John Myers
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Apple Tart and Marzipan Ice Cream
The perfect apple tart and marzipan ice cream recipe with a picture and simple step-by-step instructions.
For the apple tart:
- 160 g Flour
- 50 g Powdered sugar
- 100 g Butter
- 1 Pr Salt
- 1 Pc. Egg yolk
- 2 Pc. Tart apples
- 2 tbsp Lemon juice
- 2 tbsp Sugar brown
For the marzipan ice cream:
- 400 ml Milk
- 200 ml Cream
- 6 Pc. Egg yolk
- 100 g Sugar
- 1 tsp Honey
- 100 g Marzipan paste
- 20 g Chopped almonds
Apple tart:
- Work the flour with the powdered sugar, egg yolk, salt and pieces of butter into a smooth ball of dough. It is best to use your hands to firmly crush the butter with the ingredients. Chill for 1 hour.
- Roll out the dough thinly and place in a greased tart pan. Carefully press into the edges of the mold and cut off the excess at the edge. Bake for 10 minutes at 180 ° C.
- Peel, quarter and core the apples and cut into 1 cm wide wedges. Mix with 2 tablespoons of lemon juice.
- Cover the dough with the apple slices like a roof tile and sprinkle with the brown sugar.
- For the vanilla cream, mix 3 tablespoons of crème fraîche, 1 egg, 3 tablespoons of yogurt and 2 tablespoons of vanilla sugar together. Bake for 20 minutes at 180 ° C.
Marzipan icecream:
- Heat the milk and cream together in a saucepan and dissolve the marzipan in it while stirring. You don’t want the mixture to boil, just get hot.
- Beat the egg yolks with sugar and honey until creamy and beat with the whisk under the hot milk, cream and marzipan mixture, then allow the cream to cool.
- Add the chopped almonds to the cream. Depending on the ice machine, the ice cream is ready after approx. 30 minutes.
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