Friday, November 03, 2006

Normandy apple tart and honey ice cream

The girls are on school holidays this week with a busy program in store : cinema, museums, bike rides, seeing friends,... and cooking with mum in the kitchen ! Here's a recipe to start with - apple tart and home-made honey ice cream from chef Jean-luc Tartarin.

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Preparation : 50 minutes
Cooking time: 20 minutes
Ingredients for 4 :
5 apples
Pastry :
60 gr butter
60 gr icing sugar
2 egg yolks
150 gr plain flour
1 pinch of salt
Pralin :
100 gr sugar
50 gr flour
50 gr powdered almonds
1 tbsp cinnamon powder
50 gr softened butter
Honey ice cream :
50 cl half fat milk
4 egg yolks
200 gr honey
15 cl single cream

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  • Pastry : Mix the icing sugar with the flour. Add the butter in lumps in the middle.
  • Crush the butter with the ends of your fingers, mixing in with the flour.
  • Beat the eggs with the salt, and add to the preceeding mixture.
  • Kneed the mixture together and into a ball with your hands. Flour the outside, and cool for an hour.
  • Honey ice cream : Bring the milk to the boil.
  • Beat the eggs and honey together in a bowl.
  • Pour the hot milk over the eggs and honey. Whisk together, and pass through a strainer.
  • Heat the mixture in a bain-marie on a medium heat until the mixture thickens stirring with a wooden spoon.
  • Take off the heat and leave to cool.
  • Mix in the single cream, and freeze the mixture using an ice-cream maker. Place in the freezer.
  • Pralin : Mix the sugar, flour, almond powder and cinnamon in a bowl.
  • Add the softened butter.
  • In a tart mould (or individual moulds) :
  • Roll out the pastry. Line the mould with ovenproof paper, or for individual moulds, I butter the inside and then use strips of paper, which help when turning out the tarts.

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  • Apply the pastry base and prick with a fork.
  • Peel, core and cut the apples into small cubes of around 1cm.
  • Fill the tarts with apple, then cover the top with the pralin.
  • Bake for 20 to 25 minutes.

Serve the tart warm with a spoon of ice cream and sprinkled with icing sugar.

1 comment:

Mimi said...

C'est belle, Hélene!

J'espére que vous écrirez plus tot!