Mary’s tarte tatin

This classic ‘upside down’ French tart, usually served warm as a pudding.
Do not grease the tin otherwise the caramel will be cloudy and not clear.
Equipment: You will need a 23cm/9in diameter fixed base deep sponge sandwich tin.


By Mary Berry
From The Great Sport Relief Bake Off

Ingredients

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

To finish

  • 75g/3oz caster sugar
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