Mary Berry Tarte Tatin

Name: Mary Berry's Tarte Tatin
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Not specified
Cuisine: French
Ingredients: 6 large firm apples, such as Braeburn or Granny Smith; 150g caster sugar; 50g unsalted butter; 1 sheet of ready-rolled puff pastry; 1 tsp vanilla extract; Juice of half a lemon

Dive into the world of classic French cuisine with Mary Berry's Tarte Tatin, a sumptuous dessert that beautifully combines the tanginess of apples with the sweetness of caramel. This recipe, originally from "The Great Sport Relief Bake Off," is perfect for those looking to impress at dinner parties or enjoy a warm, comforting dessert at home.

Mary Berry's Tarte Tatin: A Classic French Delight

The Tarte Tatin, known for its upside-down presentation, features caramelized apples atop a flaky pastry crust. Mary Berry's version is a testament to simplicity and flavor, making it a beloved recipe for many.

Ingredients for the Tarte Tatin

For the pastry: 100g plain flour, 50g butter, and 25g lard
For the caramel: 175g granulated sugar
For the topping: 900g red dessert apples, and the zest and juice of 1 lemon
To finish: 75g caster sugar

Preparation Instructions

Begin with preparing the pastry using cold butter and lard, incorporating them into the flour and water to form a dough.
Create the caramel by dissolving sugar with water, then boiling to a golden color before pouring it into a baking tin.
Arrange thinly sliced apples over the caramel, followed by rolling out the pastry to cover the apples, ensuring the edges are tucked in.
Bake until the pastry is golden and the apples are tender.
Finish by boiling the remaining juices with caster sugar to create a syrupy topping.

Storage and Reheating

This dessert is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Reheat in an oven for a few minutes to revive the pastry's crispness and warm the apples.

Nutritional Information

While specific nutritional details depend on serving sizes, this dessert contains a mix of carbohydrates from the sugar and apples, fats from the butter and lard, and a small amount of protein from the pastry.

FAQ about the Tarte Tatin

Can I use different types of apples? Yes, any firm apples good for baking can be used.
Is it possible to make the pastry in advance? Absolutely, the pastry can be prepared and refrigerated up to a day ahead.

Mary Berry's Tarte Tatin is not just a recipe; it's an experience that brings a piece of French culinary elegance into your kitchen. Enjoy this delightful dessert with a dollop of cream or crème fraîche for the ultimate indulgence.

Original recipe by Mary Berry from The Great Sport Relief Bake Off.

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