For the brandy cream
- 200ml carton crème fraîche
- 2 tbsp icing sugar
- 1 tbsp brandy or calvados
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
For the tart tatin
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g golden caster sugar
- ½ tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 6 medium Cox's apple or Egremont Russet apples, peeled, quartered and cored
- pkt fresh ready-rolled puff pastry
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.
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.
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.
Cool apples before topping with the pastry. Chill unbaked for up to 24 hours, continue with Step 3.