Professional Tarte Tatin from Galvin Brothers vs the cheat version:
Earlier this year I was invited to take part in a competition to make the perfect Tarte Tatin. Unfortunately, I was in France at the time, but one of my friends did take part – and amazingly, he won! Ed Benson (who I’ve known for year through a book club and more) was crowned the winner of the 5th annual Tarte Tatin competition on 10th June, in a taste-off against 13 other shortlisted bakers!
Not only were Chris and Jeff judging but they were joined by a whole host of eminant foodies including Richard Vines and Fred Sirieix. Ed won the trophy, Tarte Tatin for life at Galvin Bistrot de Luxe a magnum of champagne, £150 Galvin gift voucher and a traditional copper Tarte Tatin dish with his name engraved on it.
Tarte Tatin is the speciality of the Michelin-starred Galvin brother’s restaurants and I’ve tried their version at Bistro de Luxe. It is superb but, while it’s not complicated, it is quite time-consuming, especially if you make your own pastry! Apparently the secret is to get a really crisp pastry and use the best possible apples. If you want to try for yourself the recipe is here on the Great British Chefs site.
I’ll probably stick to my ‘easy’ version which differs in the way that the apples are cooked. Most of the caramelisation for my version is done stove top, which makes it easier to get crispy pastry as you can then cook the whole thing in a hotter oven. But, for the perfectionist it probably isn’t quite there – it lacks that beautiful mille feuille texture to the pastry and the deep caramelisation of the apples.
Want to try my simple version?
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