To enter the 6th annual Tarte Tatin Competition of Michelin Star restaurant Galvin La Chappelle, entrants are invited to send an image of their apple tarte tatin via Twitter tagging @Galvin_brothers or Instagram tagging @galvinrestaurants and using the hashtag #GalvinTarteTatin.
10 amateur bakers will be chosen to attend the finals at Galvin La Chappelle on 9 June.
Could This Tarte Tatin Competition Already be the Highlight of 2018?
The 10 best bakers will be invited to bring their desserts with them to the final at Galvin La Chapelle on the morning of Saturday 9th June to be judged by Chris and Jeff Galvin and a collection of foodie friends and colleagues, including food critic Richard Vines, chocolatier William Curley, food writer Victoria Stewart, Gavin at Windows pastry chef Veronica Martinez and Great British Chefs Head of Marketing, Mecca Ibrahim.
Gloriously sticky-sweet, the traditional French tarte tatin is the dessert of kings and a signature dish at the Michelin-starred Galvin La Chapelle in Spitalfields.
‘The tarte tatin has become our signature dessert and it is a dish we hold dear. We always make this dessert in celebration of our nan who was a terrific cook and always made pies with the apples she grew in her garden. It is part of our French food journey and a dish that, for us, reflects careers dedicated to the wonders of French cuisine. We are looking for amateur bakers who share our passion and want to share their perfect tarte tatin with us. We’re looking for apple caramelisation, beautiful pastry, glaze and colour that makes you desperate to pick up a fork.’ – Chris Galvin
The winner will be crowned Galvin Tarte Tatin 2018 champion, winning tarte tatin for life when dining at Galvin La Chapelle, an engraved traditional tarte tatin dish, a £100 Galvin voucher, a Magnum of Champagne and the Galvin a Cookbook de Luxe. 2nd place will send someone home with a £50 Galvin voucher, Galvin apron, bottle of Galvin champagne and Galvin a Cookbook de Luxe, while 3rd place isn’t a bad consolation with a £50 Galvin voucher, Bottle of Galvin Rasteau and Galvin a Cookbook de Luxe.
Jeff Galvin says the secret to the perfect tarte tatin is crisp pastry and care over your apples…if that has you inspired, the Galvin Tarte Tatin with crème Normande recipe is below….
The Galvin Tarte Tatin with crème Normande
For the tarte tatin
- 7 Braeburn apples, peeled, halved and cored
- 120g of puff pastry
- 110g of softened salted butter
- 130g of caster sugar
For the crème Normande
- 120ml of crème fraiche
- 40g of icing sugar
- 1 ½ tbsp of Calvados
- Begin by preparing the base of your tart. On a lightly floured surface, roll out the puff pastry to a 21cm round. Using a fork, prick the pastry all over then leave in the fridge to rest for 40 minutes
- Preheat the oven to 160°C/gas mark 3
- In a 20cm ovenproof frying pan – or tarte tatin mould, if you have one – spread the softened butter in an even layer, followed by the caster sugar. Arrange the apple pieces over the sugar, standing on their sides, with two halves lying flat in the centre of the dish
- Remove the pastry round from the fridge and lay it carefully over the arranged apple halves, tucking any overhanging pastry edges down the sides of the pan. Place the pan on the hob and caramelise the sugar over a medium heat for approximately 10 minutes, before transferring to the preheated oven. Bake for 90 minutes
- Meanwhile, make the crème Normande. Combine the crème fraiche, icing sugar and Calvados together in a bowl and mix well. Cover with cling film and refrigerate for 1 hour before serving
- Remove the tarte tatin from the oven and leave to cool for at least 30 minutes, before turning out onto a chopping board. Cut into 4 portions and serve with a generous spoonful of the crème Normande