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Cooking 3 hours

Serves 4

Apple Tarte Tatin with Crème Normande

Galvin's Apple Tarte Tatin is one of the brother's most famous dishes and it's easy to see why with its crispy base and sweet apple topping! The dessert also comes with a family story - the Galvin brother's make this dish in celebration of their Nan, who always made her pies with the apples from her garden. Fancy giving it a go? See the recipe below - and don't forget to tag us in your pictures on Twitter and Instagram!


For the Tarte
120g Puff Pastry 
110g Softened salted butter
130g caster sugar
7 Braeburn apples, peeled, halved and cored

For the crème Normande
120ml crème fraiche 
40g icing sugar
1 and a half tablespoons of calvados

Preparation method

  1. Roll the puff pastry out on a lightly floured surface to a 21cm round
  2. Prick all over with a fork and rest in the fridge for 40 minutes
  3. Spread the butter over the bottom of a 20cm Tarte Tatin mould or an ovenproof, non-stick frying pan (you can find these in our online shop). Sprinkle the caster sugar over an even layer, then arrange the apple halves over the sugar, standing them on their sides, with 2 halves in the middle.
  4. Lay the pastry round over the apples, tucking the edges down the side.
  5. Place the mould or pan over a medium heat on the hob for about 10 minutes or until the sugar starts to caramelise.
  6. Transfer it to an oven pre-heated to 160 degrees/Gas Mark 3 and back for 1 and a half hours.
  7. For the crème Normande, mix all the ingredients together in a bowl, then cover with cling film and refrigerate for 1 hour.
  8. Remove the tarte from the oven and leave to cool for at least 30 minutes.
  9. Invert the Tarte Tatin on to a chopping board (you can also find these in our online shop) and cut into 4 portions.
  10. Serve a generous spoonful of crème Normande with each portion of the warm Tarte Tatin.

Serving Suggestions

Serve with crème Normande or cinnamon ice cream!

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