Packed with sumptuous caramelised apples and served with a Calvados-laced crème Normande, the Galvins' tarte tatin recipe is a staple on the menu at Bistrot de Luxe. The brothers' secret to a good tarte tatin is to stack the apple halves on their sides and to cook slowly - this adds a satisfying depth to the tarte and concentrates the flavour of the apples.
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Begin by preparing the base of your tart. On a lightly floured surface, roll out the puff pastry to a 21cm round. Using a fork, prick the pastry all over then leave in the fridge to rest for 40 minutes
120g of puff pastry
Preheat the oven to 160°C/gas mark 3
In a 20cm ovenproof frying pan - or tarte Tatin mould, if you have one - spread the softened butter in an even layer, followed by the caster sugar. Arrange the apple pieces over the sugar, standing on their sides, with two halves lying flat in the centre of the dish
110g of salted butter, softened
130g of caster sugar
7 Braeburn apples, peeled, halved and cored
Remove the pastry round from the fridge and lay it carefully over the arranged apple halves, tucking any overhanging pastry edges down the sides of the pan. Place the pan on the hob and caramelise the sugar over a medium heat for approximately 10 minutes, before transferring to the preheated oven. Bake for 90 minutes
Meanwhile, make the crème Normande. Combine the crème fraîche, icing sugar and Calvados together in a bowl and mix well. Cover with cling film and refrigerate for 1 hour before serving
120ml of crème fraîche
40g of icing sugar
1 1/2 tbsp of Calvados
Remove the tarte Tatin from the oven and leave to cool for at least 30 minutes, before turning out onto a chopping board. Cut into 4 portions and serve with a generous spoonful of the crème Normande
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