Mary berry Lemon Tart Tatin
Mary berry Lemon Tart Tatin is a delicious twist on the classic French dessert, Tarte Tatin. This recipe features a buttery puff pastry base topped with caramelized lemon slices and finished off with a tangy lemon syrup drizzle. The tart is easy to make but impressive enough for any special occasion or dinner party. It combines sweet and sour flavors in perfect harmony, making it an irresistible dessert that will leave your taste buds craving more!
Why people also love Mary berry Lemon Tart Tatin
People love Mary Berry Lemon Tart Tatin for several reasons. Firstly, it is a unique twist on the classic French dessert, Tarte Tatin, that incorporates tangy and sweet flavors of lemons which are perfect for summer. Secondly, the recipe is easy to follow with simple ingredients making it accessible to bakers of all levels. Thirdly, this dish looks impressive when served but requires minimal effort in terms of preparation and presentation.
Moreover, many people appreciate how versatile this tart tatin can be as it can serve as both a dessert or an afternoon tea snack option paired with coffee or tea. Lastly, the combination of buttery puff pastry base topped with caramelized lemon slices creates a texture contrast between crispiness and softness while also providing an irresistible flavor profile that keeps people coming back for more!
Ingredients:
- 4 lemons
- 100g unsalted butter
- 150g caster sugar
- Ready-made puff pastry dough
Instructions:
- Preheat your oven to 200°C/180°C fan/gas mark 6.
- Slice the lemons thinly and remove any seeds.
- Melt the butter in an oven-safe skillet or pie dish over medium heat.
- Add caster sugar into melted butter and stir until it dissolves completely.
- Arrange lemon slices on top of the mixture in a circular pattern, starting from outside edge towards center of pan, overlapping them slightly as you go along.
- Cook everything together until golden brown (around 15 minutes).
- Roll out ready-made puff pastry dough to fit size of the skillet or pie dish.
- Place the puff pastry dough on top of the caramelized lemon slices, tucking in any excess around the edges.
- Bake everything together for 25-30 minutes until the pastry is golden brown and crisp.
- Remove from oven and let cool slightly before flipping it onto a serving plate.
Quick Facts
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour and 20-30 minutes
- Difficulty: Intermediate
- Yield: One tart that serves six people
Serving Suggestions:
This tart is best enjoyed warm or at room temperature. You could serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Expert Tips & Tricks:
When making the caramel for this tart, be sure to keep an eye on it as it can burn quickly. Also, when placing the lemon slices in the pan, make sure they are arranged neatly so that they create a pretty pattern once the tart is flipped over.
Presentation:
This tart is traditionally presented upside down with the caramelized lemon slices on top. It has a beautiful golden color from the caramelization process and can be garnished with some fresh herbs or edible flowers for an extra pop of color.
Variations and substitutions for the Mary Berry Lemon Tart Tatin recipe:
- Fruit Variations: You can substitute lemons with other citrus fruits like oranges or grapefruits. Alternatively, you could use apples, pears or even pineapple as a base.
- Pastry Substitutions: Instead of using puff pastry dough for the tart base, you could try using shortcrust pastry dough or filo pastry sheets.
- Sugar Alternatives: If you want to reduce sugar content in this recipe, you can use honey instead of granulated sugar when making caramel sauce.
- Flavor Additions: To add more flavor to your lemon tart tatin, consider adding spices such as cinnamon or cardamom into the caramel sauce before pouring it over fruit slices.
- Vegan Options: For vegan options replace butter with coconut oil and egg wash with non-dairy milk. Use vegan puff pastry dough or make your own using vegetable shortening instead of butter.
- Gluten-Free Options: To make this recipe gluten-free, use gluten-free puff pastry dough or try making a crust with almond flour and coconut oil.
- Nutty Toppings: You can add some chopped nuts like almonds, pecans or walnuts on top of the fruit slices before pouring caramel sauce over them to give it an extra crunch.
- Boozy Twist: For a boozy twist, you could add a splash of rum or brandy into the caramel sauce while cooking for added flavor complexity.
Recommendations and notices:
- Make sure to use a heavy-bottomed pan or skillet when making the caramel sauce as it can burn easily in a thin pan.
- When slicing the lemons, make sure they are thinly sliced so that they cook evenly and caramelize properly.
- Before flipping over the tart onto a serving platter, let it cool for at least 5-10 minutes so that the caramel sets slightly and doesn’t spill out of the pan.
- To prevent sticking, generously butter your baking dish before adding fruit slices and caramel sauce.
- For best results, use fresh lemons instead of bottled lemon juice as this will give you better flavor complexity.
- If you’re short on time or don’t want to make homemade pastry dough from scratch, store-bought puff pastry dough can be a good substitute.
- When rolling out the pastry dough, make sure it is large enough to cover the entire pan and slightly overlap the edges.
- This tart is best served warm or at room temperature, so if you’re making it ahead of time, reheat in the oven for a few minutes before serving.
- Be careful when flipping over the tart onto a serving platter as hot caramel sauce can burn your skin easily.
- If you want to add an extra layer of flavor complexity, consider adding some fresh herbs like thyme or rosemary into the caramel sauce while cooking.
FAQ for Mary berry Lemon Tart Tatin
Yes, you can make this tart a day ahead and reheat it in the oven before serving.
Keep an eye on your caramel sauce as it can burn quickly. Stir continuously and remove from heat immediately once it turns amber color.
Yes, you could substitute lemons with other citrus fruits like oranges or grapefruits. Alternatively, you could use apples, pears or even pineapple as a base.
Yes, store any leftover tart covered in the refrigerator for up to 3 days.
Yes, you can easily use frozen puff pastry dough for this recipe. Make sure to thaw it according to package instructions before using it in the recipe.
Conclusion:
Mary Berry Lemon Tart Tatin is an easy-to-follow recipe that uses simple ingredients to create a unique twist on classic French dessert, Tarte Tatin. The tangy and sweet flavor profile of lemons makes this tart perfect for summer, while its buttery puff pastry base provides a crispy texture contrast with softness from caramelized lemon slices. This dish looks impressive when served but requires minimal effort in terms of preparation and presentation making it accessible to bakers of all levels. Serve as either dessert or afternoon tea snack option paired with coffee or tea. Enjoy!
