The Classic Tarte Tatin With Brandy Chantilly Cream

Tarte Tatin is one of the worlds most famous desserts. The classic upside down caramel apple tart owing its name to the Tatin sisters. But the popular dish on the menu at Hotel Tatin in France was called Tart Solognote. It wasn’t until after the sisters died that the famous dish appeared as Tart Tatin on the menu at Maxims hotel in Paris... and the rest is history! In this video I share the Tart Tatin recipe I prepared at Buckingham Palace for the Queen and her guests. Delicious caramelized apples atop a buttery melt in your mouth pastry base and laden with caramel sauce and brandy infused whipped cream. A real show stopper at the table. Enjoy! My new line of SEASONINGS and LATEST COOKBOOK are available here... \ Here’s the link to my Merch... Check out my Dallas Based Catering Company ’Eating Royally’ for Your Next Event! Don’t forget to follow me on Instagram for foodie tips and more recipes. Tart Tatin Serves 6 For the Caramel; 2 cups sugar 1 cup water For the base; 1 ¼ cups flour 1 ½ sticks butter ¼ cup Lard 3 Tbs cold water For the topping; 2 lb Granny Smith’s apples – peeled and sliced ½ stick butter zest and juice of 1 lemon ¼ cup sugar 1 cup heavy cream ¼ cup sugar 2 TBS brandy 1)Pre heat the oven to 350 degrees and Prepare the base by rubbing the butter and lard into the flour and gradually adding the water. Chill the paste for at least 1 hour for the fat to set up. 2) Prepare the caramel by bringing the sugar and water to a boil in a small heavy based pan. Whisk once it comes to a boil and then boil without stirring until it is golden and caramel colored. Pour about a 1/3 into the bottom of a 9 inch cake tin. So that it covers the bottom and allow it to cool. Carefully add about ½ cup of water to the caramel remaining in the pan and leave to cool. 3) Prepare the apples by melting the butter in a skillet and adding the sugar, apples and lemon zest and juice. Cook for about 5 minutes until the apples start to soften. Remove from the heat and allow to cool, tilting the skillet so that the juices run off the apples. 4) Lay the apples in a pattern in the cake tin and top with the remaining apples. Roll out the paste to about ½ inch thick and place over the top of the apples – cutting around the edges of the cake tin. 5) Place in the oven for about 20 minutes or until the caramel starts to bubble around the edges of the paste. Remove from the oven and invert onto a warm plate. Pour the remaining caramel sauce over the top of the apples and serve with Chantilly cream. 6) Whip 1 cup of cream and ¼ cup sugar until almost stiff, whisk in 2 TBS brandy, or to taste.