Apple Tart Tatin with Elderflower, Cinnamon and Apple Ice-Cream

Apple Tart Tatin with Elderflower, Cinnamon and Apple Ice-Cream

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Peter Kuruvita

  • Sub Category Name
  • Recipe Source Name
    Dilmah t-Series Recipes


Elderflower Cinnamon and Apple Ice Cream
  • 6 Medium Egg Yolks
  • 100g Castor Sugar
  • 250ml Milk
  • 250ml Double Cream
  • 10g Dilmah Elderflower Cinnamon and Apple Infusion
Apple Tart
  • 6 Cooking Apples like Golden Delicious or Red Gala
  • 100g Unsalted Butter
  • 100g Sugar50ml Honey
  • 1 tablespoon Cinnamon

Methods and Directions

Elderflower Cinnamon and Apple Ice Cream
  • Beat the egg yolks and sugar till smooth
  • Put the milk and tea in a pan and just bring to boil, add the tea and remove from heat, then let it cool under cover for 5 minutes
  • Strain milk mixture onto the eggs and sugar mix, whisking continiously
  • Pour the mixture back into a clean pan, heat gently stirring continuously until the custard thickens enough to coat the back of a wooden spoon, do not boil
  • Strain through a fine sieve, leave to cool, then chill
  • When cold, stir in the cream
  • Place into ice cream machine until it has doubled in size
Apple Tart
  • Peel, core and quarter the apples.
  • Mix the apples with Cinnamon.
  • In a large heavy base pan start to make a caramel with some sugar, butter and honey.
  • Place in your apples in the pan and start to cook the apples in the caramel.
  • Reduce the heat to cook the apple through without it breaking or falling apart, the apples need to be a golden brown colour all over.
  • Place the apples neatly around a small apple tart tatin pan each overlapping the other all the way round.
  • Then place a cut disc of puff pastry over the apples, egg wash the pastry, prick a few holes in your pastry and place inside the oven at 185 degrees and cook for 12 minutes till a dark golden brown, serve with Elderflower, Cinnamon and Apple ice cream.

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