Name: Tarte Tatin with lavender honey ice-cream
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
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)

Tarte Tatin with lavender honey ice-cream

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

Serves 6

Prep

15M

Cook

55M

Total

1H 10M

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.