Apple Tart with Vanilla Ice Cream

Gary Parsons

Gary Parsons

18th June 2014
Gary Parsons

Apple Tart with Vanilla Ice Cream

Apple Tart with Vanilla Ice Cream

Serves 10

Ingredients

  • Brakes Puff Pastry Sheets 58x36cm 1x16
  • Apple Solid Pack Compass 2.6KG
  • S Fairtrade Icing Sugar 4x3kg
  • Granny Smith Med - Small pack
  • S T&L Fairtrade Caster 10x1kg
  • Brakes Unsalted Butter (70055) 20x250g
  • Ice Cream Vanilla Carte Dor 5L
  • Syrup Coffee Caramel Da Vinci 1L
  • Petal Decor - Choc/Nut

Method

Cut puff pastry into rounds, spike with a fork & refreeze
Blitz the solid pack apple to a pulp, add the icing sugar & reduce on the stove
Peel & cut apples into ¼'s, remove core and slice length ways then cut in ½, keep in lemon juice & water
Spoon the apple compote onto the pastry disc
Drain the apple slices & dry, then arrange around the pastry disc
Sprinkle the caster sugar over the top, add some knobs of butter on top.
Bake for 15-20 minutes at 170ºC on a pre-heated tray
Drizzle the caramel sauce around and arrange as photo
NB: 80 balls of Ice cream from 5Ltr Tub

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