Recipes
Tarte Tatin and Ice-Cream with Cardamom Sugar
Ingredients
Tart
3 large cooking apples
1 sheet puff pastry
50g unsalted butter
50g Henry Langdon Cardamom Sugar
Ice-Cream
250ml milk
250ml double cream
6 egg yolks
90g Henry Langdon Cardamom Sugar
Method
Peel, core and quarter the apples and set aside. (It doesn't matter if they go brown)
To make the ice-cream, whisk the egg yolks and Cardamom Sugar together in a bowl. Add the milk and cream then whisk again. Transfer to a thick-based pan and cook gently until the mixture coats the back of a spoon. Leave to cool, then pass through a sieve and churn in an ice-cream machine until smooth.
Pre heat the oven to 200c.
Cut a circle of pastry to fit the base of an oven proof pan.
Add the butter and Cardamom Sugar to the pan as well as the quartered apples, ensuring you arrange the apples uniformly, as they will be on top of the finished tart.
Place the pan over a medium heat until the butter and sugar dissolve and a light caramel forms. Remove from the heat and allow to cool slightly.
Place the pastry on top of the apples and tuck it down the sides of the pan.
Place the pan into the oven and bake for 15-20 minutes until the pasty is very crisp. Remove from the oven and allow to cool slightly, before turning it out onto a serving plate. ( This can be serve hot or cold)
Serve your Tarte Tatin with a generous scoop of home made cardamom ice-cream.
HINT: I find a cake tin works well to cook this in if you do not have a pan suitable for stove top and oven. Just be careful when doing the caramel, not to burn it.
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