This delicious recipe for Tart Tatin with Barmbrack Pastry comes as a follow up from the delicious bread and butter pudding that Paul Rankin shared with us last St. Patrick’s day. It’s great to have some new ideas to mark our celebration of all things Irish!

Tart-Tatin-with-Barmbrack-Pastry

Make a toast to St Patrick with local breads

Forget stout and stew, this St Patrick’s Day is all about the bread! As preparations begin to paint the town green on 17th March, it’s time to stock up on our family favourites. From soda farls to barmbrack, top chef Paul Rankin has developed delicious recipes which showcase the versatility of our native breads to impress your family and friends on the big day, and throughout the year.

Working with Northern Ireland’s leading bakery Irwin’s, Paul created the ‘Rankin Selection’ range of breads, which have become the best-selling Irish bread range in the UK.

The Rankin Selection range includes Brown Soda Bread (£1.20), Stoneground Wheaten (£1.44), Buttermilk Sodas (£1.00), Potato Slims (£1.20), Barmbrack (£1.80) and Rankin Fruit Loaf (£1.50) and is available in retailers across Northern Ireland.

For further information on Irwin’s and Rankin Selection, plus more recipes, visit www.rankinselection.com

TART TATIN WITH RANKIN SELECTION IRISH BARMBRACK PASTRY
SERVES 4-6

INGREDIENTS:

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

‘PASTRY’

1 egg white
3 tbsp melted unsalted butter
3 tbsp caster sugar
¾ packet of Rankin Selection Irish 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)

METHOD:

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.

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