Apple Tart ‘Maman Blanc’
The secret of this Apple Tart ‘Maman Blanc’ from Raymond Blanc lies in choosing the right apple, with great flavour and a balance of acidity and sweetness.
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Ingredients
- 200g plain flour
- 100g unsalted butter (diced, room temperature)
- 1 pinch sea salt
- 1 organic/free range medium egg
- 1tbsp cold water
- 3 dessert apples, such as Cox’s Orange Pippin, Discovery, Chivers Delight, Egremont Russet, Braeburn
- 15g unsalted butter
- 15g caster sugar
- 1½ tsp lemon juice
- 7g Calvados (optional)
- Icing sugar for dusting
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