John Myers
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Winter Apple Tart with Homemade Cinnamon Ice Cream
The perfect winter apple tart with homemade cinnamon ice cream recipe with a picture and simple step-by-step instructions.
For the pie dough
- 250 g Flour
- 60 g Powdered sugar
- 125 g Butter
- 1 piece Egg
- Bio lemon zest
For covering
- 4 piece Apple
- 1 tablespoon Butter
- 4 tablespoon Sugar
- 2 tablespoon Calvados
For the casting
- 2 piece Egg
- 150 g Cream
- 1 teaspoon Cinnamon
- 1 teaspoon Butter
- 1 teaspoon Flour
- 1 teaspoon Powdered sugar
- 1 teaspoon Cinnamon
For the cinnamon ice cream
- 200 Milliliters Milk 1.5%
- 200 g Whipped cream
- 1 teaspoon Vanilla extract
- 85 g Sugar
- 2 Teaspoon (level) Cinnamon
For the pie dough
- Quickly knead the flour, powdered sugar, butter, egg, grated lemon zest and two to three tablespoons of cold water to form a smooth dough. Shape the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
For covering
- While the dough is cooling, peel the apples for the topping, cut into eighths and core. Melt the butter in a pan. Put the apples in, sprinkle with 2 tablespoons of sugar and let them caramelize. Then drizzle the apples with the calvados and flambé.
- Preheat the oven to 180 degrees (convection 160 degrees). Grease the form with butter. Roll out the dough on the floured work surface and place in the mold. Place the apples in a circle on top. Whisk the eggs, cream, cinnamon and the remaining sugar together and pour over the apples.
- Bake the apple tart (large) in the hot oven on the middle rack for 40 to 45 minutes, if you like me make small tartes please bake for 25 to 30 minutes until it turns brown on top. Let cool slightly and remove from the mold. Dust the tart with powdered sugar.
For the cinnamon ice cream
- Heat the milk with the sugar and cinnamon in a small saucepan over medium heat until the sugar has completely dissolved and the cinnamon is well dissolved in the milk without lumps. Add the vanilla extract, the salt and the cold whipped cream and stir everything well. Put the pot in the freezer for 30 minutes so that the mixture cools down well. Then process the ice cream mass into a creamy ice cream according to the manufacturer’s instructions.
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