Tarte tatin with brandy cream
- 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
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.