Introducing the Emile Henry Raymond Blanc Tarte Tatin Dish

Discover the flavour of one of the world's best-loved French desserts: the Tarte Tatin. Quick and easy to make with this Flame ceramic mould as used by cooking legend Raymond Blanc.

This amazing, sensuous dessert was invented by two elderly spinsters, the Tatin sisters – the world owes them a great deal! All the elements of pleasure are here: the dark caramel, the sweet and acid taste of the apple, the crisp pastry.

Serve with the very best crème fraiche (full fat please) of a scoop of vanilla ice-cream. Should you wish, you can cook the tart one day in advance, keep it in the mould and reheat it at 150°C for 20 minutes.

However, the best way to eat it is 1-2 hours after cooking, when it is still warm and the pastry is crisp. I hope you enjoy this recipe with many friends around your table.

To find out more, and purchase your Emile Henry Raymond Blanc Tarte Tatin 'Flame' dish, visit the Emile Henry website by clicking here