Apple Tarte Tatin Recipe By Chef Ken Harker of Hunters Yard at Mount Juliet Estate
This French classic is perfect this time of the year and is a great way to round off a winter meal and is best served with vanilla ice cream or crème fraiche to balance the sweetness. We use braeburn apples as they have the a great balance of sweetness and tartness and don’t have a huge water content.
Ken Harker is the head chef at Michelin star Lady Helen Restaurant at Mount Juliet Estate in Thomastown, Co. Kilkenny. Along with his team, Ken produces some of the country’s most exciting food and we were lucky to get the chance to catch up with him to talk about his career and his passion for what he does. To read our full interview with Ken, please click here.
9 braeburn apples
150 grams caster sugar
80gram melted butter
1 sheet puff pastry
Place dry pan (24cm) on the stove and gradually add the sugar till a dark brown colour to stop the cooking dip the base of the pan into a bowl of cold water taking care not to wet the caramel.
Core and thinly slice the apples and place on top of the sugar overlapping to create a fan effect, repeat this process till all the apples are used.
Pour over the melted butter
Cut the pastry using a plate slightly larger than the pan to allow a slight overlap this excess pastry is then tucked into the sides of the pan.
Bake at 165oc for 40 mins remove from the oven and allow to rest for 20 mins so the apples can soak up any excess liquid.
Turn out onto plate and enjoy