Here is a recipe that Raymond Blanc is written, confirming that he would use a Emile Henry Tarte Tatin dish.

Raymond Blanc's Tarte Tatin

Ingredients

• 1.6kg (approx 9) Braeburn apples, peeled, cored and cut in quarters
• 150g Caster sugar
• 80 g Unsalted butter, diced
• 40g Unsalted butter, melted
• 400g Puff pastry, all butter, rolled into round 31cms diameter, 3mm thick and lightly priced with a fork

Instructions

• Serves 8
• Difficulty - 1/3
• Preparation Time - 20 mins
• Cookuing time - 75 mins
• Equipment - 1 x 30cms Emile Henry Flame TarteTatin dish and serving platter

1. Pre heat your oven to 180oC. Cook the sugar and diced butter in the tarte tatin dish, to a brown caramel.

2. Arrange the applequarters tightly around the edges first with the core facing up and towards the centre. Then fill the middle in the same way and press with you rhands gently to ensrue that there are no gaps. Brush with melted butter.

3. Cook in the preheated oven for 30 mins

4. Remove from the oven and place the disc of puff pastry on the top. Tuck in the edges and with a knife price a few holes in the top to allow steam to escape.

5. Cook in the oven for a further 40 - 45 mins until the puff pastry is golden brown and crisp

6. Allow to cool at room temperature for about 1 hour before demoulding.