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Raymond Blanc’s tarte tatin

Name: Raymond Blanc’s tarte tatin
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: Serves 6
Cuisine: French recipes
Ingredients: 900g (around 6) Braeburn apples, peeled, cored and cut into quarters (you could also use Cox’s Orange Pippin or Adam’s Pearmain); 100g caster sugar; 60g unsalted butter, diced; 30g unsalted butter, melted; 300g all-butter puff pastry, rolled into a 24cm round (3mm thick), lightly pricked with a fork

By: Raymond Blanc

Published: 31 Aug 10
Updated: 20 Sep 24

Tarte tatin is a traditional French dessert and Raymond Blanc’s classic recipe is divine – dark caramel, sweet apple and crisp pastry. Serve with crème fraîche or a scoop of vanilla ice cream.

Easy
September 2010

Test kitchen approved

Serves 6
Hands-on time 20 min, oven time 1 hour 15 min

Tarte tatin is a traditional French dessert and Raymond Blanc’s classic recipe is divine – dark caramel, sweet apple and crisp pastry. Serve with crème fraîche or a scoop of vanilla ice cream.

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Before you start

You can cook the tart a day in advance, keep it in the mould and reheat it at 150°C for 20 minutes.

The best way to eat it is 1-2 hours after cooking, when it is still warm and the pastry is crisp.

Special equipment needed: a 21cm tarte tatin dish. A hob-safe ceramic tarte tatin dish, like the ones by brand Emile Henry, is ideal for preventing the caramel from burning and de-moulding the tatin.

Before you start

You can cook the tart a day in advance, keep it in the mould and reheat it at 150°C for 20 minutes.

The best way to eat it is 1-2 hours after cooking, when it is still warm and the pastry is crisp.

Special equipment needed: a 21cm tarte tatin dish. A hob-safe ceramic tarte tatin dish, like the ones by brand Emile Henry, is ideal for preventing the caramel from burning and de-moulding the tatin.

Ingredients

900g (around 6) Braeburn apples, peeled, cored and cut into quarters (you could also use Cox’s Orange Pippin or Adam’s Pearmain)
100g caster sugar
60g unsalted butter, diced
30g unsalted butter, melted
300g all-butter puff pastry, rolled into a 24cm round (3mm thick), lightly pricked with a fork

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Method

Pre-heat your oven to 180°C/160°C/gas 6.
Put the tarte tatin dish on the hob, and over a medium heat cook the sugar and diced butter to a brown caramel. The Emile Henry tarte tatin dish is ideal for making sure the caramel stays dark but doesn’t burn.
Arrange the apple quarters very tight, around the edges first, with the core facing up and towards the centre, then fill in the middle part of the mould the same way, press with your hands gently to ensure there are no gaps, and brush with melted butter.

Cook in the preheated oven for 30 minutes.
Remove from the oven and place the disc of puff pastry on top, tuck in the edges and, with a knife, prick a few holes in the top to allow some of the steam to escape during cooking.
Cook in the oven for a further 40-45 minutes until the puff pastry is golden brown and crisp.
Allow to cool at room temperature for about 1 hour before de-moulding, apple-side up, on to the serving platter.