To launch the Glyndebourne Digital Festival, (Culinary Director of Restaurant Associates and Glyndebourne) David Simms will be demonstrating how to make the Galvin’s famous Tarte Tatin recipe – perfect for any home-made picnic during the festival .
Click here to join at 11am
To cook along with David, follow the recipe below:
120g Puff Pastry
110g softened salted butter
130g caster sugar
7 Braeburn apples, peeled, halved and cored
For the crème Normande
120ml crème fraîche
40g icing sugar
Calvados Roll the puff pastry out on a lightly floured surface to a 21cm round. Prick all over with a fork and rest in the fridge for 40 minutes. Spread the butter over the bottom of a 20cm tarte Tatin mould or an ovenproof, non-stick frying pan. Sprinkle the caster sugar over in an even layer, then arrange the apple halves over the sugar, standing them on their sides, with 2 halves in the middle. Lay the pastry round over the apples, tucking the edges down the side. Place the mould or pan over a medium heat on the hob for about 10 minutes or until the sugar starts to caramelise. Transfer it to an oven preheated to 160°C/Gas Mark 3 and bake for 11/2 hours. For the crème Normande, mix all the ingredients together in a bowl, then cover with cling film and refrigerate for 1 hour. Remove the tart from the oven and leave to cool for at least 30 minutes. Invert the tarte Tatin on to a chopping board and cut it into 4 portions. Serve a generous spoonful of crème Normande with each portion of the warm tarte Tatin.