Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Apple Tart
For the Vanilla Ice Cream
Method
For the Apple Tart
- 1
Prepare the Dough
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
- 3
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 4
- 5
- 6
Bake the Tart
Bake the tart in the preheated oven for 35-40 minutes, or until the apples are tender and the crust is golden brown. Remove from the oven and let cool slightly.
For the Vanilla Ice Cream
- 7
Mix the Ingredients
In a mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is dissolved.
- 8
Chill the Mixture
Cover the bowl and refrigerate the mixture for at least 2 hours or until thoroughly chilled.
- 9
Churn the Ice Cream
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 10
Freeze the Ice Cream
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.
