Tarte Tatin with Vanilla Ice Cream and Whipped Cream

Preparation of the tart

1. Melt the sugar in a saucepan and add the butter. Let everything simmer slowly until it is caramelized. Pour the caramel into the tart molds while still liquid, evenly distributed.
2. Peel and core apples and cut into wedges. Layer these in a circle on the caramel. Then cover with the puff pastry and prick a few holes in the pastry with a fork.
3. Bake the tart at 160–170 degrees for about 30 minutes. Take the tart out of the oven and let it cool for 10 minutes. Then serve warm with the vanilla ice cream.

Preparation of vanilla ice cream with the Kitchenaid

1. Bring the cream with the pulp from the vanilla sticks to the boil. Then let cool and remove the pods.
2. Mix the egg yolks and icing sugar with the whisk or food processor until frothy. Add the cold vanilla cream while stirring. Mix everything well with the food processor. Then put the mixture in the cold for about 10 hours. Ideally in a metal container.
3. Cool the food processor’s cooling container in the freezer at least 15 hours beforehand. Now fill the cold ice cream mass into the cooling container of the food processor.
4. Make sure to switch it on beforehand, otherwise the mass can freeze directly and the stirring hook will not work. Let stir for about 15 minutes to a creamy vanilla ice cream. Pour the measurements into a bowl and cover with cling film and place in the freezer until serving in the evening

Whipped cream

1. Chill the rocker and cream in the refrigerator for several hours. Pour the cream into the whipper, insert the cartridge, shake well and serve.