Caramel Apple Tarte Tatin & Roasted Peanut Ice Cream

Who said kids get to have all the fun? This grown-up dessert is a spin on the classic kid’s treat and fall favourite, caramel apples.

If you’re looking to switch up your Thanksgiving dessert, this recipe will be a welcomed alternative. Tart Granny Smiths help it to capture the fall flavours of caramel apples, yet its hit of thyme and puff pastry will make it adult-friendly and dinner party fantastic.

And those with no storage space have no fear! This ice cream, a rich, peanut infused creme anglaise with a hit of salt, requires no churning. That’s right. No dusty, decades old and duct taped ice cream machines needed. You were right to throw that thing away and never look back. Just make sure to allow at least 4 hours of freezing time.

Roasted Peanut Ice Cream

Prep Time: 5 minutes

Cooking Time: 15 minutes

Freezing Time: 4 hours

Make Ahead: Up to 1 week

• 3 cups heavy cream
• 1/4 cup sugar
• A healthy pinch of salt
• 2 egg yolks
• 1 cup roasted peanuts
• 1 cup chopped and roasted peanuts (for garnish)

1. Add cream, sugar and salt to medium sauce pan.
2. Cook on medium heat until simmering and sugar is dissolved.
3. Remove from heat.
4. To bowl of 2 egg yolks, slowly whisk in a few tablespoons of warmed cream.*
5. Add cream and yolk mixture back into saucepan.
6. Add 1 cup roasted peanuts and set aside for 10 minutes to allow flavours to infuse.
7. Pour cream through fine mesh strainer and into freezable dish.
8. Discard all nuts and bits left in strainer.
9. Let cream cool to room temperature before covering and adding to freezer.
10. Let freeze for at least 4 hours before using.
11. Before serving, top with chopped and roasted peanuts.

*Egg Yolks & Tempering

Egg yolks add a creamy, silky texture to ice cream bases like this one. By gently raising their temperature to that of the cream, we prevent them from curdling. And technically, by adding yolks to our ice cream base we can officially call it a “creme anglaise”; a silky smooth sauce that usually accompanies fanciful desserts. By freezing it, we’re going to get an ultra thick and rich ice cream.

Caramel Apple Tarte Tatin

Prep Time: 20 minutes

Cooking Time: 45 minutes

Resting Time: 10 minutes

Make Ahead: up to 3 days

Caramel:

• 3/4 cup sugar
• 1 Tbsp liquid honey
• 1/4 cup water
• 3 Tbsp butter, cold and cubed

Filling:

• 4 Granny Smith apples, peeled, cored and halved
• 1 Tbsp fresh thyme leaves

Pastry:

• 1 sheet store-bought puff pastry
• some flour for dusting and rolling

*Sugar Safety:

When dealing with hot sugar, always be very careful never to have kids around and to never touch the hot sugar or caramel.  Also, be sure to turn your pan handles in to avoid them accidentally being knocked off the stove. Sugar can exceed temperatures far beyond that of boiling water and cause serious injury. No joke.

1. Pre-heat oven to 350 F
2. To medium pan, add water, sugar and honey for caramel.
3. At medium heat, let simmer until a medium amber colour and slightly smoking
4. Immediately remove from heat and whisk in butter. Set aside.
5. Carefully arrange apples cut-side-up over caramel.
6. Sprinkle with fresh thyme leaves.
7. Roll out thawed, but still cool pastry until it can generously cover apples and edges of pan.**
8. Gently lay over apple filling and edges of pan.
9. Fold excess pastry ends to fit.
10. Using head of a wooden spoon, tuck edges of pastry into pan and snuggly around filling
11. Add to oven and bake for 45 minutes until pastry is a deep, golden brown.
12. Remove from oven and let rest for 10 minutes.
13. Carefully invert onto dish.

To Re-Heat: 350/10 minutes

**Puff Pastry Tips:

Always let your store bought, frozen puff pastry thaw in the fridge. And when when rolling, be sure to work fast. If you’re pastry is getting warm and flimsy, pop it back into the fridge for 10 minutes before working with it again. This is done because the butter pockets in your pastry need to stay nice and cool. Cold pockets of butter mean they melt when they hit the warm oven, causing them to steam and form layers. This is how pastry gets it puff!