Raymond Blanc's Tarte Tatin

Serving size: Serves 8
Difficulty: 1/3
Preparation time: 20 minutes

Cooking time: 75 minutes

INGREDIENTS

1.6kg (approx 9) Braeburn apples, peeled, cored & cut in ¼s
150g caster Sugar
80g Unsalted Butter, diced
40g unsalted Butter, melted
400g Puff Pastry, all butter, rolled 31cm round and cut 3mm thick, lightly pricked with a fork

Tools: 1 x 30cm Emile Henry Tarte Tatin dish and serving platter, Pastry Brush.

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METHOD

1. 
   Pre-heat your oven to 180c. In the Emile Henry Tarte Tatin dish, cook the sugar and diced butter to a brown caramel. This can be done on any type of hob (except induction) as the Emile Henry Tarte Tatin dish is flame proof.  (The Emile Henry mould has been designed to have a low conduction of heat which will ensure the caramel stays dark but does not burn).
   
2. 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. (For a sharper, more acidic apple flavor you can use Granny Smith apples, but they will not combine as well as the braeburn and release quite a bit more juice when cooking).
   
3. Cook in the preheated oven for 30 minutes.
   
4. 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 out. Cook in the oven for a further 40-45 minutes until the puff pastry is golden brown and crisp. (You can buy very good puff pastry in the supermarkets, but ensure it is all butter and has no hydrogenated fats present).
   
5. Allow to cool at room temperature for about 1 hour before de-moulding

'C'est magnifique!'

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