Get ready to experience the deliciousness of a classic ‘upside-down’ French tart with Mary Berry’s Tarte Tatin. This warm and indulgent dessert is a true crowd-pleaser, perfect for any occasion. With its caramelised apples and buttery pastry, it’s a treat that will leave everyone craving for more. So, let’s dive into the recipe and create this heavenly delight!
Preparation Time: 1-2 hours
Cooking Time: 1-2 hours
For the Pastry:
- 100g/4oz plain flour
- 50g/2oz butter (in a block)
- 25g/1oz lard (in a block)
For the Caramel:
- 175g/6oz granulated sugar
For the Topping:
- 900g/2lb red dessert apples
- Finely grated zest and juice of 1 lemon
- 75g/3oz caster sugar
- 23cm/9in diameter fixed base deep sponge sandwich tin
- First, let’s make the pastry. Place the butter and lard in the freezer until very cold. In a bowl, measure the flour and grate the cold butter and lard into the flour. Use a knife to coat the butter and lard in the flour. Add 4-5 tablespoons of cold water and mix until a firm dough forms.
- On a floured work surface, roll out the pastry into a rectangle. Fold one-third down and then fold the bottom third up and over the top fold. Turn it 90 degrees (a quarter turn) and repeat the rolling and folding. Cover the pastry with a cloth and let it rest in the fridge for 20 minutes. Repeat the rolling, folding, and chilling process twice more, totaling four folds and turns.
- Preheat the oven to 220°C/425°F/Gas 7.
- Now, let’s make the caramel. In a stainless steel pan, combine the granulated sugar and 6 tablespoons of water. Stir over low heat until the sugar has dissolved completely. Increase the heat and boil until the mixture turns a golden straw color. Immediately pour the caramel into the 23cm/9in fixed-base deep sponge sandwich tin. Be cautious not to let it get too dark, as it may turn bitter.
- For the topping, core the apples and thinly slice them. Arrange a layer of sliced apples over the caramel in the tin, starting from the outside and working inwards. Toss the remaining apples with the lemon zest and juice, then scatter them in the tin and press down gently.
- Roll out the pastry into a round shape slightly bigger than the tin. Cover the apples with the pastry, tucking the edges down around the apples. Make a small cross in the top of the pastry to allow steam to escape.
- Bake the tart in the preheated oven for approximately 40 minutes, until the pastry is crisp and golden-brown, and the apples are soft.
- Before turning the Tarte Tatin out, carefully pour the juices from the tin into a saucepan. Add the caster sugar and boil until the mixture becomes syrupy.
- Turn the Tarte Tatin out onto a plate and spoon the syrup over the apples. Serve this delectable dessert with cream or crème fraîche for an extra touch of indulgence.
Enjoy each heavenly bite of Mary’s Tarte Tatin, where the caramelized apples and flaky pastry create a delightful symphony of flavors. This classic French dessert is perfect for any occasion, from special gatherings to cozy family evenings. So, gather your ingredients, follow Mary Berry’s expert guidance, and prepare to impress with this exquisite treat!