John Myers
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Tarte Tatin with Vanilla Ice Cream
The perfect tarte tatin with vanilla ice cream recipe with a picture and simple step-by-step instructions.
Tarte Tatin:
- 420 g Flour
- 250 g Butter
- 250 g Water
- 1 tsp Salt
- 5 Pc. Apple boskop
- 100 g Cane sugar
- 1 tsp Vanilla flavor
- 20 g Butter
Vanilla icecream:
- 4 Pc. Eggs
- 500 g Cream
- 1 tsp Vanilla flavor
- 150 g Powdered sugar
Puff pastry:
- Spread half of the butter in fine flakes on the flour and rub well. Dissolve the salt in water, add to the flour and knead gently until a smooth dough is formed.
- Roll out the dough into a rectangle and distribute the remaining butter in fine flakes on one half of the dough. Beat the other half of the dough over it and press down well. Roll out the dough again into an even rectangle, mentally divide it into thirds and fold the two outer thirds over the middle third. Roll out the dough again and repeat this process 3-4 times. Chill for 2 hours.
- Dissolve the sugar, vanilla and butter in a pan, just rocking the pan back and forth.
- Preheat the oven to 190 degrees circulating air.
- Peel and core the apples, cut into slices and add to the pan. Bring to the boil briefly and place in an ovenproof dish.
- Roll out the puff pastry and place on top of the apple mixture. Prick the puff pastry 2-3 times with a fork.
- Bake the cake for half an hour and turn it out while still warm.
Vanilla icecream:
- Separate the eggs, crack the egg whites and set them aside. Whip the cream and set aside.
- Mix the egg yolks with sugar and vanilla and stir for about 5 minutes. Then slowly stir in the egg whites and cream to the egg sugar mixture.
- Place the measurements in the freezer and stir about every 20-30 minutes.
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