Wednesday, December 23, 2009

Torta di Mele con Gelato Vaniglia

This is a classic delicious fall/winter recipe of warm apple tart with a very intense vanilla bean gelato. If you have a winter farmer's market around you can go there to score yourself some good apples and milk which will make all the difference in this simple recipe. This recipe makes 3 tarts yet plenty of gelato so you can adjust recipe accordingly if you like.

For the tart:
3 Granny Smith Apples
1/2 stick of butter
pinch of salt
1/3 cup brown sugar
1t grated cinnamon stick
dash of grated nutmeg
5 cloves
1 sheet puff pastry, homemade or store bought
1 egg
sugar for dusting

For the gelato:
2 cups Whole milk, best quality
1/2 cup sugar
1 vanilla bean, split and seeded
1T cornstarch
pinch of salt

make gelato
pour all of the milk except 2T into a sauce pan
add remaining 2T of milk to the cornstarch in separate container and mix together
add the sugar and the vanilla seeds and pod to the sauce pan
bring to a boil over med heat
add some of the hot milk to the cornstarch mixture and whisk together
add the cornstarch and milk mixture back to the hot cream and cook over medium low heat for 5 minutes until cream thickens slightly
add pinch of salt
remove from heat transfer to separate container
allow to cool at room temp for half hour
transfer to air tight container, cove rand refrigerate over night

next day
strain the vanilla pod out and transfer to ice cream machine and follow its instructions to complete
pull puff pastry out of freezer and allow to thaw for 40 minutes
peel and slice apples
heat butter in saute pan until just reaches brown butter stage
add brown sugar, apples, and spices
saute until apples are just tender, NOT FALLING APART
add pinch of salt
remove from heat and allow to cool
take the sheet of puff pastry and roll it out slightly
cut into 6 pieces
take three of the sheets and cut ovular shapes in the top to vent the tarts
place the cooled apple mixture on the bottom of side of the tart
cover with the vented layer
use a fork and press down to seal the edges
whisk the egg together and brush the top of the tarts with the egg wash
sprinkle the top lightly with sugar to help give it a little crust
place on a sheet pan lined with parchment and place in pre heated 400F oven and bake until nice and golden brown on the top 20-25 minutes
remove from oven and allow to cool slightly
scoop the vanilla gelato on top of the tart and serve immediately

No comments:

Post a Comment