Tarte Tatin with Calvados cream Recipe

Photo client

Photo de CORINE

Photo client

Photo de CORINE

An upside-down tart of caramelised apples served and puff pastry served with a Calvados cream.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(41 votes) 3.9/5

Les ingrédients

Pour people
  • Braeburn apple(s) : 6 whole
  • Caster sugar : 100 g
  • Puff pastry : 200 g
  • Unsalted butter : 50 g
  • For the cream
  • Calvados : 20 ml
  • Double cream : 150 ml
  • Icing sugar : 20 g


  • ETAPE 1

    Preheat the oven to 200°C.

  • ETAPE 2

    Peel the apples, cut into quarters and remove the core.
    Heat a frying pan until hot and add the sugar. Melt, without stirring, to obtain a caramel and then add the butter and the apples. Lower the heat and allow the apples to caramelise.
    Place the apples in the base of inividual tart tins.

  • ETAPE 3

    Cut the puff pastry into 6 discs and use them to cover the apples. Pierce a small hole in the centre of the pastry, this will allow the steam to escape as the tart Tatins cook. Transfer to the oven and cook for 20-25 minutes until the pastry is golden brown.
    Keep warm but allow to rest for at least 15 minutes before serving.

  • ETAPE 4

    For the Calvados cream: place the Calvados, double cream and sugar in a bowl. Whisk until thick and serve with the Tarte Tatins.

Chef's tip

«If you make this recipe pears, add a poire william liqueur to your cream.»

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