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Recipes

Apple Tart ‘Maman 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.

Serves6-8
Preparation10 Mins
Cooking Time10 Mins

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, an 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.

Ingredients Required

For the shortcrust pastry

250g
Plain flour
125g
Butter, unsalted, diced, at room temperature
1g / 1 Pinch
Sea salt
1
Egg, medium, organic
1 Yolk
Egg, medium, organic

For the filling

3
apples, peeled, cored and cut into 8-10 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

Cooking Method

Chef tips

"My favourite for this recipe is the Captain Kidd from the Cox Orange Pippin family. It’s a heavenly apple – juicy, perfect texture, an aromatic."

Voila!

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