Tart tatin with brandy cream

Tart tatin with brandy cream

An updated version of the original tart tatin apple recipe - it uses ready-rolled pastry, so you don't even need a rolling pin

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 25 - 30 mins

Cook time

Cook 25 mins

Method

  1. Preheat the oven to 220C/gas 7/fan 200C. Melt the butter in a 20cm tart tatin tin over a medium heat on top of the hob, then stir in the sugar and heat until starting to caramelise. Stir in the cinnamon. Pile in the apples and cook over a medium heat for about 10 minutes, stirring every now and then to coat them in the caramelised juices - the apple juices will ooze out at first but will soon thicken and make a sauce. Remove from the heat.
  2. Unroll the pastry and prick it all over with a fork. Quickly lay the pastry over the apples. Trim away any excess with scissors, allowing a rim of about 2cm, then tuck the pastry snugly round the apples down the inside of the tin.
  3. Bake the tin in the middle of the oven for 20-30 minutes until the pastry is risen, firm and golden. For the brandy cream, mix the crème fraîche with the icing sugar and brandy or calvados.When the tart is cooked, leave it to settle in the tin for 5 minutes or so before running the blade of a knife round the edge to dislodge any pastry that has stuck. Invert a plate over the top and turn out the tart, with any juices left in the tin. Serve with the brandy cream.
Try

Getting ahead

Cool apples before topping with the pastry. Chill unbaked for up to 24 hours, continue with Step 3.

761 kcalories, protein 8g, carbohydrate 77g, fat 48 g, saturated fat 15g, fibre 3g, sugar 21g, salt 1.12 g

Recipe from Good Food magazine, October 2002.

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Latest comments and suggestions

  • Binder photo Jules100

    25 September 2008

    Jules100 rated and commented on this recipe

    5 stars

    Last year we moved into a Victorian property and in October we suddenly had 300 + Egremont Russet Apples,! Finding them quite a tough apple to eat on their own I came across this recipe - FAB! So easy so tasty, i actually use double cream instead and I have to be honest everyone who ends up with a bag of apples gets a copy of the recipe whether they like it or not!!

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  • Binder photo Laura

    13 April 2010

    Laura rated this recipe

    5 stars

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  • Binder photo Hen

    30 April 2010

    Hen rated and commented on this recipe

    4 stars

    Have just made this as I wanted something 'different' for dessert. So far it looks fantastic - I didn't think the Golden Caster sugar on it's own was enough for the caramel so added 2-3 teaspoons of Light Muscovado sugar while caramelising the apples, it really did the trick! it left a really French tasting butter caramel you need for this dish. Also left out the cinnamon as it's completely unnecessary for this type of French-style tart. Ready-roll pastry a good short cut I would never had tried before but it saved so much time. A very easy dish to prep and make.

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  • Binder photo Barbie-Doll

    18 June 2010

    Barbie-Doll rated and commented on this recipe

    5 stars

    great recipe :)

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  • Binder photo Frances

    14 July 2010

    Frances rated and commented on this recipe

    2 stars

    Easy and wellknown recipe. Although it is Tarte Tatin not tart tatin.. it's french you know :) Try this tarte with pears and freshly grated ginger and serve with vanilla or cinnamon icecream. Cheers!

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  • Binder photo Penny

    26 September 2010

    Penny rated and commented on this recipe

    5 stars

    Why didn't I try this ages ago? It was so easy to make but looked like I had taken alot of effort. My guests were very impressed. I shall definately be making it again.

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  • Binder photo lou j

    30 November 2010

    lou j rated and commented on this recipe

    5 stars

    loved it-surprised how easy it was. i also made a couple of individual ones using yorkshire pudding tin-these looked fab and would be great for dinner guests!

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  • Binder photo pwhyton

    10 September 2011

    pwhyton rated and commented on this recipe

    5 stars

    Easy and very good way to use some spare apples up, will be rolling this out again no doubt. That lovely baking apples smell filled the kitchen.

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  • Binder photo ellieb

    09 November 2011

    ellieb rated and commented on this recipe

    3 stars

    Tried this recipe and didn't turn out as it should of, so I was a little diappointed. The apples came out mashed up. Next time I think I will use larger apples and less time on the hob.

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  • Binder photo emma

    21 January 2012

    emma rated and commented on this recipe

    5 stars

    So simple and quick to make yet always gets the thumbs up from everyone who eats it! I did the hob part in a frying pan then transferred it all to a cake tin. I used smallish coxes and they cooked beautifully, no mush. Didn't bother with brandy cream, instead served it with natural yogurt. DELICIOUS!

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  • Binder photo saschlet

    28 February 2012

    saschlet rated and commented on this recipe

    4 stars

    Turned out pretty well though perhaps not as caramelly as I might have hoped. Made in a ceramin flan dish which worked better than a removable-bottom non-stick pan which leaked.

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  • Binder photo will

    07 March 2012

    will commented on this recipe

    Wasn't very caramelly so I will try the Muscovado sugar as above next time.

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  • Binder photo Mimito

    05 June 2012

    Mimito commented on this recipe

    I am confused with nutrition information. I think what is given is too much per serving...any idea?

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  • Binder photo Marilyn

    20 September 2012

    Marilyn commented on this recipe

    I made this as a last minute desert when family arrived unexpectedly. Served it with greek yogurt for grown ups and ice cream for the kiddies. It looked and tasted really delicious.Everyone said I shouldn't have gone to so much trouble!! I will try adding light muscavado sugar next time as suggested by others.

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  • Binder photo sam

    17 November 2012

    sam rated and commented on this recipe

    5 stars

    tried with pears the first time, today with apples, looks like you have taken ages to prepare.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 25 - 30 mins

Cook time

Cook 25 mins

Great for Sunday lunch

Ingredients

FOR THE BRANDY CREAM

  • 200ml carton crème fraîche
  • 2 tbsp icing sugar
  • 1 tbsp brandy or calvados

FOR THE TART TATIN

  • 50g butter
  • 50g golden caster sugar
  • ½ tsp ground cinnamon
  • 6 medium Cox's apples or Egremont Russet apples, peeled, quartered and cored
  • pkt fresh ready-rolled puff pastry
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761 kcalories, protein 8g, carbohydrate 77g, fat 48 g, saturated fat 15g, fibre 3g, sugar 21g, salt 1.12 g

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