Apple Tart With Cinnamon Ice Cream

Name: Apple Tart With Cinnamon Ice Cream
Ingredients: 1 1/2 cup milk; 1/2 cup heavy sweet cream; 4 sticks cinnamon, each stick broken in 2 or 3 pieces; 3/4 cup sugar; 6 egg yolks; 2 cup sugar; 1/2 cup apple cider; 3 tablespoon water; 3 tablespoon applejack brandy; 2 tablespoon butter; 2 apples, peeled and cut into small balls with a melon-baller cutter; one 10-inch sheet puff pastry; 8 tablespoon white sugar; 8 tablespoon dark brown sugar; 2 tablespoon cinnamon; 4 apples; 4 tablespoon lemon juice; 4 tablespoon melted butter

David Burke|Oct. 25, 2012 12:43 pm EST

3.3 (49 ratings)

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Apples are one of my favorite fall ingredients to work with, and I use them twice in this recipe. Once in the tart, of course, but I also use a little apple cider to make the perfect complement to the tart: applejack caramel.

Servings

8

Ingredients

1 1/2 cup milk
1/2 cup heavy sweet cream
4 sticks cinnamon, each stick broken in 2 or 3 pieces
3/4 cup sugar
6 egg yolks
2 cup sugar
1/2 cup apple cider
3 tablespoon water
3 tablespoon applejack brandy
2 tablespoon butter
2 apples, peeled and cut into small balls with a melon-baller cutter
one 10-inch sheet puff pastry
8 tablespoon white sugar
8 tablespoon dark brown sugar
2 tablespoon cinnamon
4 apples
4 tablespoon lemon juice
4 tablespoon melted butter

Directions

Combine the milk and cream in a saucepan. Add the cinnamon sticks and ½ the sugar. Stir and bring to a boil. Remove from the heat and allow cinnamon sticks to steep for about 10 minutes. Remove the sticks and discard.
Combine the remaining sugar and egg yolks. Beat for about 2 minutes, or until the ingredients are thoroughly combined. Gradually add the milk mixture to the egg-yolk mixture. Stir to combine and return to saucepan. Cook over low heat, stirring constantly, until the mixture coats the back of a spoon. Be careful not to allow the mixture to boil.
Cool and pour into an ice-cream machine. Follow manufacturer’s instructions.
Combine the sugar and cider in a heavy saucepan and cook until caramelized. Add the water, brandy, and butter and cook until all of the ingredients are combined. Stir in the apples.
Roll out the puff pastry until about 1/8-inch thick. Place the pastry sheet in the refrigerator for 30 minutes.
While the pastry is resting, combine the white sugar, brown sugar, and cinnamon in a bowl. Mix and reserve.
Peel and core the apples and cut into thin slices. Toss them in the lemon juice. Remove the pastry from the refrigerator and place it on a board. Invert a 10-inch plate over the pastry and with a pastry cutter or sharp knife, cut around the edge of the plate. Remove the plate and carefully place a circle of the pastry dough on a baking sheet with a nonstick surface. Using the point of a sharp knife, prick holes in a circular pattern over entire sheet of pastry, and return to the refrigerator for 10 minutes.
Preheat the oven to 400 degrees
Remove the pastry from the refrigerator and, starting from the center, layer the apple slices onto the pastry, forming a circular pattern. Apple slices should overlap. Brush the apple slices with melted butter and top with half the sugar and cinnamon mixture.
Bake the tart until the apples begin to brown slightly, about 10-15 minutes. Remove the tart from the oven and, using a spatula, slide the tart onto a plate. Invert the plate over a baking pan. Pastry will now be on top. Sprinkle the pastry with the remaining sugar-cinnamon mixture and return to the oven. Bake an additional 10-15 minutes, or until pastry is golden brown.
Allow the tart to rest for 5 minutes, and cut into 4-6 servings. Place each serving on a dessert plate. Spoon applejack caramel around tart and place a scoop of cinnamon ice cream beside each portion.