Early on in his book, "A Taste of My Life" (Corgi 2008), Raymond features this recipe but the recipe calls for a Tart tin 18cm in diameter, 2cm deep, with a removable base. The ingredients for the pastry are the same, with the exception of the 1tsp cold water seen here. The method is the same pre-baking except, in his book, Raymond directs the cook to "dust liberally with icing sugar." Cooking temperatures and times are the same. The addition of the custard is only noted under the heading of 'Variation' and is poured "over the top of the cooked tart and finish in the oven for 10 minutes." When I first made the recipe from the book, sticking rigidly to the instructions, the result was disappointing as I'd decided not to use the custard as an addition. Now we know that Raymond is noted for tweaking his recipes each time he makes a dish, as he mentions several times in his book, but to tweak his Mother's recipe to the extent of using a much larger tart ring and adding the custard to the tart 10 minutes before it's cooked is, I feel, a bit more than a tweak. Also, the amount of pastry - even though it's the same isn't referred to in the book as being enough for two tarts, freezing one half. So, on with the experiment with this one as there doesn't appear to be a definitive recipe for Maman Blanc's Tarte aux Pommes!
I think it was just sugar, but the recipe (step 10) only talks about this AFTER the apples have baked, just before the custard is added. I think it makes more sense to add the sugar before baking, as in the video, but it's a guess. www.bbc.co.uk/food/recipes/appletartmamanblanc_93268
Love this recipe! During the lockdown it has lifted my spirits! Thanks Raymond and thanks Maman Blanc!
Oh wow making soon!
A large ceramic tile from B&Q is a lot cheaper than a baking stone.
Early on in his book, "A Taste of My Life" (Corgi 2008), Raymond features this recipe but the recipe calls for a Tart tin 18cm in diameter, 2cm deep, with a removable base. The ingredients for the pastry are the same, with the exception of the 1tsp cold water seen here. The method is the same pre-baking except, in his book, Raymond directs the cook to "dust liberally with icing sugar." Cooking temperatures and times are the same. The addition of the custard is only noted under the heading of 'Variation' and is poured "over the top of the cooked tart and finish in the oven for 10 minutes." When I first made the recipe from the book, sticking rigidly to the instructions, the result was disappointing as I'd decided not to use the custard as an addition. Now we know that Raymond is noted for tweaking his recipes each time he makes a dish, as he mentions several times in his book, but to tweak his Mother's recipe to the extent of using a much larger tart ring and adding the custard to the tart 10 minutes before it's cooked is, I feel, a bit more than a tweak. Also, the amount of pastry - even though it's the same isn't referred to in the book as being enough for two tarts, freezing one half. So, on with the experiment with this one as there doesn't appear to be a definitive recipe for Maman Blanc's Tarte aux Pommes!
Omg is that Adam at the end from Kitchen Secrets?
He doesn't use the metal bottom of the tart pan? First I've seen that method!
Add sone cannelle Chef and it will be awesome!
sure I do!!
I love u Raymond :33
❤️ Was that salt he sprinkle on the apples before he put it in the oven!
I think it was just sugar, but the recipe (step 10) only talks about this AFTER the apples have baked, just before the custard is added. I think it makes more sense to add the sugar before baking, as in the video, but it's a guess. www.bbc.co.uk/food/recipes/appletartmamanblanc_93268
😚😘😘😘
😀😀😀