Tarte tatin with calvados cream

This classic French upside-down pastry is a lot easier to make than it looks. Using ready-made puff pastry means it’s on the table in no time.


For the tarte tatin

  • 200g/7oz ready-made puff pastry
  • little plain flour, for dusting
  • 100g/3½oz caster sugar
  • 60g/2¼oz unsalted butter, cubed, plus extra, melted, for brushing
  • 600g/1lb 5oz Braeburn apples, peeled, cored and cut into quarters

For the calvados cream

  • 175ml/6fl oz double cream
  • ½ tbsp icing sugar
  • 1 tbsp calvados
  • 1 fresh mint sprig, to decorate

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