Apple Tart with Cinnamon Ice Cream ▶
Rum, whipping cream, and raisins add depth of flavor to layered apple tarts in simple pastry. Christophe Lidy makes his own cinnamon ice cream; rich vanilla could also be used.
- Cinnamon Ice Cream
- Egg Yolks - 12
- Milk - 3 cups
- Vanilla Bean - 1/2
- Sugar - 1-1/2 cups
- Cinnamon Sticks - 3
- Cinnamon - 1 tablespoon, ground
- Nutmeg - 1/4 teaspoon, ground
- Pastry Shell
- Unsalted Butter - 1 cup (2 sticks), at room temperature
- Confectioner’s Sugar - 1/2 cup, sifted
- Egg - 1
- Egg Yolk - 1
- All-Purpose Flour - 1 cup
- Raisins - 1/4 cup
- Apples - 4
- Lemon - 1
- Rum - 2 tablespoons
- Eggs - 4
- Heavy (Whipping) Cream - 1 cup
- Sugar - 1 cup
- Confectioner’s Sugar - 2 tablespoons
- Cinnamon - 1 teaspoon
To make the ice cream: Whip the egg yolks in a deep bowl until they are light yellow and frothy. In a heavy saucepan over medium heat, combine the milk and sugar. Split the vanilla bean and scrape the little seeds into the milk mixture. Add the cinnamon sticks, cinnamon, and nutmeg, increase the heat to medium-high, and let the mixture come just to a boil (scald). Slowly whisk one cup of the hot mixture into the egg yolks. Whisking constantly, pour the egg mixture into the remaining milk mixture. Place in the top of a double boiler and cook slowly until the mixture coats a spoon. Remove from heat, place in a bowl of ice cubes, and let chill. Stir in the heavy cream. Let the mixture cool. When cool, strain through a fine-meshed sieve, place in a ice cream machine, and proceed to freeze according to instructions for the machine. Store in the freezer.
To make the pastry shell: Combine the butter and confectioner’s sugar in the bowl of an electric mixer. Cream together, then add the egg and egg yolk and beat until mixed. Add the flour and beat to mix. Form the dough into 2 equal balls. Wrap and chill 1 ball of dough for 2 hours; freeze the second ball of dough for later use.
Roll out the chilled ball of dough on a well-floured work surface. Roll up the circle of dough onto the rolling pin, then unroll it across a pie pan. Press the dough into the pan, being careful not to stretch it. Trim and flute the top edge.
To make the filling: Place the raisins in the warm water and let stand 10 minutes to plump them up. Peel the apples and slice them thin in a mandolin or other slicer. Put them in a large bowl and squeeze the lemon over the slices to keep them from turning brown. Drain the raisins and toss with the rum in a small bowl. Add the raisins to the apple slices and toss together.
In a medium bowl, whisk together the eggs, cream, and sugar. Pour the mixture over the apples and raisins. In a small bowl, mix together 2 tablespoons confectioner’s sugar and 1 teaspoon of cinnamon, and reserve.
Preheat the oven to 300 F. Pile the apple mixture into the pastry shell. Bake for 45 minutes, or until the apples are soft and the pastry is golden. Remove and sprinkle with the reserved sugar-cinnamon mixture. Let cool slightly.
To serve: Cut into wedges. Serve with cinnamon ice cream.