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Tarte tatin


Serves: 8
timePrep time: 20 mins
timeTotal time:
Tarte tatin
Recipe photograph by Jan Baldwin

Serves: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
414Kcal
Fat
20gr
Saturates
11gr
Carbs
48gr
Sugars
34gr
Fibre
5gr
Protein
3gr
Salt
0.3gr

Raymond Blanc

Raymond Blanc

A self-taught chef from the Franche-Comté region of France, Raymond Blanc OBE is chef-patron of the world-famous Le Manoir aux Quat’Saisons in Oxfordshire, which has held two Michelin stars since 1985.

See more of Raymond Blanc’s recipes
Raymond Blanc

Raymond Blanc

A self-taught chef from the Franche-Comté region of France, Raymond Blanc OBE is chef-patron of the world-famous Le Manoir aux Quat’Saisons in Oxfordshire, which has held two Michelin stars since 1985.

See more of Raymond Blanc’s recipes

Ingredients

  • 350g all-butter puff pastry
  • 100g caster sugar
  • 90g unsalted butter (60g diced, 30g melted)
  • 2kg (about 12) Braeburn apples, peeled, cored and cut in half
  • crème fraîche, to serve

Step by step

Get ahead

For the best result, cook the tart a day in advance, keep it in its dish and reheat an hour before serving, at 150°C, fan 130°C, gas 2 for 20 minutes. Turn out and serve.

  1. Roll out the pastry on a lightly floured surface to 3mm thick and cut out a 32cm circle, using a plate as a guide. Place on a baking sheet, lightly prick all over with a fork, wrap in clingfilm and freeze until ready to use.

  2. Preheat the oven to 180°C, fan 160°C, gas 4. Add 40ml water to a 30cm flameproof and ovenproof Emile Henry tarte tatin dish (or ovenproof frying pan) and spoon the sugar evenly over. Let the sugar absorb the water for 1-2 minutes. On a medium-high heat, dissolve the sugar, then cook the syrup to an amber-coloured caramel (if it’s too dark at this stage it will overpower the fruit). Take off the heat; stir in the 60g diced butter.

  3. Arrange the apples very tightly in the dish – start at the edge, then fill in the middle, cutting the pieces to fit if necessary. Pack in as many as possible and press gently with your hands to make sure there are no gaps. Brush with the melted butter and cook on a baking tray in the oven for 30 minutes.

    Tip

    Serve with the very best crème fraîche – full fat, please.

  4. Remove from the oven, unwrap the disc of frozen puff pastry and place it on top. Tuck in the edges and prick a few holes in the top with a knife to let the steam out. Cook in the oven for a further 40-45 minutes until the puff pastry is golden brown and crisp.

  5. Allow to cool at room temperature for about 1 hour before inverting on to a large serving plate, deep enough to contain the juices. Serve with crème fraîche.

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