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Tart tatin with brandy cream

Tart tatin with brandy cream

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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • 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:
HighlightNutrientUnit
kcal761
fat48g
saturates15g
carbs77g
sugars21g
fibre3g
protein8g
low insalt1.12g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
GETTING AHEAD

Cool apples before topping with the pastry. Chill unbaked for up to 24 hours, continue with Step 3.

Recipe from Good Food magazine, October 2002

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A star rating of 4.4 out of 5.15 ratings
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