Tarte Tatin with Calvados Cream - French Dessert

Ingredients

  • 200 g Puff pastry
  • 1 to_taste Plain flour (for dusting)
  • 100 g Caster sugar
  • 60 g Unsalted butter (cubed, plus extra, melted, for brushing)
  • 600 g Braeburn apples (peeled, cored and cut into quarters)
  • 175 ml Double cream
  • 0.5 tbsp Icing sugar
  • 1 tbsp Calvados
  • 1 piece Fresh mint (sprig, to decorate)

Instructions

  1. Preheat oven to 200°C (180°C fan/Gas Mark 6). Roll out the puff pastry on a lightly floured surface to a circle slightly larger than the rim of a 20cm ovenproof frying pan.

  2. Place the frying pan over medium heat. Pour in the caster sugar and cook until it turns light brown and starts to smoke slightly. Do not stir; simply move the pan around.

  3. Remove the pan from the heat and stir in the butter until melted. Arrange the apple quarters in a circular pattern in the caramel, packing them tightly.

  4. Place the frying pan over medium heat again and cook for 10 minutes, or until the apples have softened slightly and are coated in the caramel.

  5. Remove the pan from the heat and carefully place the rolled-out pastry over the apples, tucking the edges down inside the pan.

  6. Brush the pastry with melted butter and bake in the preheated oven for 25-30 minutes, or until the pastry is golden-brown and cooked through.

  7. While the tart is baking, prepare the calvados cream. In a bowl, whip the double cream with the icing sugar until soft peaks form. Stir in the calvados.

  8. Remove the tart from the oven and let it cool for a few minutes before inverting it onto a serving plate. Be careful, as the caramel will be very hot.

  9. Serve the tarte tatin warm with a dollop of calvados cream and garnish with a fresh mint sprig.

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