Servings:

Serves 6 hungry people, or 8 virtuous ones!

Ingredients

Pastry:
250g plain flour
100g butter
100g icing sugar
1 egg

Tarte:
100g butter
175g caster sugar
5/6 Bramley apples

Ice Cream:
500ml double cream
500ml milk
4 cinnamon sticks, broken
6 egg yolks
100g caster sugar
1tsp cornflour

Method

Pastry:
Process the flour, butter and icing sugar together until the mixture resembles fine breadcrumbs. Beat the egg and add it along with some iced water if necessary to make a smooth pastry. Leave to rest in the fridge.

Tarte:
Melt the butter and sugar together in a deep ovenproof saute pan. Cook, stirring, for a few minutes until a light fudge colour. Peel and core the apples, cut each into 4 and pack into the pan. Cover and simmer over a low heat for about 15 minutes, until the apples have softened.

Roll out the pastry a little larger than the pan and lay it over the apples, tucking the excess pastry well down the sides. Slash the tart a couple of times and bake at 200C for about 20-25 minutes, until brown.

Ice Cream:
Heat the cream, milk and cinnamon together until almost boiling. Leave to infuse for at least half an hour. Make a custard with the egg, sugar and cornflour, straining the cinnamon out at the end. Freeze in an ice cream maker.