Tart tatin with brandy cream

Tart tatin with brandy cream

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 25 mins - 30 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
761
protein
8g
carbs
77g
fat
48g
saturates
15g
fibre
3g
sugar
21g
salt
1.12g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, October 2002

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
pauleastham's picture

I used pink lady apples and a mix of brown and caster sugar for the caramel. Delicious.

pauleastham's picture

Delicious, I had to reduce the oven time a little, otherwise my oven would burn it. I used pink lady apples.

choccupcake's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

eviemay-003's picture

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.

mimito's picture

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

wmowatt's picture

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

saschlet's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

emmacasely1980's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

micheledb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

pwhyton's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

dobby2's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

pennywilliams8's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

ef1955's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

babswhelan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

great recipe :)

hennas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

jules100's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!!

Questions

Tips