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Apple Tarte Tatin with Spiced Ice Cream and Sugar Nest
Recipe by Jean-Christophe Novelli
Try Apple Tarte Tatin with Spiced Ice Cream and Sugar Nest
- Steps
- Ingredients
Steps
- Pre-chill ice cream machine.
- Preheat oven to 240°C, fan forced.
- For the Spiced Ice Cream, combine milk, cream, mandarin peel, cinnamon and salt in a small saucepan. Bring to a simmer over medium heat, then remove from heat and let infuse for 15 minutes.
- In a medium bowl, whisk the egg yolks and sugar until the sugar is dissolved and the mixture is light and airy.
- Bring the cream mixture back to a simmer. Whisking constantly, stream the hot cream mixture into the egg yolk mixture, then strain into a clean saucepan, discarding the spices. Place over medium heat and whisk, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Place into an ice cream churner and churn until set.
- Transfer to a small container and reserve in the freezer until ready to serve.
- For the Rough Puff, prepare the bowl of a stand mixer with a paddle attachment. Combine plain flour, salt and caster sugar and mix on a medium speed. Add the butter and beat until butter is incorporated, 1-2 minutes. Still on medium speed, stream in the iced water and mix just until a cohesive dough forms. Gently flatten the dough, then transfer to a lined tray and chill in the freezer for 20 minutes.
- Portion the rested dough into four pieces. On a floured bench, roll the portions of dough to 2mm thickness. Trim each portion into a 12cm circle. Place each circle onto a piece of baking paper and return to the freezer to rest until firm, approximately 5 minutes.
- To make the Sugar Nests, place two large ladles into the freezer. Line a baking tray with baking paper.
- Combine sugar and water in a medium saucepan and place over medium-high heat. Cook until the sugar reaches a golden caramel. Remove pan from heat and quickly shock in a bowl of iced-water to stop the caramel cooking. Remove from iced water and allow to cool at room temperature until the caramel thickens slightly. Lightly grease the base of the ladles with canola spray.
- Once tacky, use a spoon to wrap thin strands of caramel back and forth around the base of a ladle in multiple directions, creating a nest shape. Allow the caramel to harden on the ladle, then remove and place on the lined tray. Return this ladle to the freezer and repeat with the other chilled ladle. Continue repeating this process until you have made eight sugar nests.
- Reserve in an airtight container, until ready to serve.
- For the Tarte Tatin, peel the apples. Top and tail the apples with a knife, then halve crossways and remove the cores.
- Grease and line the base and sides of 4 x 9cm tart tins with baking paper. Add caster sugar to a medium saucepan and place over medium-high heat. Cook the sugar until it reaches a light caramel, remove from heat and add salt. Moving quickly, divide the caramel evenly between each tart tin, then let stand for 5 minutes to let the caramel set.
- Place one apple slice on top of each portion of set caramel.
- Remove rolled pastry portions from the freezer. Working one at a time, glaze one side of pastry with egg white, then invert the glazed side over the apple. Shape the pastry tightly over apple, pinching the edges to seal in the caramel.
- Place into preheated oven and bake for 25 minutes, or until the pastry is deeply golden and the apple feels tender when pierced with a skewer. Remove from oven and rest for 2 minutes to allow the sugar to set slightly.
- To serve, invert each Tart Tatin onto a serving plate. Place one upturned Sugar Nest on top of each Tart. Place a scoop of Spiced Ice Cream inside each nest. Cover with a second Sugar Nest, then dust with icing sugar.
