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Tarte Tatin With Brandy Cream Recipe

Tarte Tatin with Brandy Cream Recipe
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Cooking Time : 120 minutes
Serving : 4
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Prepare the ingredients before making Tarte Tatin with Brandy Cream in your home. Then, follow these steps below to serve Tarte Tatin with Brandy Cream for your family or friends.

Ingredients: Tarte Tatin with Brandy Cream

  • 100 g golden caster sugar
  • 50 g butter
  • 1 tsp vanilla extract
  • 6-8 medium-sized, quite tart apples
  • 1 sheet ready rolled puff pastry, or 1 quantity of rough puff
  • 200 ml carton crème fraîche
  • 2 tbsp icing sugar
  • 1 tbsp brandy or calvados

How to Make Tarte Tatin with Brandy Cream

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Tarte Tatin with Brandy Cream in your home by yourself.

    Step 1
  • Peel the apples and scoop out the cores with a teaspoon, cut the stalks out with a sharp knife.
  • Step 2
  • Put the sugar in the pan, together with 25ml water, place on a medium heat until the sugar has dissolved and is beginning to bubble.
  • Step 3
  • Remove from the heat and stir in the butter and vanilla extract.
  • Step 4
  • Place the apple halves in the pan, first coating them in the caramel, cut sides up. Fill in any big gaps with smaller pieces of apple. Return the pan to the heat and cook gently for 5 minutes, shaking the pan a couple of times. Allow to cool completely.
  • Step 5
  • Roll the pastry out, place it on top of the apples and trim round the edges so there is an overlap. You can put the tarte in the fridge at this stage and cook it later.
  • Step 6
  • Preheat the oven to 200°C/Gas 6 and cook the tarte for about 30 minutes until the pastry is golden and the caramel is bubbling around the sides.
  • Step 7
  • Put a large plate over the top of the pan and quickly, with oven gloves, invert the tarte on to it. At this stage I put the tarte back in the oven to crisp up the sides a little, but you can serve it straight away.
  • Step 8
  • To make the brandy cream, simply mix together the crème fraîche, icing sugar and calvados. Serve the tarte in slices with a dollop of cream.
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