Brandy caramel apples on flaky pastry - it's a win, win!
(4 votes)
Cook: 1 Hour 15 Mins
Serves: 22
Price: 26p per serving
Nutritional Information
Each 66g serving contains
Energy
646kj
154kcal
646kj
154kcal
8%
Fat
9.9g
9.9g
Med
14%
14%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
7.9g
7.9g
Med
9%
9%
Salt
0.15g
0.15g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
979kj/234kcal
Typical energy values per 100g:
979kj/234kcal
Ingredients
375g reduced-fat ready rolled puff pastry
50g unsalted butter
50g caster sugar
3tbsp Asda Napoleon French VSOP Brandy
5 medium Gala apples, peeled, quartered and cored
200ml half-fat crème fraîche
2tbsp icing sugar
Method
1
Preheat the oven to 220C/200C Fan/Gas 7. Unroll the pastry and, using a 20cm ovenproof frying pan as a template, cut a circle 2cm larger in diameter than the pan; chill until needed.
2
Heat the butter and caster sugar in the frying pan, stirring, until a caramel forms. Add 1tbsp of the brandy and bubble for 3 mins. Remove from the heat and add the apples, curved-side down.
3
Return the pan to the heat and bubble for 8-10 mins until the apples have just started to soften and taken on a caramel colour. Set aside to cool for 5 mins.
4
Lay the pastry over the apples, tucking in around the edge with a dinner knife for a tight fit. Bake for 25-30 mins until golden and risen.
5
Meanwhile, beat together the crème fraîche, icing sugar and rest of the brandy.
6
Remove the tarte from the oven and leave for 5 mins before very carefully turning upside down onto a serving plate so the apples face up. Serve straight away with the brandy cream.