Tart Tatin with Brandy Cream Recipe

Preheat the oven to 375°F (190°C).

In a 9-inch oven-safe skillet, melt the butter over medium heat. Sprinkle the sugar evenly over the butter and cook until it melts and turns golden brown.

Carefully place the apples, cut side down, into the caramel and cook for 5 minutes.

Roll out the puff pastry to fit the size of the skillet and place it over the apples, tucking in the edges.

Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.

Remove from the oven and let cool for 5 minutes. Place a large serving plate on top of the skillet and carefully flip the tart onto the plate. Remove the skillet.

In a small saucepan, heat the cream over low heat until warmed through. Remove from heat and stir in the brandy.

Cut the tart into slices and serve warm with a drizzle of the brandy cream and a scoop of vanilla ice cream or whipped cream.