Tarte Tatin with Calvados cream Recipe

Method

1
Preheat the oven to 200°C.
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.
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.
4
For the Calvados cream: place the Calvados, double cream and sugar in a bowl. Whisk until thick and serve with the Tarte Tatins.