Apple Tarte Tatin

The high note of the apple tarte tatin , is the caramelised sugar and butter, which gives it a rich taste and the soft cooked apples on a crisp crust lends it a rustic look.

• 1 sweet shortcrust pastry 
• 4 apples(or more)
• 125g caster sugar
• 100 ml water
• 25g butter
• 1 egg, beaten

1. Make pastry , allow to chill.
2. Preheat oven to 200 C. 
3. Peel apples, quarter them. Do not cover them with water to prevent from going brown.
4. In an ovenproof saucepan, place sugar and water, set over low-medium heat, stir until it dissolves. Increase heat, boil syrup until it caramelises around edges- for 5 minutes. Do not stir when it boils,otherwise the syrup will crystallise. Once the syrup starts to turn golden, you may need to swirl the pan slightly to even out the caramelisation.
5. Once the syrup is golden, add butter and swirl pan again to distribute it through the caramel.
6. Remove pan from heat. Place the apple quarters in concentric circles around the outside and any remaining pieces in centre . The apples MUST completely cover the base of the pan. 
7. Place the pan back over a medium heat and cook for 10 minutes to slightly caramelise the apples, while you roll out the pastry.
8. Roll the pastry out on a lightly floured work surface to a round wider than the pan.Remove pan from heat and place the pastry on top of the almost cooked apples.
9. Tuck the pastry in around the edge of the apples, using the base of a spoon or fork. Brush the pastry with beaten egg, then using a skewer prick a few holes in the pastry.
10. Bake in the oven for 25 minutes or until the pastry is golden, and the apples feel cooked when you insert the skewer through the centre.
11. Allow to stand a few minutes before placing a plate on top of the pan, and carefully but quickly flipping it out. Use a plate with slight lisp to catch the delicious juices. Cut into slices to serve.

Serves 4-6

Tip

Try adding a generous teaspoon of ground cinnamon either to the pastry or to the apples.

Tastes best when eaten slightly warm or at room temperature. Not suitable to be eaten cold. 

Source: Rachel Allen:Bake!

Dutch Apple Cake

This is one of my all time favourite cakes. The recipe is simple, and the cake ALWAYS comes out perfect. 

• 2 eggs
• 175g castor sugar, plus 15g extra for sprinkling
• 1/2 teaspoon vanilla extract
• 85g butter
• 75 ml milk
• 125g plain flour
• 1/2 teaspoon ground cinnamon
• 2 1/4 teaspoon baking powder
• 2 small (or 1 large) cooking apples, peeled, cored & thinly sliced

1. Preheat oven to 200 C. Line sides and base of 20 x 20 cm square tin with parchment paper.
2. Using an electric whisk, whisk the eggs, castor sugar and vanilla extract in a large bowl until mixture is thick and mousse-like, and the whisk leaves a figure of 8 pattern (this will take about 5 minutes)
3. Melt the butter in a saucepan with the milk, then pour onto the eggs whisking all the time. 
4. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour mixture into the prepared tin and smooth the surface.
5. Quickly arrange the apple slices over the batter. They might sink into the batter.
6. Sprinkle on top a tablespoon or more of sugar and bake in oven for 10 minutes , then reduce the oven temperature to 180 C and bake for further 20-25 minutes or until well risen and golden brown.
7. Remove cake from oven and allow to cool in the tin.
8. Cut into squares and serve warm with cream or custard. 

Makes 12-16 squares

Source: Rachel Allen: Bake!

Apple & Date Muffins

• 2 1/4 cups self-raising flour
• 2/3 cup firmly packed brown sugar
• 75g butter, melted
• 3/4 cup buttermilk
• 1 egg
• 1 medium carrot, grated
• 1 medium green-skinned apple,peeled, grated
• 1/3 cup finely chopped pitted dried dates

1. Preheat oven to 180 C. Line a 12-hole (1/3 cup) muffin tray with paper cases.
2. Combine flour and sugar in a large bowl. Whisk butter, buttermilk and egg in a jug; pour into dry ingredients. Stir until just combined (dont overmix). Fold in carrot, apple and dates.Spoon mixture into prepared holes.
3. Bake for 20-25 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Cool in tray for 5 minutes; transfer to a wire rack to cool completely.
4. Top cooled muffins with orange icing.

Orange Icing

Makes for 12 muffins

• 1 1/2 cups icing sugar
• 20g butter, melted
• 2 tablespoons freshly squeezed orange juice, approximately

Sift icing sugar into medium bowl. Stir in butter and enough juice to make a smooth icing. Spread icing on cooled muffins. 

• You will need 3/4 cup grated carrot and 1/2 cup grated apple.
• You can replace apple with 1/2 cup grated pear; replace dates with 1/3 cup chopped sultanas
• To store, keep in an airtight container for up to 3 days or in a freezer for up to 3 months.

Makes 12

Source: recipes+