Tomato Tart Tatin Mary Berry Recipes

TOMATO & CARAMELISED ONION TART TATIN

Steps:

• Heat the butter and oil in a frying pan until the butter has melted. Cook the onion over a medium heat for about 10 minutes until beautifully golden, stirring often. Stir in the sugar and cook for another couple of minutes. Tip the onion and juices into a bowl and set aside. Preheat the oven to 200C/gas 6/fan 180C.
• For the pastry, rub the butter into the flour to make fine crumbs. Stir in the parmesan, thyme and a pinch of salt. Add the egg yolk and 2 tbsp cold water, then mix to make a dough. Wrap in cling film.
• For the tomatoes, heat the butter and oil in a 20cm tart tatin tin on the hob until quite hot. Stir in the sugar and garlic, then put in the plum tomatoes cut-side down with a few thyme sprigs, and sizzle for no more than 1 minute. Scatter in the whole cherry tomatoes and tuck in a bit more thyme. Take off the heat and spread the onions on top. Season with salt and pepper.
• Roll out the pastry until it's slightly bigger than the top of the tin. Lay it over the onions and tuck any excess down the sides.
• Bake on a baking sheet for 25 minutes until golden. Cool for 5 minutes, invert a plate over the top and upturn the tart onto it. Scatter with extra thyme and black pepper.

CARAMELIZED TOMATO TARTE TATIN

Steps:

• Preheat oven to 425 degrees. Unfold puff pastry sheet and cut into a 10-inch round; chill, covered, until ready to use.
• Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, 15 to 20 minutes. Add 2 tablespoons water and let cook off, scraping brown bits from bottom of pan. Transfer onions to a bowl.
• In a clean, ovenproof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons water. Cook over medium heat, swirling pan gently (do not stir) until sugar melts and turns amber, 5 to 10 minutes. Add vinegar and swirl gently.
• Sprinkle olives over caramel. Scatter tomatoes over olives, then sprinkle onions on. Season with thyme leaves, salt and pepper. Top with puff pastry round, tucking edges into pan. Cut several long vents in top of pastry.
• Bake tart until crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan, and flip tart out onto a serving platter. Cut into wedges and serve immediately.

SLOW-ROAST TOMATO TATIN

Steps:

• Heat oven to 220C/200C fan/gas 7. Melt the butter with a splash of olive oil in your widest frying pan. Add the tomatoes, skin-side down, in a single layer (you can do this in 2 batches if they won't all fit) and cook over a low heat until they release their juices. Lift out with a slotted spoon and rearrange in a tart tin (roughly 23cm), skin-side down - cram them in as they will shrink a little and you don't want any gaps. Add the sugar and vinegar to the pan, and cook until the pan juices are reduced and syrupy. Drizzle over the tomatoes in the tin, then scatter with the oregano or thyme and season.
• Roll the pastry out on a lightly floured surface to a good 25-26cm round. Lay on top of the tomatoes, and tuck the edges down. Use a fork to prick holes all over the pastry - this will help the steam to escape.
• Sit the tart tin on a flat baking tray and bake for 30 mins or until the pastry is golden brown and crisp. Let the tart sit for 10 mins, then run a knife round the edge to release the pastry. Carefully flip the tart over onto a serving plate or board and scatter with more herbs to serve.

SAVORY TOMATO TARTE TATIN

Steps:

• For pastry dough, combine flour, salt, olive oil, 2 tablespoons of lukewarm water and egg into a bowl, then knead into a smooth dough. Cover and chill in refrigerator for 1 hour. Remove and let come to room temperature.
• Rinse, pat dry and remove stems from tomatoes. Use a toothpick to prick the skin of the tomatoes in several places. Peel and finely chop the garlic. Rinse and shake dry the herbs, then pluck off the leaves and finely chop. Preheat oven to 220°C (approximately 425°F). Knead the dough again and place between two pieces of parchment paper, then thinly roll out. Heat the olive oil and lightly sauté garlic and herbs. Oil the tart mold well, season with salt and pepper. Arrange the tomatoes in alternating colors on the bottom of the tart mold, then drizzle with more olive oil. Season with salt and pepper. Place the dough on the tomatoes in the tart mold and press firmly inward at the edges to seal. Brush with olive oil and bake for about 25 minutes, until pastry is crispy. Remove tart from mold and place on serving plate. Garnish with thyme and cut into wedges. Serve hot or room temperature.

TOMATO TARTE TATIN

Steps:

• Preheat the oven to 200˚C (390˚F). Half the tomatoes and scoop out the seeds into a bowl. You'll be surprised how much water there actually is in them. Mix the halved and deseeded tomatoes with the thinly sliced onion, olive oil, salt and pepper.
• Spread the mix onto a baking tray lined with baking paper. Roast for about 20 minutes until the tomatoes have dried out slightly and the onions are cooked through.
• Add the vegan butter or coconut oil to an ovenproof pan of about 20-25cm (8-10inch). I love to use cast iron pans, so it's a natural choice. It gives the tarte-tatin and nice structure, and you do not have to worry about putting it into the oven. Melt the butter, add the crushed garlic to it and fry at medium heat for about 2 minutes. Make sure the heat is not too high, you want the garlic to soften, not burn. Add the sugar and balsamic vinegar and stir. Let the mixture lightly caramelise for another minute.
• Pour the roasted onion and tomatoes into the pan and push them down while leaving a little bit of space to the rim of the pan. Roll out the puff pastry sheet on a floured surface if you bought it in a block - I buy mine already rolled out. Cut out a circle slightly larger than the pan. Cover the tomatoes and tuck the corners carefully under. Pierce the puff pastry with a fork and place the pan into the oven. Increase the heat to 200˚C (440˚F) and bake for 20-25 minutes until golden brown.
• Take it out of the oven once it is golden. Let the tomato tarte-tatin rest for about 10-15 minutes. Run a knife around the edge of the puff pastry, cover it with a plate and flip it over. Remove the pan and serve immediately warm or as a delightful snack when it cooled down.

MARY BERRY'S TARTE TATIN

Steps:

• Preheat the oven to 180 C / Gas 4. For the caramel: pour the sugar and water into a heatproof pie tin. Heat for a few minutes on the cooker ring until it starts to brown and caramelise. Swirl the caramel around the tin. Arrange 2 layers of apples in a circle on top of the caramel. Sprinkle with dark brown sugar. Dot with small cubes of butter. Cover with shortcrust pastry making sure the edges are tucked into the side of the tin. Bake in the oven for 30 minutes. Turn out onto a serving plate and serve hot with ice cream