Apple tartlet with puff pastry baked “à la minute” served with Bourbon vanilla ice cream and Calvados caramel (serves four)
4 sheets of puff pastry
100 g sugar
100 g melted butter
300 g sugar
100 ml cream
500 ml milk
8 egg yolks
150 g sugar
3 vanilla beans
Blanch the egg yolks with sugar and cook the vanilla and the milk. Stir with a wooden spoon and let the mixture cool down. Once the ice-cream has been prepared store in the freezer.
Let the sugar caramelise in a cocotte. Combine with the heated cream until the sugar has fully melted and then add the apple peel. Strain and then let fully cool down. Poach three times in boiling water, always refresh the water.
Puff pastry tartlet
Cut a circle out of the sheet of puff pastry and prick with a fork. Peel the apple, remove the core and slice. Create a pyramid with the stacked apples and sprinkle with clarified butter, place in the oven at 150°C. Bake and sprinkle with butter and sugar now and then.
Dressing the plate
Place the tartlet on the plate. Coat the plate with caramel. Serve a glass of Bastogne biscuit ice cream with the apple tart. Drink a glass of cider with it!
Recipe: Christophe Nachtergaele (AEG Cooking Club)