Cheatâs rhubarb and orange bostock recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
4 April 2021 ⢠6:00am
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A French, not British, pudding, bostock usually has frangipane on top of brioche, but this cheatâs version is just made with marzipan. Itâs basically fruit and marzipan on bread. Serve while warm â it doesnât look as good once itâs sat around, as the bread starts to look soggy and the rhubarb shrinks a bit. Go easy when sifting icing sugar on to serve (the dessert is already very sweet) â itâs just for looks.
Prep time: 15 minutes |
30g caster sugar, plus 8 tsp
Galvin apple tarte Tatin with crème Normande recipe
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Mum baked the most delicious apple tart for us every Sunday. When we eventually went off to catering college, I remember ringing Mum up to tell her about a French upside-down apple tart called a tarte Tatin, which would later become the most iconic dish on our menu at Galvin. We even hold a tarte Tatin competition every year!
Usually with a tarte Tatin you arrange the apple halves flat-side down, but we prefer to stack them on their sides, so you get a good depth of apple. The cooking time might look a little long, but donât be tempted to take the tart out of the oven as soon as the pastry is brown; you need the full 1½ hours for the moisture to cook out of the apples, so their flavour becomes concentrated