Practical Way to Homemade Perfect Tarte Tatin with Brandy Cream

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Tarte Tatin with Brandy Cream

We hope you got insight from reading it, now let's go back to tarte tatin with brandy cream recipe. To make tarte tatin with brandy cream you only need 8 ingredients and 8 steps. Here is how you cook that.

To make an extraordinary Tarte Tatin with Brandy Cream, below are the materials needed:

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

After readying the components, now you are ready to prepare your 5-star Tarte Tatin with Brandy Cream by following the guidances on this section:

Peel the apples and scoop out the cores with a teaspoon, cut the stalks out with a sharp knife..
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..
Remove from the heat and stir in the butter and vanilla extract..
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..
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..
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..
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..
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..

Tarte tatin is one Raymond Blanc's favourites. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche ("full fat, please," says Raymond) or vanilla ice cream. When the tarte tatin is cooked, remove it from the oven andtip out upside down on to a serving plate. Pour the brandy sauce over the top and serve with a scoop of vanilla ice cream. Remove from the oven, cool slightly, then run a spatula around the edge of the pan and invert onto a serving plate.

Recipe : Tarte Tatin with Brandy Cream

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Simple tips to make Tarte Tatin with Brandy Cream

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