Tart tatin with barmbrack 'pastry'


Serves 4-6


6 eating apples (preferably Cox Pippins)
Juice of 1/2 lemon
100g unsalted butter, at room temperature
140g caster sugar

1 egg white
3 tbsp melted unsalted butter
3 tbsp caster sugar
3/4 packet Rankin Selection Barmbrack, crusts skimmed off and cut into 1/2cm slices
Crème fraiche or vanilla ice cream, to serve (optional)
Fresh mint sprigs, to decorate (optional)


Preheat the oven to 190C (375F), Gas mark 5. Peel the apples, then cut in half lengthways, carefully core and toss in the lemon juice.

Take a medium-sized ovenproof frying pan and spread it with the butter and sprinkle over the sugar. Place the apples flat in the frying pan, round side down, core side up. Place over a high heat and cook until the butter and sugar start to caramelise nicely. Remove from the heat and allow to cool for 10 minutes.

Meanwhile, beat together the egg white and butter and then use to brush liberally over both sides of the barmbrack. Arrange them on top of the apples, overlapping slightly so that the egg white mix helps to stick everything together, trimming them down as necessary. Sprinkle with the sugar and bake in the oven for 15-20 minutes. Remove from the oven and allow to rest for 10 minutes before inverting on to a serving plate.

Cut the tart tatin into slices and arrange on plates with a dollop of crème fraiche or scoop of ice cream, if desired.

Decorate with the mint sprigs, if using, and serve immediately.

This recipe has been created by Paul Rankin using his Rankin Selection bread range