We are really lucky to have the most lovely apple trees on our garden. One produces eating apples and the other, cookers. In the Summer these trees provide a wonderful natural parasol, shading the hot sun we had this year. In the evening they are a fantastic canopy for cosy nights by the fire pit.
At the moment, they are producing the most amazing cooking apples so I thought I would share my experience of the Raymond Blanc, Tarte Tatin taken from his book Foolproof French Cookery.
The recipe actually states Braeburn apples so needless to say you can those instead!
• 1.6kg (about 9) Braeburn apples peeled, cored and quartered
• 150g caster sugar
• 80g unsalted butter, diced
• 40g unsalted butter, melted
• 400g all-butter puff pastry, rolled 31cm round, 3mm thick, lightly pricked with a fork.
1. Pre-heat oven to 180°C.
2. In a Tatin dish*, cook the sugar and diced butter to a brown caramel.
3. Arrange the apple quarters tightly, 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.
4. Cook in the preheated oven for 30 minutes.
5. Remove from the oven and place the disc of puff pastry on top, tuck in the edges and prick a few holes in the top with a knife to allow some of the steam out.
6. Cook in the oven for a further 40–45 minutes until the puff pastry is golden brown and crisp.
7. Allow to cool at room temperature for about an hour before removing from the mould.
*I happened to find one at the back of the cupboard which I’ve always called a pie dish so I’m sure something similar will do. When I looked it up, you can buy them fairly cheaply from John Lewis.
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