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Tart tatin with brandy cream
- 200ml carton crme frache
- 2 tbsp icing sugar
- 1 tbsp brandy or calvados
- 50g butter
- 50g golden caster sugar
- tsp ground cinnamon
- 6 medium Cox's apples or Egremont Russet apples, peeled, quartered and cored
- pkt fresh ready-rolled puff pastry
Directions:View on BBC Good Food
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