Simple Way to Prepare Favorite Tarte Tatin with Brandy Cream

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Before you jump to Tarte Tatin with Brandy Cream recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

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As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. Environmentally friendly living just isn't that tough. Mostly, all it will take is a bit of common sense.

We hope you got insight from reading it, now let's go back to tarte tatin with brandy cream recipe. You can have tarte tatin with brandy cream using 8 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Tarte Tatin with Brandy Cream:

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

Steps to make Tarte Tatin with Brandy Cream:

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