First opened by brothers Chris and Jeff Galvin in 2006, Galvin at Windows celebrates its 15th Anniversary this year. To celebrate, the restaurant will serve a five-course tasting menu comprised of one ‘signature’ dish from each of the head chefs to have had residency at one of London’s best skyscraper restaurants. From 11th – 26th June, the tasting menu will be available and bookable for customers at £150, including wine pairings (£100 without wines). Dishes on the menu will include crab lasagne with beurre nantaise, by Chef Patron Jeff Galvin; kimchi risotto by Joo Won (Head Chef from 2013-2020); confit Loch Duart salmon with broccoli, crème fraîche and caviar by André Garrett (Head Chef from 2006-2013); and dry-aged, grass-fed beef fillet, short rib tartlet, yeast carrot and lovage, from current head chef Marc Hardiman. To finish, Chef Patron Chris Galvin’s apple tarte Tatin will be served.
A classic French dessert, named after the Tatin sisters who served it at their French hotel, tarte Tatin was first created by accident. Run by sisters Stéphanie and Caroline Tatin, the Hôtel Tatin in Lamotte-Beuvron began to serve the dish during the 1880s, with conflicting accounts suggesting the apples were either burnt and the pastry lid was used as a cover-up; or the tart was accidentally baked upside down. Regardless, it was a huge hit with guests and remains popular almost 150 years later. Traditionally the dish uses two regional apple varieties, though these are often substituted, caramelised with butter and sugar, then capped with a pastry lid before being baked and flipped out of the pan to serve, with the pastry on the bottom (see photo). The Galvin brothers’ tarte Tatin recipe uses Braeburn apples and puff pastry, served with Calvados-laced crème Normande.
- 20cm ovenproof, deep-sided pan
- 7 Braeburn apples peeled, halved and cored
- 120 g puff pastry
- 110 g salted butter softened
- 130 g caster sugar
For the Crème Normande
- 120 ml crème fraîche
- 40 g icing sugar
- 1 ½ tbsp Calvados
- Begin by preparing the base of your tart. On a lightly floured surface, roll out the puff pastry to a 21cm round. Using a fork, prick the pastry all over then leave in the fridge to rest for 40 minutes.
- Preheat the oven to 160°C/gas mark 3.
- In a 20cm ovenproof frying pan – or tarte Tatin mould, if you have one – spread the softened butter in an even layer, followed by the caster sugar. Arrange the apple pieces over the sugar, standing on their sides, with two halves lying flat in the centre of the dish.
- Remove the pastry round from the fridge and lay it carefully over the arranged apple halves, tucking any overhanging pastry edges down the sides of the pan. Place the pan on the hob and caramelise the sugar over a medium heat for approximately 10 minutes, before transferring to the preheated oven. Bake for 90 minutes.
- Meanwhile, make the crème Normande. Combine the crème fraîche, icing sugar and Calvados together in a bowl and mix well. Cover with cling film and refrigerate for 1 hour before serving.
- Remove the tarte Tatin from the oven and leave to cool for at least 30 minutes, before turning out onto a chopping board. Cut into 4 portions and serve with a generous spoonful of the crème Normande.
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