For me, the Apple Tart ‘Maman Blanc’ recipe is the best apple tart recipe in the world. This is her classic recipe and its success lies in its simplicity – and in the apples you use. ‘Maman Blanc’ loves simplicity, and this tart is easy to prepare as the pastry case does not need to be pre-baked.
– Raymond Blanc
For me, Maman Blanc makes the best apple tart in the world. This is her classic recipe and its success lies in its simplicity – and in the apples you use.
There are about 9,000 varieties of apple but only a few varieties will provide the best apple tart experience. You need the right balance of sugar, acidity, and that great apple flavour. My favourite for this recipe is the Captain Kidd from the Cox Orange Pippin family. It’s a heavenly apple – juicy, perfect texture, and aromatic.
Other great heritage varieties include Egremont Russet, Lord Lambourne, Jubilee, D’arcy Spice and the Devonshire Quarrenden – all of which I grow myself at Belmond Le Manoir aux Quat’Saisons. If you are unable to find any of those in the supermarkets, Braeburn or any Cox variety are always trusty options.
Pastry making: you can make the pastry dough by putting all the ingredients into a food processor and use the pulse button until the dough just comes together. Then on a lightly floured surface bring it together. The custard can be omitted, but it would be a great shame. This tart can also be made with apricots, plums, cherries, pears, peaches, or whatever fruit is in season.
This inviting Apple Tart ‘Maman Blanc’ recipe is courtesy of Raymond Blanc – Chef Patron of Le Manoir aux Quat’ Saisons – a country house hotel and 2 Michelin starred restaurant in Great Milton, Oxfordshire, and author of the cookbook My Kitchen Table: 100 Recipes for Entertaining.
Find out more at raymondblanc.com