Tart tatin with brandy cream

Tart tatin with brandy cream

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(13 ratings)

Prep: 25 mins - 30 mins Cook: 25 mins


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


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


    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 a dairy product made from separating whole milk or cream into fat and…

    • 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 apples or Egremont Russet apples, peeled, quartered and cored
    • pkt fresh ready-rolled puff pastry


    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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    25th Mar, 2018
    This would have been really nice, except it wasn’t very caramelised. Although I used 40g golden caster sugar and 10g light brown I maybe didn’t cook it enough before I added the apple. I was worried that it would burn and become bitter. I will do it again and maybe use part dark brown sugar and boil it for a little longer.
    27th Apr, 2015
    Tried this last night and failed. Caramel sauce never thickened and tasted very bitter, guess it must have burned? Given the Easy rating I assumed it would be just that, could do with more information on how to know when the "starting to caramelise" point is please?
    2nd Mar, 2015
    Made this yesterday to use up Granny Smiths and Braeburn apples. It wa so easy and tasted delicious! A brilliant way of using up fruit and producing a yummy home made pudding. Will definitely make this again. Thanks!!
    21st Feb, 2014
    I used pink lady apples and a mix of brown and caster sugar for the caramel. Delicious.
    21st Feb, 2014
    Delicious, I had to reduce the oven time a little, otherwise my oven would burn it. I used pink lady apples.
    17th Nov, 2012
    tried with pears the first time, today with apples, looks like you have taken ages to prepare.
    20th Sep, 2012
    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.
    5th Jun, 2012
    I am confused with nutrition information. I think what is given is too much per serving...any idea?
    7th Mar, 2012
    Wasn't very caramelly so I will try the Muscovado sugar as above next time.
    28th Feb, 2012
    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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