Apple Tarte Tatin with Damson Ice Cream

Ice Cream
250g Damson Jam
500ml Milk
500ml Cream
10 egg Yolks
150g Sugar

Warm the milk and cream till almost boiling, then remove from heat.

Make a paste with yolks and sugar, and beat with a whisk, or in a mixer, till pale and fluffy.

Add the milk and cream to the yolk paste slowly, and be careful not to split the egg mix.

Return to the heat and cook mixture until thick, and coats the back of a spoon ( 71?C)

Churn the mixture in an ice cream machine, or place in a freezer, and stir every 30 minutes until set.


Tatin
100g Butter
100g Sugar
Pinch of Cinnamon
2 Apples
200g Puff Pastry

Cream butter, sugar and cinnamon together to make a pale yellow paste.

Peel and core the apples, and cut them into quarters.

In a heavy bottomed pan, make ½ cm layer of butter paste.

Arrange the apples in the pan.

Roll out puff pastry, big enough to cover the pan, and lay the pastry over the apples; folding in the edges to keep the apples enclosed.

Make a small hole in the middle of the pastry.

Place the pan on a high heat till the sugar and butter paste turns to caramel and starts to bubble.

Cook in the oven for 10 minutes or until the puff pastry is golden at 180 degrees C.

Remove from the oven and turn out onto a try immediately.

Serve with ice cream.


This recipe was kindly submitted by The Punch Bowl Inn, Cumbria