A delightful dessert with an appley after taste
RECIPE DETAILS
For the toffee
1. Put all the toffee ingredients into a sauce pan and heat slowly stirring all the time until the butter melts and sugar dissolves.
2. Bring the mixture to a gentle simmer then cover the pan. Let it cook for about 2-4 minutes then uncover and continue to boil. Stir occasionally for 10-15 minutes, or until it reaches 130°C. It is vital that you cook the toffee for this length of time or it will not be set.
3. Line the largest flat baking tray you have with parchment. You can put the tray in the fridge to really speed things up. Pour the toffee onto the tray and place in the fridge to set. When it is cool enough weigh up separately 150g and 50g. The 50g needs to be very solid but the 150g can be a little soft.
For the apple tart
4. Roll the pastry on a lightly floured work surface to a 23 cm square, then using a 12cm cutter cut 4 discs. Transfer to a baking sheet lined with non-stick baking paper and chill for at least 30 minutes.
For the ice-cream
5. For the ice-cream, measure 300ml milk, 300ml double cream and 100g of the toffee. Put the milk, double cream and 150g toffee into a heavy-based saucepan. Heat it until just boiling then remove from the heat and allow to cool a little.
6. Meanwhile measure 100g of caster sugar. Then in a large bowl whisk the egg yolks with the caster sugar until they are well combined and slightly fluffy. Next slowly add the warm cream mixture into the eggs yolks stirring all the time.
7. Pour the mixture back into the pan and simmer gently stirring all the time until the mixture starts to thicken and coats the back of a wooden spoon.
8. Remove from the heat and pass through a sieve into a bowl. Put the mixture into an ice-cream machine and churn for 40 minutes. Chop the remaining 50g toffee and when the ice-cream is churned and about to go into the freezer fold in the toffee pieces. Then put into a tub and freeze until you are ready to serve. Freeze until you are ready to serve.
For the apple tart
9. Preheat the oven to 200°c.
10. For the apple tart, peel, core and cut each apple in half, then place in a bowl with the lemon juice and pour in enough water to cover.
11. Melt half of the butter and sugar in a pan, adding half of the apples which you have roughly chopped, then cover and simmer gently for 20 minutes, stirring occasionally. (Remember to stir the toffee mixture occasionally).
12. When the mixture is soft enough beat until you have a smooth puree. Take off the heat and leave to cool completely. Pop in a metal bowl ands pop in the fridge to speed things up.
13. Remove the ready made puff pastry from the fridge and prick all over with a fork then spread the cooled apple puree over the pastry base using a spatula, leaving a 1cm border around the edges.
14. Drain the remaining apples and cut them into thin slices, then use them to cover the apple puree in an overlapping layer.
15. Melt the remaining butter and brush all over the apples then brush the border with the beaten egg.
16. Bake the tart for 15-20 minutes or until the pastry is puffed up and golden brown and the apple slices are tender and lightly golden.
17. Remove the tart from the oven and sprinkle over enough icing sugar to cover the apple slices, then using a blow-torch caramelise the apples.
18. Blend the remaining toffee in a coffee grinder until you have a lovely dust.
