Raymond Blanc’s Apple Tart ‘Maman Blanc’ Recipe - The Oxford Magazine

Ingredients

• 250g plain flour
• 125g butter, unsalted, diced, at room temperature
• 1g / 1 pinch of sea salt
• 1 egg, medium, organic
• 1 egg yolk, medium, organic
• 3 apples, peeled, cored and cut into 8 to 10 segments per apple
• 15g butter, unsalted, melted
• 15g caster sugar
• 1 squeeze
• Lemon juice
• ½ tbsp
• Calvados (optional)
• 1 egg, medium
• 50g sugar
• 100ml whipping cream
• Icing sugar, for dusting