Apple Tarte Tatin with Rooibos Ice Cream
A delicious Apple Tarte Tatin that's laced with homemade rooibos ice cream.
Print
Pin
Servings: 6
Equipment
- Le Creuset tarte shallow cast iron or shallow cast iron
- basting brush
Ingredients
Rooibos Ice cream
- 1 ⅓ cup milk
- 4 Rooibos tea bags
- 1 can condensed milk
- 2 cups heavy cream or whipping cream
Caramelized Apples
- 4 tbsp butter
- 200 grams brown sugar or dark brown
- 2 tsp vanilla essence
- 6 large granny smith apples peeled, halved and cored
- Handful of roasted nuts walnuts
Phyllo Pastry
- 100 grams butter
- ¼ cup honey
- ½ tsp salt
- 8 sheet phyllo
Instructions
Rooibos Ice Cream
- Bring the milk and tea bags to a simmer. Once simmering, remove from the heat and steep the teabags for 5 to 10 minutes or until you have a strong brew. Allow the tea to cool for at least 10 minutes.
- Place cooled tea, the condensed milk and the whipping cream in a blender and whisk to combine. Continue whisking until the mixture is thick.
- Pour into a baking tin or other freezer-proof container and freeze for at least 4hrs or overnight. Remove after one hour and give the mixture a good stir. Return to the freezer. Remove again after another hour and stir again.
Caramelized Apples
- In a 10-inch tarte cast iron, add the sugar, butter and vanilla essence and bring to a medium heat. Continue stirring until the sugar has melted and bubbling. Add the apples and cook over medium-low heat until the apples are well caramelized, moving them around in the sugar to make sure they are cooking evenly. Once they are cooked, flip with the cored section facing upwards. Set aside whilst you preheat the oven and prepare the Phyllo crust. Note: whilst the apples are cooking you can feel free to add a dash of warm water or sherry if you'd like to loosen up the caramel or add a flavour.
Phyllo Pastry
- Bring a small saucepan to a medium heat and melt the butter, honey, and salt together.
- Remove from the heat and brush the mixture over one sheet of phyllo dough, top with another sheet and repeat. Refrain from brushing any butter on the last layer of pastry. Fold the phyllo so that it is the same width as the pan, then trim the corners and edges to fit over the apples. You want the layered phyllo to be slightly larger so you can tuck it in around the apples a bit.
- Bake at 190℃/375℉ for about 20 minutes or until the phyllo crust is golden brown.
- Invert the Tarte Tatin onto a serving dish. If any of the caramel is left in the pan, drizzle it on top and serving with the rooibos ice cream and roasted nuts.