Tarte tatin with calvados cream
Ingredients
- 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
- 175ml/6fl oz double cream
- ½ tbsp icing sugar
- 1 tbsp calvados
- 1 fresh mint sprig, to decorate
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