100g/3½oz plain flour, plus extra for flouring
50g/1¾oz butter
2 tbsp water
2 tbsp caster sugar
2 tbsp butter
3 tbsp caster sugar
1 apple, cut into wedges, skin left on
100ml/3½fl oz double cream
2 tbsp icing sugar
1 tsp cinnamon powder
Preheat the oven to 200C/400F/Gas 6.
For the pastry, place all of the pastry ingredients into a food processor and blend until a dough is formed.
With floured hands, turn the dough out onto a floured surface and roll out to make a round disc to fit into a small frying pan, with a little excess all around.
For the apple filling, heat the butter and sugar in a small ovenproof frying pan until golden-brown. Place the apple pieces into the pan and cook for 2-3 minutes.
Remove the pan from the heat, place the pastry over the apple mixture and transfer the tarte tatin to the oven to bake for 8-10 minutes, or until golden-brown.
For the cinnamon cream, place the cream into a bowl and whip until soft peaks appear when the whisk is removed. Stir in the icing sugar and half of the cinnamon.
To serve, turn the tarte out onto a plate, top with the cream and dust with the remaining cinnamon.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Apple and plum pudding with rum caramel sauce
See more apple recipes
See more James Tanner recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
