Recipes
Recipes

Tarte tatin with brandy cream

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

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

starstarstarstarstar
(4 votes)
Cooking Time

Cook: 1 Hour 15 Mins

Cooking Time

Serves: 22

Cooking Time

Price: 26p per serving

Nutritional Information

Each 66g serving contains

Energy
646kj
154kcal
8%
Fat
9.9g
Med
14%
Saturates
5.8g
Med
29%
Sugars
7.9g
Med
9%
Salt
0.15g
Low
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

1
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.
2
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.
3
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.
4
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.
5
Meanwhile, beat together the crème fraîche, icing sugar and rest of the brandy.
6
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.

RELATED RECIPES