- Apple tart with caramel ice cream
- Ingredients
- For the caramel ice cream:
- Method
- Nutritional Details
- Ingredients swap
- Hot Apple Tart with Vanilla Ice Cream
- Michael Caines At Home
- Introduction
- Ingredients
- Essential kit
- Method
- Apple tart with ice cream
- Apple Tart with Honey Ice Cream
- Ingredients
- Directions
- Topping:
- Apple tart with ice cream
Apple tart with caramel ice cream
Tom Kerridge’s apple tart with caramel ice cream from Sainsbury’s magazine is an indulgent way to round off a substantial meal, and because it’s served cool it’s just as good in summer as it is in winter
Ingredients
- 60 g butter
- 60 g caster sugar
- 1 large egg white
- 15 g plain flour
- 60 g ground almonds
- 250 g all butter puff pastry
- 1 tbsp plain flour, for dusting
- 350 g English dessert apples, cored and thinly sliced
- 1 tsp icing sugar, for dusting
For the caramel ice cream:
- 150 g caster sugar
- 250 g whole milk
- 250 g double cream
- 6 large egg yolks
Method
To make the ice cream, slowly heat the sugar in a heavy-based pan, swirling the pan, until it dissolves. Bubble until it caramelises and turns a dark caramel colour. Add the milk and cream (it will bubble and spit), stir until smooth and bring to the boil.
Whisk the egg yolks in a bowl. Pour in the caramel mixture, stirring all the time. Return the mixture to the pan and cook over a gentle heat until it’s thick enough to coat the back of a spoon. Carefully strain into a bowl and leave to cool. Churn the mixture in an ice-cream maker, then freeze until ready to use. Alternatively, pour into a freezer box, cover and freeze, folding the ice crystals from around the edge into the centre every couple of hours.
To make the tart, preheat the oven to 200°C, fan 180°C gas 6. In a bowl, cream together the butter and sugar. Mix in the egg white, followed by the flour and ground almonds. Roll out the pastry on a lightly floured surface to a circle about 23cm in diameter (use a large dinner plate as a guide). Place it on a baking sheet and spread the almond mixture over the pastry, leaving 2.5cm around the edge free. Fan the apple slices in circles on the almond mixture, overlapping each other, then fold the pastry edge over and crimp the edges. Dust with icing sugar and bake for 30 minutes.
Remove from the oven and place a sheet of nonstick baking paper over the tart and then another baking tray on top. Carefully flip the trays over so the tart is now upside-down and remove the top baking tray. Place back in the oven for another 15 minutes until the pastry is cooked through. Remove from the oven; flip the tart back over on to a serving plate and serve warm, dusted with icing sugar and with a scoop of the caramel ice cream.
Get ahead: m ake the ice cream a couple of weeks ahead. Make the tart a few hours ahead and serve at room temperature.
Nutritional Details
- Energy 3199kj 764kcal 38%
- Fat 50.0g 71%
- Saturates 26.0g 130%
- Sugars 46.0g 51%
- Salt 0.27g 5%
% of the Reference Intakes
Typical values per 100g: Energy 1486kj/355kcal
Each serving provides
65.4g carbohydrate 2.3g fibre 12.2g protein
Ingredients swap
Don’t have the ingredients or just fancy a change? Here’s some ideas
Источник
Hot Apple Tart with Vanilla Ice Cream
Inspired by French chausson aux pommes, this tart recipe is the British interpretation. A buttery apple puff pastry tart which embraces Cox’s English apples.
Michael Caines At Home
Michael Caines At Home
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Introduction
When I was living and working in France I fell in love with chausson aux pommes (puff pastry filled with a buttery apple compote with hints of vanilla), which was eaten at breakfast. This, and the classic apple tarts I would admire in French pastry shops, combine to make this inspired apple tart using the king of English apples, Cox’s.
Ingredients
| 250g | puff pastry |
| 8 | Cox’s apples |
| 2 | vanilla pods |
| 250g | unsalted butter |
| 4tbsp | caster sugar |
| Vanilla Ice Cream or Clotted Cream | |
| For the Apple Compote: | |
| 400g | Granny Smith Apples, peeled, cored and chopped |
| 50g | caster sugar |
| 1/2 | Vanilla Pod |
Essential kit
You will need a 12cm cutter.
Method
Planning ahead:For this recipe you will need to make the apple compote in advance. It can be made during the day and kept in the fridge until needed.
Make sure your puff pastry is rolled out in advance of making the apple tarts, so that it can rest in the fridge, making it easier to work with.
The tarts can also be made and baked in advance, then reheated in the oven or even eaten cold!
To make the compote: start to melt the butter in a stainless steel saucepan. Add the apples, sugar and vanilla pod. Cook the apple to a compote consistency, stirring from time to time, for approximately 30 minutes over a moderate heat. If the texture is too runny, then continue cooking to reduce a thickish texture.
Preheat the oven to 200°C/gas mark 6, then roll out your puff pastry. Be careful when doing this, as it has a high fat content that makes it difficult to work with if it is too warm. I recommend that if you buy frozen pastry, defrost it overnight in the fridge before using. Roll out the puff pastry approximately 3mm thick, then, using a 12cm cutter or by cutting around a plate, cut out 4 circles. Place directly on to the baking tray and leave to rest for10 minutes in the fridge.
Using a peeler, peel the apples and cut them in half from top to bottom. Remove the cores, then slice the apples thinly.
Remove the pastry from the fridge and prick the surface using a fork. Place some apple compote in the middle, then fan the apples around the tart base, finishing with some slices in the middle of the tart. Do this evenly, as it helps with the cooking time.
Scrape the seeds from the vanilla pod and mix them with 150g of softened unsalted butter. Using a pastry brush, brush with vanilla butter over the tarts and then sprinkle lightly with sugar.
Place in the oven for 10 minutes, then remove, brush with the vanilla butter again and put back into the oven for a further 8-10 minutes. Remove from the oven, brush again with the vanilla butter and leave to rest for 10 minutes. Serve with vanilla ice cream or clotted cream.
Источник
Apple tart with ice cream
What’s a better way to take advantage of apple season than these ridiculously simple apple tarts? We’re happy to continue our month of easy desserts with a delicious recipe from Sarah Tuck’s new cookbook, Coming Unstuck. Serve with her no-churn ginger and whisky ice cream if you really want to go big (it’s easier than it seems!). Here’s how to whip everything up…
Apple Tarts With No-Churn Ice Cream
From Sarah Tuck’s Coming Unstuck
My fondness for whisky started a while ago. It’s no surprise then that I love it in this spiked ice cream, the perfect foil for the easy, rustic apple tartlets.
Apple Tarts With No-Churn Ice Cream
Serves 6
For the no-churn ginger and whisky ice cream:
1 pint heavy whipping cream
1⁄2 cup sweetened condensed milk
1/8 tsp salt
1⁄3 cup finely chopped crystallised ginger
1⁄4 cup whisky
For the tarts:
13 oz puff pastry
3 Granny Smith apples
2 tbsp lemon juice
Finely grated zest of 1 lemon
3 tbsp sugar
1 tbsp melted butter
Powdered sugar for dusting
For the ice cream, whip the heavy whipping cream to soft peaks in a large bowl. Add the sweetened condensed milk and salt, then beat together until thick and well combined. Add the ginger and whisky, then beat together. Pour into a 2 1⁄2 pint container. Cover and freeze for 6 hours or overnight.
For the tarts, preheat the oven to 400F and put a baking tray in the oven to heat up. Roll out the pastry if necessary and trim it into 6 5-inch squares. Place the pastry squares on a piece of baking paper and refrigerate while preparing the apples.
Peel, halve and core the apples, then slice them finely. Toss the apples in the lemon juice, zest and 2 tablespoons of the sugar. Mark a 1⁄2-inch border around the edges of the pastry with the tip of a sharp knife and prick inside the borders lightly with the tines of a fork. Arrange the apples in overlapping half moons in the pattern of your choice – they don’t have to be too perfect. Brush the apples and pastry edges with butter, then sprinkle the remaining sugar over the apples.
Slide the pastry squares on the baking paper onto the hot oven tray and bake for 20-25 minutes. Rest for a few minutes before serving with a light dusting of powdered sugar. Top with and no-churn ginger and whisky ice cream.
Thank you so much, Sarah! Your new cookbook is stunning.
(Recipe excerpted from Coming Unstuck by Sarah Tuck. Photo by Sarah Tuck. Reproduced by arrangement with the publisher. This series is edited by Stella Blackmon.)
Источник
Apple Tart with Honey Ice Cream
- Level: Easy
- Total: 3 hr 25 min
- Prep: 35 min
- Inactive: 2 hr
- Cook: 50 min
- Yield: 1 (9-inch) tart
Ingredients
Ice cream:
1 pint good quality vanilla ice cream, softened
Pinch ground mace or ground cinnamon
2 tablespoons honey
1 (9-inch) tart crust, store-bought or homemade
Apple filling:
2 pounds apples (Golden Delicious, Granny Smith or Pippin), peeled, cored and thinly sliced
3 tablespoons salted butter, melted
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup granulated sugar
Topping:
1/4 cup granulated sugar
1/4 pound butter, cut into pats, room temperature
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Directions
- Add softened ice cream to a mixer with paddle attachment, or mixed by hand in a bowl. Whip the ice cream for 3 to 4 minutes, increasing the air volume in the ice cream. Add the spices and the honey and mix for additional 2 to 3 minutes. Remove from the mixer and put into a shallow pan. Freeze until set, about 1 to 2 hours.
- Preheat the oven to 350 degrees F.
- Arrange the apples, evenly in a ring pattern in the crust, starting on the outer edge going to center. In a bowl, add the melted butter, nutmeg, cinnamon and sugar and stir to combine. Pour the mixture over the apples. Bake until the apples have softened, about 30 to 35 minutes.
Topping:
- In a small bowl, add the butter and sugar and whisk well until smooth. Set aside.
- Remove the tart from the oven and dollop with the sweet butter topping. Return the tart to the oven until the topping has crusted, about 15 minutes. Remove from oven and allow to rest for 10 to 15 minutes before serving.
- Top each warm slice with honey ice cream and enjoy.
Recipe courtesy Robert Irvines Eat! All Rights Reserved 2010
Источник
Apple tart with ice cream
Thin Apple Tart with Vanilla Ice Cream
Apples used here were Akane from Union Square Market
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