Tarte tatin with brandy cream

Tarte tatin with brandy cream

Brandy caramel apples on flaky pastry - it's a win, win!

By , 06 March 2017
Tarte tatin with brandy cream
  • Ready in: 75 mins
  • Serves: 22
  • Price: 26p per serving
Nutritional Info
Each 66g serving contains
  • Energy 646KJ 154KCAL
    8%
  • Fat med
    9.9g
    14%
  • Saturates high
    5.8g
    29%
  • Sugars med
    7.9g
    9%
  • Salt low
    0.15g
    3%
of your reference intake.
Typical energy values per 100g: 979kJ/234kcal.
Ingredients
  • 375g reduced-fat ready rolled puff pastry
  • 50g unsalted butter
  • 50g caster sugar
  • 3tbsp Asda Napoleon French VSOP Brandy
  • 5 medium Gala apples, peeled, quartered and cored
  • 200ml half-fat crème fraîche
  • 2tbsp icing sugar
Method
  • Preheat the oven to 220C/200C Fan/Gas 7. Unroll the pastry and, using a 20cm ovenproof frying pan as a template, cut a circle 2cm larger in diameter than the pan; chill until needed.

  • Heat the butter and caster sugar in the frying pan, stirring, until a caramel forms. Add 1tbsp of the brandy and bubble for 3 mins. Remove from the heat and add the apples, curved-side down.

  • Return the pan to the heat and bubble for 8-10 mins until the apples have just started to soften and taken on a caramel colour. Set aside to cool for 5 mins.

  • Lay the pastry over the apples, tucking in around the edge with a dinner knife for a tight fit. Bake for 25-30 mins until golden and risen.

  • Meanwhile, beat together the crème fraîche, icing sugar and rest of the brandy.

  • Remove the tarte from the oven and leave for 5 mins before very carefully turning upside down onto a serving plate so the apples face up. Serve straight away with the brandy cream.