Cozy French Tarte Tatin Recipe: A Flaky Caramelized Treat

Sweet memories of french countryside kitchens dance through this classic tarte tatin that promises pure culinary magic.

Butter-kissed apples caramelize into a golden landscape of deliciousness.

Rustic elegance meets simple technique in this inverted apple pastry.

Professional chefs and home cooks alike celebrate its stunning simplicity.

Crisp pastry and soft, rich fruit create a sensational contrast that melts in your mouth.

One bite transports you to a charming provincial café with sunlight streaming through old windows.

You won’t believe how easily such an impressive dessert comes together.

Tasty Perks Of Mary Berry Tarte Tatin

• Create a Classic French Dessert: Master the iconic tarte tatin, a sophisticated French pastry that transforms simple ingredients into an impressive showstopper perfect for entertaining.
• Master Caramelization Technique: Learn the art of creating rich, golden caramel by carefully melting sugar, developing deep flavors that elevate the apple's natural sweetness.
• Impress with Minimal Effort: Achieve a professional-looking dessert with just a few basic ingredients and straightforward steps, making it an excellent recipe for home cooks wanting to expand their baking skills.
• One-Pan Wonder: Enjoy a delightful dessert that comes together in a single skillet, minimizing cleanup and making it an ideal option for busy home cooks seeking a delicious yet uncomplicated treat.

What You’ll Need For Mary Berry Tarte Tatin

• Flour: A key component that provides structure for the tart's crisp foundation.
• Salt: Enhances the overall flavor of the pastry.
• Sugar: Adds a subtle sweetness to the pastry dough.
• Butter: Creates a rich, flaky texture in the pastry.
• Egg: Helps bind the pastry ingredients together.
• Water: Ensures the right consistency of the pastry dough.

• Sugar: The primary ingredient for creating a golden caramel base.
• Butter: Adds richness and helps create a smooth caramel sauce.
• Apples: The star ingredient that forms the delicious fruity topping of the tarte.

• Ice Cream, Cream: Provides a cool, creamy complement to the warm tarte.

Making Mary Berry Tarte Tatin Step By Step

Step 1: Craft The Buttery Pastry Dough

Combine flour, salt, and sugar in a food processor. Add cold butter pieces and pulse until mixture resembles coarse crumbs. Crack an egg into the mixture and blend until the dough starts to come together. If the dough seems dry, sprinkle cold water gradually until it forms a cohesive ball.

Step 2: Chill The Dough

Wrap the pastry dough in plastic wrap and refrigerate for 30 minutes to allow the butter to firm up and the gluten to relax.

Step 3: Create Caramel Base

Place a cast-iron skillet over medium heat. Sprinkle sugar evenly across the pan and let it melt without stirring. Watch carefully as the sugar transforms into a golden-brown caramel. Gently add butter and swirl to combine.

Step 4: Arrange Apple Layers

Select firm, tart apples like Granny Smith or Honeycrisp. Peel and slice apples into uniform wedges. Carefully arrange apple slices in a beautiful circular pattern, covering the caramel base completely.

Step 5: Cook Apple Layer

Cover the skillet and cook apples over medium heat for approximately 15 minutes. The apples will soften and start to caramelize.

Step 6: Top With Pastry

Roll out the chilled pastry dough into a circle slightly larger than the skillet. Gently drape the dough over the apples, tucking the edges down inside the pan. Cut a few small vents to allow steam to escape.

Step 7: Bake To Golden Perfection

Transfer the skillet to a preheated oven at 400°F. Bake for 30-35 minutes until the pastry turns a deep golden brown and looks crispy.

Step 8: Dramatic Flip And Serve

Remove from oven and let rest for 5 minutes. Place a large serving plate over the skillet and swiftly invert the tart. Serve warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Good Tips For Mary Berry Tarte Tatin

• Select Firm Apples: Choose Granny Smith or Honeycrisp for best structure and tartness, preventing mushy texture during caramelization.
• Control Caramel Color: Watch sugar carefully to achieve golden-amber color without burning, which creates bitter taste and ruins the tart's delicate flavor.
• Perfect Pastry Technique: Avoid overworking dough to maintain flakiness; chill thoroughly to prevent shrinking and ensure crisp, tender crust.
• Master the Flip: Use a large plate slightly larger than skillet, wear oven mitts, and invert quickly and confidently to prevent apple displacement or burning.
• Temperature Matters: Serve warm within 30 minutes of baking to enjoy optimal caramel consistency and apple tenderness with vanilla ice cream.

Creative Takes On Mary Berry Tarte Tatin

• Pear Tatin: Replace apples with ripe pears for a softer, more delicate flavor profile.
• Gluten-Free Tatin: Swap wheat flour with almond or coconut flour to create a celiac-friendly version.
• Caramel Banana Tatin: Substitute apples with bananas, using brown sugar for deeper caramel notes.
• Vegan Tatin: Use plant-based butter, coconut oil, and dairy-free pastry dough to accommodate vegan diets.

What Goes Well With Mary Berry Tarte Tatin

• Elevate Caramel Apple Flavor: Pair with a crisp Calvados (apple brandy) that mirrors the tarte's rich apple essence and complements its caramelized notes.
• Create Creamy Contrast: Serve with a vanilla bean gelato or whipped mascarpone cream to balance the tart's warm, buttery caramel and provide a cool, smooth counterpoint.
• Wine Harmony Pairing: Select a late harvest Riesling with its honeyed sweetness and slight acidity, which beautifully matches the dessert's complex caramelized apple profile and cuts through the richness.
• Spice Up the Experience: Sprinkle ground cinnamon or nutmeg on the side to enhance the apple's warmth and add a subtle aromatic dimension that deepens the tarte tatin's flavor complexity.

Keeping Mary Berry Tarte Tatin Tasty Later

• Store leftover tarte tatin in an airtight container in the refrigerator for up to 3 days. Cover with plastic wrap to prevent drying out.
• Warm at 325F for 10-15 minutes until heated through. Loosely cover with aluminum foil to prevent burning the caramel and pastry.
• Heat individual slices for 20-30 seconds on medium power. Be careful not to overheat, which can make the pastry soggy.
• Let chilled tarte tatin sit at room temperature for 15-20 minutes before serving to restore its original texture and flavor.

Helpful Answers On Mary Berry Tarte Tatin

• What is the origin of Tarte Tatin?

This classic French dessert was accidentally created by the Tatin sisters in the 1880s at their hotel in Lamotte-Beuvron, France, when one of them mistakenly baked an apple pie upside down.

• Do I need special apples for this recipe?

Firm, tart apples like Granny Smith or Honeycrisp work best as they hold their shape during cooking and provide a nice balance to the caramel’s sweetness.

• Can I make the pastry dough ahead of time?

Yes, you can prepare the pastry dough up to 2 days in advance and keep it refrigerated, wrapped in plastic wrap, until you’re ready to use it.

Tarte Tatin Recipe

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4.8 from 26 reviews

• Total Time: 90 minutes
• Yield: 8 1x

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Description

Succulent French Tarte Tatin elevates caramelized apples into a sophisticated dessert that whispers classic Parisian elegance. Crisp pastry and rich buttery apples create a luxurious experience that will transport pastry enthusiasts directly to a charming French bistro.

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Ingredients

Scale 1x2x3x

Fruits:

• 4 Braeburn apples

Pastry Ingredients:

• 2 cups all-purpose flour
• 12 tablespoons (170 grams) cold unsalted butter, cut up
• 1 large egg
• 1 tablespoon castor sugar
• 12 teaspoon sea salt

Sweeteners and Liquid:

• 12 cup castor sugar
• Cold water

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Instructions

1. Craft a buttery pastry dough by blending flour, salt, sugar, and cold butter in a food processor until crumbly, then incorporate egg and minimal water to form a cohesive mixture.
2. Refrigerate the pastry dough for half an hour to enhance its texture and manageability.
3. Select a cast-iron skillet and transform sugar into a rich, amber caramel over medium heat, stirring carefully to prevent burning.
4. Incorporate butter into the caramel, creating a glossy, smooth sauce.
5. Arrange apple slices in an elegant, overlapping circular pattern directly in the caramel, ensuring complete coverage of the skillet’s bottom.
6. Simmer apples over medium heat, covered, allowing them to soften and absorb caramel flavors for approximately 15 minutes.
7. Roll the chilled pastry into a circle slightly larger than the skillet’s diameter.
8. Gently drape the pastry over the caramelized apples, carefully tucking edges inside the skillet and creating small venting slits.
9. Bake in a preheated 400°F (200°C) oven for 30-35 minutes until the pastry turns golden brown and crisp.
10. Remove from oven and immediately invert onto a serving plate while still warm, allowing caramel to cascade over the apples.
11. Serve warm, accompanied by vanilla ice cream or freshly whipped cream for a decadent dessert experience.

Notes

• Enhance caramel flavor by using dark brown sugar or adding a splash of vanilla extract for deeper, richer notes.
• Prevent soggy bottom by ensuring pastry dough is cold and rolled thin, creating a crisp, flaky base that holds up to the caramelized apples.
• Choose firm, tart apples like Granny Smith or Honeycrisp to maintain structure and balance the sweetness of the caramel.
• Adapt for gluten-free diets by substituting regular flour with almond or gluten-free flour blend, maintaining the classic tarte tatin texture.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 348 kcal
• Sugar: 18 g
• Sodium: 250 mg
• Fat: 19 g
• Saturated Fat: 11 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 40 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 55 mg