Tarte Tatin and Cinnamon Creme Fraiche

Glynn Purnell

Glynn Purnell

8th December 2016
Glynn Purnell

Tarte Tatin and Cinnamon Creme Fraiche

Another classic that’s never going to

go away, which is great news, as I like it. Not a little, but a lot. It’s not
going to make you dance on the table, but it’s rich and sweet and warm, and
will give you a warm and happy feeling.

Serves 4

⁣⁣Rib Ticklers & Choux-ins by Glynn Purnell, published by Kyle Books,
priced £19.99.

Photography by Laura Edwards


  • ⁣For the butterscotch sauce
  • 250g light soft brown sugar
  • 65g salted butter, softened
  • 1 vanilla pod, split lengthways, and seeds
  • scraped out
  • For the tarte tatin
  • 250g puff pastry, defrosted if frozen
  • plain flour, for dusting
  • 4 medium British eating apples,
  • peeled, halved and cored
  • 2 vanilla pods, split lengthways
  • caster sugar, for sprinkling
  • To serve
  • icing sugar, for dusting
  • 1 teaspoon ground cinnamon
  • bout 200ml creme fraiche


⁣Preheat the oven to 180°C/gas mark 4.
For the butterscotch sauce: Heat the sugar in a heavy-based pan over a medium heat until
it starts to melt, then stir gently with a heat proofs patula to evenly
caramelisethe sugar.Once you have a golden brown caramel, carefully whisk in
50mlcold water over a low heat until the caramel has fully dissolved. Pass
through a sieve into a bowl and leave to cool for 2–3 minutes. Slowly whisk in
the butter and vanilla seeds, then set aside.
For the Tarte Tatin: Roll the pastry out on a lightly floured work surface to a 35cm disc
about the thickness of a pound coin. Warm the butterscotch sauce in a 30cm
ovenproof frying pan, then arrange the apples, cut side facing upwards, and
vanilla pods around the pan. Place the puff pastry disc on top and tuck in the
edge of the pastry all round. Sprinkle the pastry with caster sugar. Bake for
25–30 minutes until golden brown and crisp. Remove the pan from the oven and leave
to rest for 5 minutes.
To serve: Carefully
flip the tarte tatin so the pastry is on the bottom, and lightly dust with
icing sugar. Whisk the cinnamon into the crème fraiche and serve with the tarte

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