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Tarte Tatin with lavender honey ice-cream

Australian Gourmet Traveller French recipe for tarte Tatin with lavender honey ice-cream.

By Andy Harris
  • Serves 6
  • 15 mins preparation
  • 55 mins cooking
Tarte Tatin with lavender honey ice-cream
Tarte Tatin with lavender honey ice-cream

Ingredients

  • 1 sheet frozen butter puff pastry, defrosted
  • 90 gm unsalted butter, softened
  • 165 gm white sugar (¾ cup)
  • 4 Granny Smith apples, trimmed, cut widthways into ½cm-thick rounds
  • 1½ tsp ground cinnamon
  • 1 tbsp fresh lavender flowers (optional), to serve
Lavender honey ice-cream
  • 225 ml milk
  • 150 ml heavy cream (45% milk fat)
  • ½ tsp each of vanilla and lavender essence (see note)
  • 6 egg yolks
  • 180 gm lavender honey (½ cup)

Method

Main
  • 1
    For lavender honey ice-cream, combine milk, cream and essences in a heavy-based saucepan, bring to a gentle simmer and remove from heat. Whisk egg yolks and honey until thick and creamy. Gradually pour in milk mixture, whisking continuously. Return mixture to saucepan and cook over a low heat, stirring constantly, until mixture coats the back of a wooden spoon thickly (8-10 minutes). Remove from heat and strain through a fine sieve, then cool completely. Chill in refrigerator, then freeze in an ice-cream machine according to manufacturer’s instructions.
  • 2
    Roll pastry out on a lightly floured surface until 3mm-thick. Cut out a 26cm-diameter round from pastry using a plate turned upside down as a guide. Prick pastry with a fork, then transfer to a baking paper-lined oven tray and refrigerate until required.
  • 3
    Preheat oven to 250C. Spread butter thickly over base and sides of a 24cm-diameter frying pan. Scatter with sugar, then place over low heat and rotate to evenly melt sugar and coat pan. Cook until sugar is golden and caramelised (5-10 minutes). Remove from heat.
  • 4
    Arrange apple slices in pan in concentric circles, scatter with cinnamon and cook over low heat, without stirring, until apples soften (10-12 minutes). Cover with pastry and bake until pastry is crisp and golden (15-20 minutes). Transfer pan to a wire rack to cool for 10 minutes. To serve, place a plate over the mould and carefully invert. Serve with lavender honey ice-cream scattered with lavender flowers if desired.

Notes

Lavender essence is available from
.
Drink Suggestion: Beaumes-de-Venise Muscat. Drink suggestion by Max Allen

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  • Author: Andy Harris