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Rhubarb and apple tarte Tatin with Calvados ice-cream

Australian Gourmet Traveller recipe for Rhubarb and apple tarte Tatin with Calvados ice-cream

  • Makes 8
  • 45 mins preparation
  • 40 mins cooking plus infusing, cooling, freezing, setting

"I love the tarte Tatin with a twist at The Pot Food & Wine in Adelaide. Would you kindly share the recipe?" - Maryanne Cavendish, Adelaide, SA

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Ingredients

  • 400 gm caster sugar
  • 20 gm ginger, thickly sliced (4cm piece)
  • 2 cinnamon quills
  • 5 Granny Smith apples, cut into 16 wedges each
  • 4 thin rhubarb stalks, cut into 6cm batons
  • 2 sheets butter puff pastry (375gm each; see note), rolled to 3mm thick
Calvados ice-cream
  • 500 ml pouring cream (2 cups)
  • 1 vanilla bean, split, seeds scraped
  • 4 egg yolks
  • 125 gm caster sugar
  • 25 ml Calvados (see note)
Caramel
  • 300 gm caster sugar
  • 100 gm butter, coarsely chopped

Method

  • 1
    For Calvados ice-cream, bring cream, vanilla bean and seeds to just below the boil in a saucepan over medium heat, remove from heat and set aside to infuse (30 minutes). Return to heat and bring to just below the boil. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale (1-2 minutes), then, whisking continuously, add hot cream mixture in a thin steady stream until incorporated. Transfer to a clean saucepan and stir continuously over low heat until mixture coats a wooden spoon thickly (5-7 minutes). Transfer to a bowl, stir occasionally until cool, then refrigerate until cold. Remove vanilla bean, stir in Calvados, then freeze in an ice-cream machine. Transfer to a container and freeze until required. Makes 750ml.
  • 2
    For caramel, stir sugar and 50ml water in a small saucepan over medium heat to dissolve sugar, bring to the boil and cook until dark caramel (5-6 minutes). Add butter (be careful as hot caramel will spit), stir to combine, then pour onto an oiled baking tray. Set aside to cool, break into coarse pieces and process in a food processor to fine crumbs. Set aside.
  • 3
    Stir sugar, ginger, cinnamon and 400ml water in a saucepan over medium heat to dissolve sugar, then simmer until reduced by one-third (8-10 minutes). Remove from heat, cool slightly, then add apple and rhubarb and set aside to cool.
  • 4
    Preheat oven to 190C. Divide caramel among eight buttered 12cm-diameter round shallow baking dishes. Drain rhubarb and apple (discard liquid), then arrange over caramel. Cut 13cm-diameter rounds from pastry and place over fruit, tucking in edges, then place dishes on an oven tray and bake until pastry is golden, puffed and cooked through (10-12 minutes). Cool slightly (1-2 minutes), then carefully invert onto serving plates and serve hot with Calvados ice-cream.

Notes

We use Carême puff pastry, which comes in pre-rolled 375gm sheets. If it's unavailable, substitute another good-quality butter puff pastry. The Pot Food & Wine uses Comte Louis de Lauriston Calvados, available from Spirits of France.