Apple tarte tatin with vanilla ice cream and caramel sauce
Tatin
1 Seven-inch diameter puff pastry
3-4 Pink Lady apples
50g sugar
50g butter
- In a 4 ½ inch diameter copper or cast iron pot, line the bottom with the butter and sugar
- Peel and core the apples
- Cut each apple into three equal segments
- Use a pairing knife and round each apple segment by removing any flat areas on the cut side
- In a circular pattern, line the apples in the pot
- Place the puff pastry round on top of the apples, taking care that any excess is tucked in between the side walls of the pot and apples
- Place pot on a stovetop with medium-high heat to lightly caramelise the sugar and butter
- Bake at 180 Celsius for approximately 20 minutes, rotate and reduce to 170 Celsius for approximately 30 minutes or until puff pastry is golden brown
Vanilla Anglaise/Ice Cream
750g milk
500g heavy cream
300g yolks
250g caster sugar
1 vanilla pod
- Bring the milk, heavy cream and vanilla to a boil
- Combine the sugar and yolks and temper into the milk mixture and continue to heat until the mixture coats the back of a spoon (approx 75 Celsius)
- Remove from heat and place over an ice bath and cool
- Anglaise is ready to be used viscous, or can be spun in an ice cream machine
Caramel Sauce
180g glucose
240g sugar
60g butter
300ml cream
- In a pot, bring to boil the glucose and sugar and continue to boil until a medium-amber colour is achieved.
- Add the butter to arrest the cooking process, followed with the heavy cream. Bring the mixture back to a rolling boil and remove from heat and allow to cool.
