Tart tatin with brandy cream

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• Jules100

  25 September 2008

  Jules100 rated and commented on this recipe

  

  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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• Laura

  13 April 2010

  Laura rated this recipe

  

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• Hen

  30 April 2010

  Hen rated and commented on this recipe

  

  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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• Barbie-Doll

  18 June 2010

  Barbie-Doll rated and commented on this recipe

  

  great recipe :)

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• Frances

  14 July 2010

  Frances rated and commented on this recipe

  

  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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• Penny

  26 September 2010

  Penny rated and commented on this recipe

  

  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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• lou j

  30 November 2010

  lou j rated and commented on this recipe

  

  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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• pwhyton

  10 September 2011

  pwhyton rated and commented on this recipe

  

  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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• ellieb

  09 November 2011

  ellieb rated and commented on this recipe

  

  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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• emma

  21 January 2012

  emma rated and commented on this recipe

  

  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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• saschlet

  28 February 2012

  saschlet rated and commented on this recipe

  

  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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• 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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• 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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• 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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• sam

  17 November 2012

  sam rated and commented on this recipe

  

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

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http://www.bbcgoodfood.com/recipes/1334/

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 - 30 mins

Cook 25 mins

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

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

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