Apple Tart, adapted from Raymond Blanc

Apple Tart Raymond Blanc

Japanese Plum WineNew Year,  New Trial!  It’s the first day of the Lunar New Year.  My family’s tradition is to eat vegetarian food only the whole day.  Hmm, what to make?  I’ve got almost everything for Raymond Blanc’s Mama’s Apple Tart, except the calvados.  No problem, let’s do a fusion tart.  French apple tart with Japanese plum wine.  Why not?

It’s good.  One call out: the tart base is a bit soggy.  The tart was not pre-baked.  If I’ll make it again, I will prebake the base to get the best results.

For the pastry
250g plain flour
pinch sea salt
125g unsalted butter, diced, at room temp
1 tsp cold water
1 medium free-range egg

Apple Tart filling Raymond Blanc 1

For the filling
15g unsalted butter
½ tbsp lemon juice
45g caster sugar
½ tbsp plum wine
3-4 apples, peeled, cores removed, each cut into 10 segments
100ml oz double cream
1 medium free-range egg
1-2 tbsp icing sugar, for dusting

For the pastry, pulse together the flour, butter and salt in a food processor until you reach a sandy texture. Add the egg, water and pulse again.

Transfer the dough onto a lightly floured work surface and knead with the palms of your hands for 30 seconds, or until the dough is smooth and well combined.

With the palm of your hand flatten the dough slightly to 1cm thickness, then sandwich it between two large sheets of cling film. Chill in the fridge for 30 minutes.

Preheat the oven to 220C/440F/Gas 7. Place a baking tray into the oven to preheat.

Apple Tart Base

Roll the chilled dough, still sandwiched in cling film, to a 2mm thickness. Place a 22cm/9in diameter, 2cm/¾in deep tart ring on a greaseproof lined wooden peel or baking tray. Remove the top layer of clingfilm and carefully pick up the dough, place it into the tart ring with the second layer of clingfilm facing up. Lift and tuck the dough into the edges of the ring and discard the cling film. By tucking in the base you will minimise the shrinking of the dough during cooking.

Trim off any excess with a rolling pin. Using your index finger and thumb, pinch and press the dough until it’s 2mm above the tart ring all around the edge. With a fork, prick the bottom of the tart. Chill in the fridge for 20 minutes.

Meanwhile, for the filling, heat the butter, lemon juice and 15g/1oz of the sugar in a small saucepan until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the plum wine. Set aside.

When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. Brush the apples all over with the plum wine mixture. Slide the tart ring onto the pre-heated baking tray and bake for 10 minutes.

Apple Tart Raymond Blanc 1

Reduce the oven temperature to 200C/400F/Gas 6, then continue to cook for a further 20 minutes, until the pastry is pale golden-brown and the apples have caramelised.

Whisk together the double cream, egg and the remaining 50g/2oz caster sugar until well combined. When the pastry is pale golden-brown and the apples have caramelised, sprinkle the tart with a tablespoon of sugar and pour the custard mixture into the tart, bake for a further 10 minutes, until the filling mixture has just set.

To serve, remove the tart from the oven and set aside for 1 hour to cool slightly, then carefully remove the tart ring. Dust all over with with icing sugar. Serve immediately.

Apple Tart Slice Raymond Blanc 1

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