Raymond Blanc’s tarte tatin
- September 2010
- Serves 6
- Takes 20 minutes to make and 1 hour 15 minutes to cook
Tarte tatin is a traditional French dessert and Raymond Blanc’s recipe is divine – dark caramel, sweet apple and crisp pastry. Serve with crème fraîche or a scoop of vanilla ice cream.
- Vegetarian recipes
The best way to eat it is 1-2 hours after cooking, when it is still warm and the pastry is crisp.
You can cook the tart a day in advance, keep it in the mould and reheat it at 150°C for 20 minutes.
Special equipment needed: a 21cm tarte tatin dish (the ceramic Emile Henry Tarte Tatin dish from www.lakeland.co.uk is ideal for preventing the caramel from burning and de-moulding the tatin).
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