Hamdi Saidani This Mary Berry Tomato Tarte Tatin is a vibrant and caramelized recipe, which features juicy plum tomatoes and flaky puff pastry. It’s a stunning vegetarian lunch, ready in about 45 minutes.
Jump to RecipeMary Berry Tomato Tarte Tatin Ingredients
For the Filling
- 50g (2oz) butter
- 1 tsp caster sugar (or light muscovado for richer color)
- 1 tbsp balsamic vinegar
- 500g (1lb 2oz) small plum tomatoes or large cherry tomatoes, halved lengthways
- 1 garlic clove, finely sliced
- Salt and freshly ground black pepper
- Fresh basil leaves, to garnish
For the Pastry
- 1 x 320g sheet ready-rolled all-butter puff pastry (or 320g block rolled out)
How To Make Mary Berry Tomato Tarte Tatin
- Prepare the pastry: Unroll the puff pastry sheet on a work surface. Place an ovenproof frying pan (approx. 20–23cm / 8–9in diameter) upside down on the pastry. Cut a circle around the pan, making it slightly larger (about 2cm extra) than the rim of the pan. Prick the pastry all over with a fork and set aside.
- Preheat the oven: Preheat your oven to 200°C (180°C Fan/Gas 6).
- Make the caramel: Place the butter in the ovenproof frying pan over medium heat. Once melted, stir in the sugar and balsamic vinegar. Allow it to bubble gently for 2–3 minutes until the mixture turns syrupy and smells caramel-like.
- Arrange the tomatoes: Remove the pan from the heat. Carefully arrange the tomato halves in the pan, packing them tightly together. Crucial Step: Place the tomatoes cut-side up (skins facing down into the caramel). This helps them hold their shape. Scatter the sliced garlic over the tomatoes and season well with salt and pepper.
- Top with pastry: Place the pastry circle over the tomatoes. Gently tuck the edges of the pastry down the sides of the pan (between the tomatoes and the pan edge) to cup the filling. This creates a rim when turned out.
- Bake: Place the pan in the preheated oven and bake for 25–30 minutes. The pastry should be puffed, crisp, and deep golden brown.
- Rest and flip: Remove the pan from the oven using oven gloves (the handle will be scorching hot). Let it stand for 5 minutes to allow the caramel to settle. Run a knife around the edge to loosen the pastry.
- Turn out: Place a serving plate with a lip upside down over the pan. holding the plate and handle firmly with a cloth, quickly invert the pan to flip the tart onto the plate. Rearrange any rogue tomatoes if necessary. Garnish with fresh basil.
Recipe Tips
- Pan choice: You must use a pan that is safe for both the hob and the oven. A heavy-based stainless steel or cast-iron skillet is ideal. Avoid pans with plastic handles.
- Packing the tomatoes: Tomatoes shrink as they cook. Pack them into the pan as tightly as possible at the start so you don’t end up with gaps in your finished tart.
- Soggy pastry prevention: Pricking the pastry allows steam to escape, helping it crisp up. Also, ensuring the caramel is thick and syrupy before adding the tomatoes prevents the base from becoming watery.
- Flavor boost: For an extra layer of flavor, spread a thin layer of red pesto or tapenade onto the pastry circle before placing it (pesto-side down) onto the tomatoes.
What To Serve With Mary Berry Tomato Tarte Tatin
This savory tart is rich and buttery, so it needs fresh sides.
- Green Salad: A simple vinaigrette dressed salad cuts the richness.
- New Potatoes: Boiled minted potatoes make it a full meal.
- Goat Cheese: Crumble goat cheese over the hot tart for a creamy finish.
- Rocket (Arugula): The peppery leaves pair perfectly with balsamic tomatoes.
How To Store Mary Berry Tomato Tarte Tatin
- Refrigerate: This tart is best eaten immediately while the pastry is crisp. If necessary, store in the fridge for 1 day.
- Reheat: To serve leftovers, reheat in a hot oven (200°C) for 10 minutes to try and revive the pastry crispness. The microwave will make it soggy.
- Freeze: Not recommended.
Mary Berry Tomato Tarte Tatin Nutrition Facts
- Calories: 380kcal
- Protein: 5g
- Carbohydrates: 28g
- Fat: 28g
- Saturates: 14g
- Sugar: 6g
- Salt: 0.6g
Nutrition information is estimated per slice (based on 4 servings).
FAQs
Can I use puff pastry block?
Yes, just roll it out on a floured surface to the thickness of a pound coin before cutting your circle.
Why did my tart collapse?
If the tart falls apart when flipped, it likely wasn’t rested long enough (the caramel needs to cool and thicken slightly to act as glue), or the tomatoes released too much water (use meaty tomatoes like plums rather than watery salad tomatoes).
Can I use onions?
Yes, you can caramelize red onion wedges in the butter and sugar first, then push the tomatoes in amongst them for a u0022Tomato and Red Onion Tatin.u0022
Mary Berry Tomato Tarte Tatin Recipe
Course: DinnerCuisine: FrenchDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
380
kcalA stunning upside-down savory tart featuring caramelized balsamic tomatoes encased in golden puff pastry.
Ingredients
320g puff pastry sheet
50g butter
1 tsp sugar
1 tbsp balsamic vinegar
500g plum tomatoes, halved
1 garlic clove, sliced
Basil leaves
Directions
- Cut pastry circle slightly larger than the pan.
- Melt butter, sugar, and vinegar in the pan until syrupy.
- Arrange tomatoes tightly, cut-side up (skin down).
- Sprinkle with garlic, salt, and pepper.
- Top with pastry and tuck edges down.
- Bake at 200°C for 25–30 minutes until golden.
- Rest for 5 minutes, then invert onto a plate.
- Garnish with basil.
Notes
- Placing the tomatoes cut-side up (skins down) is the secret to a neat tart; if placed cut-side down, they tend to collapse and lose their structure during the flip.
- Don’t be afraid to take the caramel to a dark golden color before adding the tomatoes; this provides the depth of flavor needed to contrast the sweet pastry.
- Remember that the handle of the pan will be extremely hot when you take it out of the oven—leave a tea towel draped over the handle as a visual reminder not to grab it bare-handed.