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Tarte tatin with cinnamon ice cream

From The People's Cookbook
Rachel Thompson complements this classic French pudding with a lightly spiced ice cream

Tarte tatin with cinnamon ice cream

Method

1. For the ice cream: heat the cream, milk and cinnamon together until almost boiling, remove from the heat and leave to infuse for at least half an hour.

2. In a large mixing bowl, beat together the egg yolks, sugar and corn flour until pale. Pass the infused milk and cream through a sieve and slowly add to the eggs, stirring well as you go. Return to a clean pan and cook over a very low heat, stirring, until the custard thickens enough to coat the back of a spoon. Leave to cool.

3. Pour into an ice cream maker and churn until frozen. Time will vary depending on the machine. If you do not have an ice cream maker pour into a large shallow freezer container, freeze for an hour, stir well to break up the ice crystals that have formed, refreeze and repeat 3-4 times until the ice cream is half frozen, then leave to freeze completely. Move the ice cream to the fridge for 20 minutes before serving to allow it to soften enough to scoop.

4. For the pastry: in a food processor, pulse the flour, butter and icing sugar together until the mixture resembles fine breadcrumbs. Add the egg, along with some iced water if necessary, to make a smooth dough. Wrap in cling film and leave to rest in the fridge for 30 minutes.

5. Preheat the oven to 200C/gas 6

6. For the filling: melt the butter and sugar together in the tarte tatin tin over a medium heat, cook for a few minutes until a light fudge colour, stirring occasionally. Pack the apples into the pan, arranging them in concentric circles, with their cut sides up. Cover the pan and simmer over a low heat for about 15 minutes, until the apples have softened. Remove from the heat and leave to cool slightly.

7. Roll the pastry to a circle 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 for 20-25 minutes, until golden brown. Turn it out of the pan and serve with the cinnamon ice cream.