Raymond Blanc apple tart ‘Maman Blanc’ with cox apples, cream and calvados recipe on Raymond Blanc Kitchen Secrets

Raymond Blanc makes apple tart ‘Maman Blanc’ dessert using cox apples on Raymond Blanc Kitchen Secrets.

Raymond says: “This is a simple tart topped with buttery soft apples, cream and calvados – takes no time to make, but is so delicious.”

The ingredients for the pastry are: 250g plain flour, pinch sea salt, 125g unsalted butter, diced, at room temperature, 1 tsp cold water and 1 medium free-range egg.

For the filling: 15g unsalted butter, ½ tbsp lemon juice, 65g caster sugar, ½ tbsp calvados, 3-4 Cox’s Orange Pippin, Worcester, Russet or Braeburn apples, peeled, cores removed, each cut into 10 segments, 100ml double cream, 1 medium free-range egg and 1-2 tbsp icing sugar, for dusting.