This recipe is taken from Raymond Blanc?s book Foolproof French Cookery, which as you know is a favourite of mine. Note I do not have a tatin dish so I used a rectangle shaped le creuset dish. Ingredients? 1.6kg (about 9) Braeburn apples peeled, cored and quartered? 150g caster sugar? 80g unsalted butter, diced? 40g unsalted butte...
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