Recipes

Tarte Tatin

Tarte Tatin with homemade vanilla ice cream

6 personen

1,5 uur (inclusief afkoelen)

  • Vanilla Ice Cream: 500g milk, 120g Cocovite liquid whole egg, 2.5g salt, 125g sugar, 25g invert sugar, 3 vanilla pods, 250g cream
  • Tarte Tatin: 4 apples, 125g sugar, 150g water, 100g butter, ready-made puff pastry
  • Salty caramel crumble by Jordà
  • Vanilla chocolate as decoration

For the vanilla ice cream, combine the milk, liquid whole egg, salt, sugar, invert sugar, the seeds from the vanilla pods, and the cream. Heat this mixture while stirring to 85°C, ensuring it doesn’t burn. Let it cool and strain it to achieve a smooth base. Churn the cooled mixture in an ice cream maker until it reaches the desired consistency.

For the Tarte Tatin, peel the apples, remove the cores, and slice them evenly. Arrange these slices neatly in a small round baking dish. Make a caramel by heating the sugar and water together until a light brown color forms, then add the butter and pour this mixture over the apples in the dish. Bake the apples in a preheated oven at 180°C for about 20 minutes. Allow the dish to cool, then cover it with a sheet of puff pastry. Bake the Tarte Tatin again at 180°C for about 25 minutes, until the pastry is golden brown and crispy. Let it cool completely before flipping the tart out of the dish.

Serve the Tarte Tatin warm or at room temperature, accompanied by the homemade vanilla ice cream, a generous topping of the salty caramel crumble, and optionally finished with the vanilla chocolate decoration.

  • For an extra intense vanilla flavor, you can infuse the milk and cream with the vanilla pods for an hour before preparing the ice cream mixture.
  • Make sure the caramel doesn’t get too dark during preparation to avoid a bitter taste.

Share this page