Tart tatin with brandy cream

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Sara Buenfeld

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Recipe by Sara Buenfeld

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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.

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, salt 1.12 g

Latest comments and suggestions

• 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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• wuzhenwen

  31 October 2009

  wuzhenwen commented on this recipe

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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, salt 1.12 g

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