Apple Tart with Gingerbread Ice Cream

5 from 6 votes
Prep Time 50 minutes
Rest Time 2 hours
Total Time 2 hours 50 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 289 kcal


Apple tart:

  • 175 g Butter
  • 150 g Sugar
  • 4 Pc. Eggs
  • 300 g Flour
  • Salt
  • 6 Pc. Apples
  • 1 kg Creme fraiche Cheese
  • 1 packet Vanilla sugar
  • 1 bag Almonds
  • Custard / sauce powder / cream food powder
  • Flaked almonds
  • Powdered sugar
  • 1 kg Sour cream

Gingerbread ice cream:

  • Ginger bread spice
  • 1 l Milk
  • 1 l Cream
  • Egg yolk
  • 1 kg Sugar
  • Honey
  • 2 Pc. Oranges
  • 2 Pc. Vanilla pods


Apple tart:

  • Knead the flour, 75 g sugar, vanilla sugar, salt, 1 egg, almonds and butter in cubes with the dough hook of the hand mixer. Then work it again with your hands to make a smooth dough.
  • Roll out the dough into a circle on a floured work surface. Place in a greased tart pan sprinkled with flour. Press the edge lightly and chill for about 30 minutes.
  • In the meantime, stir the sour cream, 75 sugar, 3 eggs and sauce powder with the whisk of the hand mixer until smooth. Wash the apples thoroughly and remove the core.
  • Cut the apples into rings approx. 2 cm thick. Distribute the apple rings on the sour cream mass in the pastry base. Sprinkle with flaked almonds.
  • Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the lower rail for about 50 minutes.
  • Take out of the oven, place on a rack and let cool down. Dust with powdered sugar.

Gingerbread ice cream:

  • Mix the sugar together with the egg yolks, salt and glucose syrup until the sugar has dissolved.
  • Weigh out the spice mixture carefully (too much will make the ice cream too tart) and stir in.
  • Heat the milk together with the cream on the stove. Then slowly add the milk and cream mixture to the sugar mixture while stirring and place back on the stove.
  • Let the ice cream simmer (do not boil!) Until it becomes a little thicker.
  • Remove from stove and let cool down to refrigerator temperature. Freeze in the ice cream maker and you're done.


Serving: 100gCalories: 289kcalCarbohydrates: 26.7gProtein: 2.5gFat: 19.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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