How To make Apple Tarts with Ice Cream Part 1
1 1/2 lb Puff pastry dough
6 lg Cooking apples (like
Newton, Pippin, Granny Smith) 4 1/2 tb Butter
1/3 c Sugar
3 tb Calvados
1 Egg, lightly beaten
1/4 c Caramel sauce:
1 c Sugar
3/4 c Whipping cream
3 tb Unsalted butter, cut in
Small pieces Caramel ice cream: 8 Egg yolks
2/3 c Sugar
(see part 2 for more) SOURCE: SPAGO, W. SUNSET BLVD; LOS ANGELES. RAYMOND CABERNET SAUVIGNON, 1978. Preheat oven to 325. Roll out 1/2 dough until 1/8-in. thick and
line six individual tart pans. Peel, core, and thinly slice the apples. Heat 3 tablespoons butter in skillet, saute apples 3-4 minutes until golden. Sprinkle sauteing apple slices with sugar. Meanwhile, warm Calvados in saucepan. Pour warm brandy over apple slices, cover skillet for a few seconds, uncover, ignite. Fill tart pans with flambeed apple slices. Cut remaining 1-1/2 tablespoons butter in 6 pieces, lay 1 piece on each tart. Drizzle warm Caramel Sauce over tart fillings to glaze. Roll out remaining puff pastry dough until 1/8-in. thick. Cut out tops to cover tart shells. Cut design in center of each top with cookie cutter; place on top of tarts, leaving sides open. Gently brush dough with beaten egg. Bake in preheated oven 30 minute, until golden brown. Serve with Caramel Ice Cream. (see part 2 for sauce and ice cream)
How To make Apple Tarts with Ice Cream Part 1's Videos
Fine Dining Tarte Tatin (French Apple Tart) with Caramelized Apple Spiral & Vanilla Ice Cream
???????? Ingredients:
BAKED APPLES
Fresh Granny Smith apples
*Dark Caramel
50g sugar
50g unsalted butter
VANILLA ICE CREAM
1 cup heavy whipping cream
1 teaspoon vanilla bean paste
Sweetened condensed milk to taste (I used around 50g)
PUFF PASTRY
CREME FRAICHE
???????? Nguyên liệu:
TÁO NƯỚNG
Táo xanh tươi
*Caramel
50g đường
50g bơ lạt
KEM VANI
250ml kem whipping
1 muỗng tea vani có hạt
Sữa đặc có đường theo khẩu vị (Mình dùng khoảng 50g)
BỘT BÁNH NGÀN LỚP
KEM CHUA CREME FRAICHE
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Music by Justin John Stanley
#tartetatin #apple #caramel #tart #vanilla #icecream #plating #michelin #finedining #baking #puffpastry #pastry #appletart #dessertrecipe #pastrychef
Easy maple peach tarts with vanilla ice cream ????✨
#Repost @gemtakesfoodpics
• • • • • •
Easy maple peach tarts with vanilla ice cream ????✨
This dessert is cute, easy to make and tasty! The best thing is when the ice cream melts over the warm peaches and you get a bite full of sweetness, flaky puff pastry and creamy vanilla ice cream. This is also a lovely afternoon pick me up ???????? Peaches are juicy right now, too!
Ingredients (makes 4 tarts):
2-3 peaches, blanched under boiling water, peeled & chopped
2 tbsp maple syrup (or golden syrup)
4 pinches of cinnamon (1 for each tart)
1 puff pastry (pre-rolled from @jus_rol )
4 scoops of your favourite vanilla ice cream
Pop your chopped peaches and maple syrup in a bowl. You can either mix the cinnamon in or sprinkle it over the top later. Stir together. Cut 4 squares from your (I saved the end but of the roll and baked as a little snack, or you can add a couple peaches and make 6). Place the chopped peaches in the center of each square leaving a frame around the edges of about 1 inch. Add cinnamon if you didn’t before. Pop in the oven at 200c fan until pastry is golden and flakey. Serve with a big scoop of vanilla ice cream on top!
#peachcobbler #peachpie #puffpastry #dessertsofinstagram #easydesserts #maple #maplesyrup #maplesyrupseason #desserts #dessertideas #falldesserts #falldessert #cozyfood #quickdessert #easydessert #easyrecipe #hinch1905 #easyrecipes #wholefoods #wellandgood #wellandgoodeats #sharingplatter #partyfoodideas #fallfood #fallfoods #fruitdessert #partyfood #maplebutter #partyfoodideas
Apple tart fine with caramel ice cream (حلال)
Ingredients
* 250g puff pastry
* 3-4 Braeburn apples
* 20g unsalted butter, melted
* 1-2 tbsp golden caster sugar
* Icing sugar to dust
Method: How to make apple tart fine with caramel ice cream
1.Heat the oven to 200˚C/Gas 6. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 13cm plate or saucer as a guide, cut out 4 rounds and place on two large baking sheets. Prick the pastry all over with a fork to stop it puffing up.
2. Peel, core and thinly slice the apples.
3.Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly, placing 2 rings in the middle to finish. Brush them with melted butter and sprinkle with a fine layer of caster sugar.
4.Bake the tarts for 10 -15 minutes until the pastry is cooked. Dust with icing sugar and glaze with a blow torch.
5.Serve the tarts warm, with a scoop of caramel ice cream.
Apple Tart with Cinnamon Ice Cream by Christophe Lidy
Apple Tart with Cinnamon Ice CreamChristophe LidyGarcia & RodriguesRio de Janeiro, BrazilDessert, Great Chefs of the World #141Rum, whipping cream, and raisins add depth of flavor to layered apple tarts in simple pastry. Christophe Lidy makes h
Apple Tart with Caramel Ice Cream | The F Word
Season 4 of 6 of The F Word with Gordon Ramsay and celebrity cooking brigades.
Chef Ramsay prepares Apple tart fine with caramel ice cream recipe .
#TheFWord #GordonRamsay #Food #Cooking .
Ina's French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network
Ina turns a classic French bistro dessert into individual mini apple tarts ????
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French Apple Tart
Recipe courtesy of Ina Garten
Total: 2 hr 20 min
Prep: 20 min
Inactive: 1 hr
Cook: 1 hr
Yield: 6 servings
Level: Easy
Ingredients
For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water
Directions
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
This recipe has been updated and may differ from what was originally published or broadcast.
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Ina's French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network