One of my least favourite jobs in cooking is the baking 'blind' of tart shells. I never have enough patience and end up with mis-shapen, shrunken tarts (insert punchline here). However, Raymond Blanc's method is dead simple, with the apples being baked in the raw shell, after being glazed with butter, sugar and Calvados. About 10 minutes before the tart is done, a simple custard of an egg, cream and a little sugar is poured in. What a lovely, fresh apple, flavour you get in the end, with a nicely crisp crust. The BBC has
a recipe - do try it.
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