Festival Recipe
Highbank Blusher Apple Tart Tatin
Recipe by Tom Phelan
- Serves6-8
Ingredients
- 4 Medium Blusher Apples
- 150g Caster Sugar
- 40g Highbank Apple Cider
- 25g Knockdrinna Salted Butter
- 1 Disc of Puff Pastry
Method
- Prepare the apple by coring and cutting into 8 pieces.
- Start to make a dry caramel by slowly adding the sugar to the base of your pan and as it is melting continue to add.
- Once the sugar is all caramel coloured turn off the heat add the butter and then deglaze with the cider
- Arrange the apples on the caramel and then place the puff pastry on top
- Bake in the oven for 15 minutes at 180°c
- Take out and let cool slightly.
- Turn out onto a plate and serve with some Chantilly Cream
