I had high hopes for Raymond Blanc's apple tart "Maman Blanc" after praise for it on the Beeb Messageboards.
I probably would never have got round to making this one, if a baker called Sue L hadn't brought it to my attention again.
So I gave it a whirl yesterday, following the recipe exactly, no tweaks
Looks good doesn't it
I got along famously with the method, the rolling out of the pastry worked a dream.
His use of one teaspoon of water in the mix keeps the casing crisp, firm and buttery for the final dish.
And the bottom is dry and cooked well, with a pleasing caramel layer between the base and the custard
But I have one problem with this tart. It's too butter rich for me, I just didn't enjoy that taste in the pastry, and if anything it was unbalanced in there.
And my husband asked if Raymond really serves it in his restaurant, I don't know if he does or doesn't.
A nice enough tart, faultless methodology, but it doesn't deliver as much as I had expected.