It wouldn’t be Christmas without egg nog, so we’ve paired our tart with a boozy no-churn ice cream inspired by the much-loved cocktail. We used Jazz apples for their delicate sweet-tart taste.
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Yields:
6 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 45 mins
Cal/Serv:
656
Ingredients
FOR THE ICE CREAM
300 ml double cream
1/4 tsp. whole nutmeg, freshly grated
2 cinnamon sticks
2 tsp. vanilla bean paste
2 Tbsp. bourbon
100 ml condensed milk
FOR THE TARTE TATIN
75 g butter, chilled and chopped
6 Jazz apples, about 900g total, peeled, cored and quartered
100 g caster sugar
1 tsp. vanilla bean paste
1/4 whole nutmeg, freshly grated
320 g ready rolled puff pastry sheet, we used Jus-Rol
Directions
Step 1To make the ice cream, combine the cream, nutmeg, cinnamon and vanilla in a medium pan; bring to a simmer over medium heat. Remove from heat, stir in bourbon and leave to cool completely.
Step 2Strain the cooled cream into a medium bowl (discard cinnamon sticks) and add the condensed milk. Beat with a handheld electric whisk until mixture holds soft peaks. Scrape into a 500ml freezer-safe container. Freeze until solid, about 6hr.
Step 3To make the tatin, melt 25g butter in an ovenproof frying pan that measures about 22cm at the base. Add the apple pieces in a single layer, rounded sides down, and cook over medium heat for 10-15min, or until beginning to soften and caramelise. Remove apples to a plate. Wipe pan clean with kitchen paper.
Step 4Sprinkle the sugar in an even layer in the pan, heat until melted and you have a deep, dark golden caramel – do not stir, swirl the pan instead. Remove from heat and carefully add the remaining butter (it will splutter!), swirling pan to melt, then gently whisk in the vanilla and nutmeg (it may look a bit split at this point). Return the apples to the pan, arranging them neatly, tightly packed together, rounded sides down.
Step 5Preheat oven to 200°C (180°C fan) mark 6. Unroll pastry and cut out a rough 24cm circle (rolling pastry out a little more, if needed, first) and prick all over with a fork. Lay pastry on top of apples, tucking edges down slightly into pan. Transfer pan to oven; bake for 40-45min until pastry is deep golden brown.
Step 6Carefully remove pan from oven and wrap the handle with an oven glove or tea towel (to remind you it’s hot!). Leave to cool for 5min. Remove the ice cream from the freezer and soften at room temperature for 5min. Carefully invert the tart on to a serving plate and serve in slices with the ice cream.
GET AHEAD Make ice cream up to 1 month ahead. Cook tarte tatin and turn out on to a large plate, cool completely then wrap well (including plate) and freeze for up to 1 month. Defrost in fridge overnight, transfer to a baking tray and reheat in an oven preheated to 200°C (180°C fan) mark 6 for 15min, until piping hot.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
