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Apple tarte Tatin with vanilla ice cream and apple purée

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 8 pieces
Calories 450
A decadent caramelized apple tart served with creamy vanilla ice cream and smooth apple purée, perfect for a comforting dessert.

Ingredients

Dough

  • 1 packet puff pastry
  • 5 pieces Pink Lady apples
  • 300 g sugar
  • 30 g glucose
  • 125 g butter
  • 100 g caster sugar
  • 200 ml apple juice
  • 1 vanilla pod vanilla pod

Ice Cream

  • 170 ml whipping cream
  • 30 g ice cream stabiliser
  • 8 g glycerine
  • 3 vanilla pods vanilla pods
  • 60 g ProCrema
  • 130 g egg yolks
  • 130 g caster sugar

Apple Purée

  • 2 pieces Granny Smith apples
  • 1 Bramley apple Bramley apple
  • 1 lemon, juiced lemon (juiced)
  • 50 g butter
  • 50 g Demerara sugar
  • 75 g flour
  • 25 g oats

Instructions 

  • Preheat oven to 210°C. Prepare the pastry, bake until golden, then cut into rectangles and cool.
  • Make dry caramel with sugar, glucose, and butter; set aside to cool and crush into powder.
  • Peel and slice apples thinly, layer in a deep tray with caramel powder, bake until bubbling and cooked, then cool and cut into portions.
  • Prepare glaze with caramelized sugar, apple juice, vanilla, and juices from apples; brush over cooled tart.
  • Make vanilla ice cream by heating milk, cream, ProCrema, glycerine, stabiliser, then combine with egg yolks and cook to 83°C, cool, and churn.
  • Prepare apple purée by cooking peeled apples with lemon juice and sugar, then blitz and pass through a sieve.

Notes

Ensure caramel is cooked to the correct temperature for optimal flavor and texture.
Calories: 450kcal
Cost: $20
Course: Dessert
Cuisine: French
Keyword: Apple