Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tarte tatin with brandy cream. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Meanwhile, beat together the crème fraîche, icing sugar and rest of the brandy. Serve straight away with the brandy cream. Apple Tarte Tatin is a fancy name for an apple upside down cake.
Tarte Tatin with Brandy Cream is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are nice and they look fantastic. Tarte Tatin with Brandy Cream is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook tarte tatin with brandy cream using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Tarte Tatin with Brandy Cream:
- Make ready 100 g golden caster sugar
- Take 50 g butter
- Take 1 tsp vanilla extract
- Get 6-8 medium-sized, quite tart apples
- Get 1 sheet ready rolled puff pastry, or 1 quantity of rough puff
- Get 200 ml carton crème fraîche
- Get 2 tbsp icing sugar
- Take 1 tbsp brandy or calvados
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. Tarte Tatin is an upside-down apple tart made by coating the bottom of a shallow baking dish with butter and sugar, then apples and Tarte Tatin is what many Americans believe to be an upside-down apple pie. But it's, in fact, a bit more than that.
Steps to make Tarte Tatin with Brandy Cream:
- 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.
There is one imperative for eating Tarte Tatin, which is. Beetroot Tarte Tatin with Goat's cheese cream - Simply Delicious. Strawberry Apple Tarte Tatin - beautiful, delicious French dessert made with puff pastry. Try this Brandy Peach Tarte Tatin recipe, or contribute your own. Turn over onto a serving plate and serve immediately with creme fraiche.
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