DISHES
by Raymond Blanc

Tarte tatin is one Raymond Blanc’s favourites. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche (“full fat, please,” says Raymond) or vanilla ice cream.

Equipment and preparation: You will need a 20cm/8in tarte Tatin dish.

Desserts