Apple Tarte Tatin Recipe
Caramel Sauce, Baileys Ice Cream,
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Ingredients
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For the Tarte Tatin
For the Caramel Sauce
For the Baileys Ice Cream
Method
For the Tarte Tatin
- 1
Prepare the apples
Peel, core, and cut the apples in half. Set aside.
- 2
Make the caramel
In a large oven-safe skillet, melt 100 grams of butter over medium heat. Add 150 grams of sugar and stir until the mixture becomes a light caramel color.
- 3
- 4
Top with pastry
Cover the apples with the puff pastry, tucking the edges down around the apples.
- 5
Bake
Preheat the oven to 200°C (400°F) and bake for about 25-30 minutes or until the pastry is golden brown.
- 6
Invert and serve
Let cool for a few minutes, then carefully invert the tart onto a serving plate.
For the Caramel Sauce
- 7
Make the caramel sauce
In a saucepan, combine 100 grams of sugar and 50 ml of water. Cook over medium heat until the sugar dissolves and turns a deep amber color. Remove from heat and carefully stir in 50 grams of butter and 100 ml of heavy cream until smooth.
For the Baileys Ice Cream
- 8
Mix ingredients
In a mixing bowl, combine 500 ml of heavy cream, 400 grams of sweetened condensed milk, 100 ml of Baileys Irish Cream, and 1 tsp of vanilla extract. Whisk until well combined.
- 9
Freeze
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Alternatively, pour into a container and freeze until solid, stirring every 30 minutes for the first 2 hours.