Tarte Tatin with Butterscotch Ice Cream and a Crispy Apple Skin

Method

Butterscotch Ice Cream

Step one

Put the full fat milk into a bowl and add the Angel Delight Butterscotch Dessert Mix.

Step two

Use an electric whisk on a low speed until the mixture has combined then whisk on high speed for 1 minute.

Step three

Spoon the mixture into a quenelle silicone mould and fill 4 inserts. Freeze the ice cream for 75 minutes then remove from the moulds. |

Rough Puff Pastry

Step one

Preheat an oven to 180℃, 350°F, gas mark 4.

Step two

Place the flour into a mixing bowl and dice the phase margarine then add it to the flour.

Step three

Rub the phase into the flour using your fingertips until the mixture is flaky but not like breadcrumbs

Step four

Add the water and mix gently until the mixture comes together

Step five

Dust a workbench with some flour then fold the pastry a couple of times until smooth. Roll the pastry out to a rectangular shape roughly 10 cm by 20 cm.

Step six

Fold the pastry in half then flip it over and repeat the process two more times. On the last fold, cover the pastry in cling film and refrigerate for 20 minutes.

Step seven

Remove the pastry from the fridge and dust a workbench with some more flour and roll out the pastry as before, repeat this process one more time.

Step eight

On the last fold roll the pastry out to a square shape roughly 15cm by 15cm. Place an individual pie/tart case upside down on top of the pastry and cut slightly larger around the case. Repeat until you have 10 pastry discs. Gather up any leftovers and roll into a ball then divide it in half, take one half and mix with the cinnamon and icing sugar mixture

Step nine

Roll out the cinnamon pastry very thinly then place onto a baking tray lined with greaseproof paper.

Step ten

Bake at 180℃. for 10 minutes then leave to cool down. Once cooled, put the pastry in a food processor and blitz until you have crumbs for a plate garnish.

Tarte Tatin

Step one

Preheat an oven to 180℃350°F, gas mark 4.

Step two

Put the sugar in a heavy bottom pan on a low heat until the sugar has dissolved. Once dissolved, turn the heat to medium and cook until the sugar starts to caramelise and is golden. Add the phase margarine and turn the heat to low, stir the mixture and cook until the mixture has combined and is smooth.

Step three

Peel the apples but save the skins for later then quarter the apple and remove the core. Cut each quarter into half then add the apples to the caramel and toss the apples.

Step four

Put 4 pieces of apple into a tart case lying flat then pour over a quarter of the caramel sauce, top with a pastry disc and tuck it down the side of the apples.

Step five

Poke a hole in the pastry to allow steam to escape then bake for 35 minutes at 180℃350°F, gas mark 4. Leave to cool for a few minutes before turning out.

Step six

Cut the apple skins to about a finger’s length then put into a bowl along with the icing sugar and cinnamon and toss until well coated.

Step seven

Place onto a baking tray lined with greaseproof paper and bake at 180°C 350°F, gas mark 4 for 10 minutes turning halfway through.

Fruit Coulis

Step one

Put the fruits of the forest into a pan on a low heat and use a fork to mash them up. Add the icing sugar and cook for 1 minute.

Step two

Pass the fruits through a sieve then refrigerate to thicken. Used to decorate the plate.