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Categories:Viewed: 51 - Published at: 8 years ago
Ingredients
- 100 g golden caster sugar
- 50 g butter
- 1 tsp vanilla extract
- 6-8 medium-sized, quite tart apples
- 1 sheet ready rolled puff pastry, or 1 quantity of rough puff
- 200 ml carton creme fraiche
- 2 tbsp icing sugar
- 1 tbsp brandy or calvados
Method
- 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 200C/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 creme fraiche, icing sugar and calvados.
- Serve the tarte in slices with a dollop of cream.
