Tarte Tatin with Calvados cream Recipe
Photo de CORINE
Photo de CORINE
An upside-down tart of caramelised apples served and puff pastry served with a Calvados cream.
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30mins
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0mn
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0mn
- 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
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ETAPE 1
Preheat the oven to 200°C.
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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.
«If you make this recipe pears, add a poire william liqueur to your cream.»
