Tarte Tatin For Baking Week

It's Baking Week. And I spoke to chef Paul Rankin, owner of Belfast’s Cayenne restaurant, who shared his delicious tarte tatin recipe with me.



Paul Rankin



Paul is also fronting a campaign run by international charity Concern Worldwide called Bake a Difference, which wants everyone to get baking to help raise money to support their projects in the Third World.

Check out www.nationalbakingweek.co.uk and www.concern.net.bakeadifference

Paul Rankin’s caramelised apple tarte tatin

Serves 1

 

Ingredients

For the caramelised apples

50g/1¾oz soft brown sugar

1 lemon, juice only

1 apple, peeled, cored and chopped

For the pastry

115g/4oz butter

115g/4oz self raising flour, plus extra for dusting

115g/4oz caster sugar

2 free-range eggs

1 tbsp double cream, plus extra to serve

Preheat the oven to 200C/400F/Gas 6.

Place the brown sugar and lemon juice into a small ovenproof frying pan and cook over a medium heat until the brown sugar has melted and combined with the lemon juice.

Add the apples to the saucepan and cook for 3-4 minutes or until the apples have become golden-brown and caramelised.

For the pastry, place all the pastry ingredients into the bowl of a food processor and blend until the mixture

has the texture of breadcrumbs.

Turn the mixture out onto a floured surface and knead it until it has combined to form a smooth dough.

Roll out the dough until it is 1cm thick. Cut a circle of the dough that is 1cm larger than the circumference of the frying pan. 

Lay the pastry over the caramelised apples, and push the edges into the side of the pan to seal the pastry

over the apples. Transfer the frying pan to the oven and cook for 12 minutes.

To serve, turn the apple tarte tatin out into a clean serving plate and serve with double cream.