Ingredients For Brandy Cream:
200 ml carton crème fraîche
2 tbsp icing sugar
1 tbsp brandy or calvados
Ingredients For Tart Tatin:
50 g butter
50 g golden caster sugar
1/2 tsp ground cinnamon
6 medium Cox’s apples or Egremont Russet apples, peeled, quartered and cored
fresh ready-rolled puff pastry
[Source: BBC Good Food]
How To Make:
1. Preheat oven to 200C degrees.
2. In a tin Tatin, melt butter over medium heat. Then add sugar, stirring until the start caramelise. Add cinnamon and apples. Cook for 10 minutes, stir until thickened and thickened. Remove from heat.
3. Open the roll pastry, pin-prick with a fork. Place the pastry over the apples. Trim edges with scissors, insert on the inside of cans.
4. Enter in the oven, bake for 20-30 minutes, until golden.
5. Create a brandy cream: Mix creme fraiche with icing sugar and brandy or Calvados. Mix well.
6. After the tart cooked, leave in tin for 5 minutes, then remove and transfer to a plate. Serve with brandy cream.
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