Tart tatin with brandy cream - Good Food Middle East
Caramelize butter and sugar until golden, add cinnamon and apples; cook until tender, then top with pastry and bake for a delicious tart tatin.
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Cooking tools:
- Tart pan
- Oven
- Stove
- Fork
- Kitchen shears
- Chef's knife
- Cutting board
- Paring knife
- Peeler
- Wooden spoon
- Mixing bowl
- Whisk
- Measuring spoon
- Kitchen scale
- Plate
Ingredients
- 200ml carton crème fraîche
- 2 tbsp icing sugar
- 1 tbsp brandy or calvados
- 50g butter
- 50g golden caster sugar
- ½ tsp ground cinnamon
- 6 medium Cox's apples or Egremont Russet apples, peeled, quartered and cored
- pkt fresh ready-rolled puff pastry
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