Thomas Hannon, chef patron at The Rising Sun in Truro, shares his recipe for apple tarte tatin with rum-soaked raisins
You will need
10cm tart cases 6
For the rum-soaked raisins
Caster sugar 120g
Spiced rum 75ml
Golden raisins 100g (mixed dried fruit also works well)
For the apple tarte tatin
Caster sugar 100g
Salted butter 30g
Cox apples 3, peeled, cored and halved
Puff pastry 250g (good quality pre-made is fine), rolled to 2mm thickness
Vanilla ice cream
- For the raisins: combine the water and sugar in a heavy-based saucepan, then gradually bring to the boil. Add the rum and raisins then take the saucepan off the heat. Leave aside to allow the raisins to steep and slowly cool for a minimum of 2 hours.
- For the apple tarte tatin: preheat the oven to 180˚c / gas 4. Put the sugar in a separate heavy-based saucepan and gently heat it until it turns to caramel (it will be a golden-brown colour when ready). Take the saucepan off the heat and whisk in the butter.
- Divide the mixture equally between the tart cases, then place one apple half in each case on top of the caramel. Cut out six 12cm diameter discs from the puff pastry.
- Lightly dock (prick) the pastry with a fork and then carefully place the pastry over the apples in the tart cases. Bake for 20 minutes.
- To serve: turn the tartes out onto plates. Decorate by sprinkling a generous amount of the raisins around the tatin, then top with a scoop of good quality vanilla ice cream.
‘This is a versatile recipe: it can be made with plums, pineapple or different varieties of dessert apple depending on the time of year,’ says Thomas
Gastro grub, ace ales, a wicked wine list and barrels of bonhomie have turned The Rising Sun, a once derelict pub, into a thriving dining destination, writes Rosanna Rothery