Tarte Tatin

Tarte tatin Mary Berry style is a wonderful dessert that feels like a treat but is actually quite easy to make. The combination of caramelized apples and flaky puff pastry is a crowd-pleaser. Don’t rush the caramel step; it’s where all the magic happens. This tart pairs beautifully with whipped cream or crème fraîche, adding a cool contrast to the warm fruit. Give this recipe a try—you’ll love the sweet, buttery flavors and the feeling of baking something truly special with your own hands.

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Prep Time 20

Cook Time 40

Servings: 6

Course: Dessert

Cuisine: British

Calories: 350

Ingredients Method Notes

Ingredients

4 large sweet-tart apples like Honeycrisp, peeled, cored, and cut into chunks
7 ounces 200g tart apples (such as Granny Smith), peeled, cored, and chopped into ¾-inch pieces
1 cup 200g sugar
8 tablespoons 120ml water
13¼ ounces 375g all-butter puff pastry block
Salted butter for greasing the pan
All-purpose flour for dusting
Whipped cream or crème fraîche to serve

Method

First, preheat your oven to 200°C (400°F). This helps get the puff pastry nice and golden.
Grease an ovenproof frying pan or tart tin with a little salted butter. This will prevent sticking and add flavor.
Pour the sugar and water into the pan and gently heat on medium. Stir just a little until the sugar dissolves. Then let it bubble without stirring, until it turns a rich golden caramel color. Keep an eye on it because caramel can burn fast.
Once your caramel is ready, carefully add the apple pieces into the pan, arranging them neatly. The caramel will bubble up, so be cautious.
Cook the apples in the caramel for about 10 minutes on medium heat. This softens the apples and lets them soak up the caramel flavor.
While the apples cook, roll out your puff pastry on a floured surface to fit just over the pan. It should be about ⅛ inch thick.
Carefully place the pastry over the apples in the pan. Tuck the edges down around the apples to seal them in.
Transfer the pan to the oven and bake for 25-30 minutes until the pastry is puffed and golden brown.
Remove from the oven and let it cool for 5 minutes. Then place a large plate on top of the pan and quickly but carefully flip the tart over so the apples are on top.
Serve your tarte tatin warm with a dollop of whipped cream or crème fraîche.

Notes

History of Tarte Tatin

The tarte tatin is a charming accident turned classic French dessert, dating back to the late 19th century. Legend has it that the Tatin sisters, Stéphanie and Caroline, who ran a hotel in Lamotte-Beuvron, France, accidentally left apples cooking too long in sugar and butter. In a rush to fix the mistake, Stéphanie covered the caramelized apples with pastry and baked it all together upside down. When flipped, the result was a beautifully caramelized apple tart with a crisp pastry crust—the tarte tatin was born!

Since then, this upside-down tart has become a staple in French cuisine and a favorite worldwide. The simplicity of its ingredients combined with the rich, buttery caramel flavor makes it timeless. Many chefs, including Mary Berry, have embraced and refined this dessert, sharing versions that balance tradition with ease, making it accessible to bakers everywhere. The tarte tatin’s story is as sweet and surprising as the dessert itself—a happy accident that’s delighted taste buds for over a century.