Caramelised Apple Tarts with Vanilla Ice Cream

Serves 6

300g puff pastry
3 large dessert apples - cox's or Granny Smiths
300g caster sugar
20ml calvados
100g unsalted butter
juice of 1 lemon
1 egg beaten with a teaspoon of caster sugar - egg wash
vanilla ice cream

To start
Cut the puff pastry into 6 x 60 g pieces
Roll each piece of puff pastry into 15cm squares, 3mm thick. Lay these onto a tray and place into a refrigerator for 20 minutes to chill.
Gather 6 rosti or tarte tatin moulds
In a bowl beat the egg with a teaspoon of caster sugar

Caramel calvados syrup
To a saucepan add 180g of the sugar, the calvados and lemon juice. Place onto the stove and bring to the boil, and allow to caramelise and turn golden brown.
Dice the butter and whisk it into the boiling sugar, piece by piece.
When all the butter has dissolved remove from the heat and reserve aside.

Constructing the apple tart
Peel the apples and cut them into halves. Cut each half into 6 pieces and remove the core using a small knife.
Preheat oven 25O°C.
Sprinkle 20g of sugar into each tart mould, arrange the slices of apple neatly and firmly on top of the sugar.
Take half of the calvados syrup and brush over the apples.
Remove the pastry from the refrigerator and place a piece of pastry over each tart, covering the apples and tuck under the sides.
Brush the pastry with the egg wash and place into the pre-heated oven for 10-15minutes and bake until the pastry is puffy golden brown and cooked and the apples and tender and caramelised.

To serve
Lay out 6 plates and gently turn the hot caramelised tarts out on to the plates so the pastry becomes the base.
Place a scoop vanilla ice-cream on top of the apple tarts and drizzle all over with the remaining syrup. Serve immediately.

Go back