Tart tatin with brandy cream

Tart tatin with brandy cream

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(13 ratings)

Prep: 25 mins - 30 mins Cook: 25 mins

Easy

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:

  • kcal761
  • fat48g
  • saturates15g
  • carbs77g
  • sugars21g
  • fibre3g
  • protein8g
  • salt1.12g
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Ingredients

    For the brandy cream

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

      Brandy

      bran-dee

      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

    For the tart tatin

    • 50g butter
      Butter

      Butter

      butt-err

      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
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 6 medium Cox's apples or Egremont Russet apples, peeled, quartered and cored
    • pkt fresh ready-rolled puff pastry

    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.

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    Comments, questions and tips

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    emmacasely1980
    21st Jan, 2012
    5.05
    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
    9th Nov, 2011
    3.05
    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
    10th Sep, 2011
    5.05
    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
    30th Nov, 2010
    5.05
    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
    26th Sep, 2010
    5.05
    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
    14th Jul, 2010
    2.05
    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
    18th Jun, 2010
    5.05
    great recipe :)
    hennas
    30th Apr, 2010
    4.05
    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
    25th Sep, 2008
    5.05
    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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