples. Toss them in the lemon juice to stop them from discoloring.
Make the caramel: Place the sugar in the ovenproof frying pan. Place over medium heat and cook until the sugar dissolves and turns into a golden-brown caramel. Do not stir; just swirl the pan gently. Once golden, remove from the heat and stir in the cubed butter (be careful, it will splutter).
Arrange the fruit: Arrange the apple quarters tightly in the caramel. Place them rounded-side down in a circular pattern. Pack them in as tightly as possible because they will shrink as they cook.
Soften the apples: Return the pan to the heat and cook the apples in the caramel for about 5–10 minutes. This helps to start the cooking process so the apples are tender when the pastry is done. Remove from heat and let cool slightly.
Top with pastry: Preheat the oven to 200°C (180°C Fan/Gas 6). Place the chilled pastry circle over the apples. Gently tuck the edges of the pastry down the sides of the pan, enveloping the fruit.
Bake: Place the pan in the preheated oven and bake for 25–30 minutes. The pastry should be golden, crisp, and puffed up, and the caramel should be bubbling around the edges.
Rest and invert: Remove the pan from the oven (remember the handle is hot!). Let it rest for 5 minutes. Run a knife around the edge. Place a serving plate with a lip upside down over the pan. Using oven gloves, quickly and confidently invert the pan to turn the tart out onto the plate.

Recipe Tips

Apple selection: Do not use Bramley (cooking) apples; they will turn into applesauce. You need a firm eating apple that keeps its shape. Cox or Braeburn are Mary’s favorites for flavor.
Caramel confidence: Taking the caramel to a deep amber color is essential for flavor, but it can burn quickly. If it smells acrid, start over.
Tucking the pastry: Tucking the pastry down the sides of the pan is crucial. This creates a rim that holds the caramel and apples in place once the tart is flipped over.
Handle heat: Wrap a tea towel around the handle of the pan immediately after taking it out of the oven. It is very easy to forget it is hot and grab it bare-handed while focusing on the flip.

What To Serve With Mary Berry Apple Tarte Tatin

This rich dessert pairs best with simple, creamy sides.

Vanilla Ice Cream: The cold ice cream melting into the hot caramel is divine.
Crème Fraîche: The acidity cuts through the sweetness of the toffee.
Double Cream: Classic pouring cream is a traditional choice.
Greek Yogurt: A lighter option that balances the sugar.

How To Store Mary Berry Apple Tarte Tatin

Refrigerate: Tarte Tatin is best eaten immediately. If you have leftovers, store them in the fridge for up to 1 day.
Reheat: Reheat slices in a hot oven (200°C) for 5–10 minutes to re-crisp the pastry. Microwave reheating will result in soggy pastry.
Freeze: Not recommended.

Mary Berry Apple Tarte Tatin Nutrition Facts

Calories: 390kcal
Protein: 3g
Carbohydrates: 54g
Fat: 19g
Saturates: 12g
Sugar: 40g
Salt: 0.3g

Nutrition information is estimated per slice (based on 6 servings).

FAQs

Can I use brown sugar?

You can, but granulated white sugar is easier to caramelize evenly because you can see the color change. Brown sugar makes it harder to tell if it’s burning.

Can I use shortcrust pastry?

Traditionally, Tarte Tatin uses puff pastry for the flaky texture, but shortcrust works if you prefer a more biscuit-like base.

Why is my tart watery?

If the apples were very juicy, they might release liquid that dilutes the caramel. Cooking the apples on the stove (step 5) helps evaporate some of this moisture before baking.