- 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
Apple Tart with Vanilla Ice Cream
Gary Parsons
18th June 2014
Apple Tart with Vanilla Ice Cream
Apple Tart with Vanilla Ice Cream
Serves 10
Ingredients
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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