Jeff Bland

Chef

Jeff Bland is Head Chef at theBalmoral Hotel's Michelin-starred 'Number One Restaurant', in Edinburgh. He places emphasis on creativity whilst promoting the best of Scotland by using only the finest and freshest Scottish ingredients.

Number One is recognised as one of Scotland's best restaurants, having won the Fine Dining Experience Award at the inaugural Scottish Restaurant Awards 2008.

Apple Tarte Tatin

Jeff Bland: Chef

Ingredients: serves 4

Tarte Tatin:

85g butter
4 apples
85g brown sugar
225 puff pastry
1 egg

Sauce:

280ml double cream
Caster sugar to taste
25ml Calvados or Eau de Vin de Poire

Method:

Tarte:

Preheat the oven to 375°F / 190°C / Gas Mark 5.
Peal, core and halve the apples.
In a metal saucepan warm the butter, add the brown sugar and melt. Place the apples into the pan with the flat side facing upwards.
Cover the apples with a sheet of puff pastry, tucking the edges under the apples.
Egg wash the pastry before baking in the oven for 5 for 15 minutes.

Sauce:

Put all the ingredients together in a bowl or mixing jug.
Whip until the mixture has a smooth, even consistency.

Hints and Tips:

Tarte Tatin can also be made with other fruit such as pears, peaches, pineapple or tomatoes, or with vegetables, such as onion.

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This season's recipes

Orchard Fruits
Orchard fruits are in season now and they make the perfect ingredient for Autumn chutneys and jams, and warm tasty crumbles.

Visit our orchard fruits section to see what you can do with this season's fruits.

orchard fruits

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