Condensed Milk Tarte Tatin with Fiordilatte Ice Cream and Cinnamon
Category: Desserts
Serves: 6
Preparation Time: 45 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 30 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweetened condensed milk | 100g |
| Butter | 140g |
| Granulated sugar | 180g |
| All-purpose flour | 400g |
| Egg | 1 |
| Egg yolk | 1 |
| Baking powder | 8g |
| Salt | 1 pinch |
| Renette apples | 3 |
| Granulated sugar (for caramelizing apples) | 150g |
| Butter (for caramelizing apples) | 50g |
| Water | 50ml |
| Whole milk | 1L |
| Heavy cream | 250g |
| Sweetened condensed milk (for ice cream) | 500g |
| Cinnamon sticks | 2 |
Instructions
Step 1: Make the Fiordilatte Ice Cream
Start by preparing the homemade Fiordilatte ice cream. In a saucepan, combine the sweetened condensed milk, whole milk, and heavy cream. Add the two cinnamon sticks to the mixture. Heat over medium heat until it comes to a boil, stirring occasionally. Once it reaches a boil, remove from heat and allow it to cool completely.
After cooling, strain the mixture through a fine mesh sieve to remove the cinnamon sticks and any remaining solids. Transfer the liquid into an ice cream maker and churn for about an hour, or according to the manufacturer’s instructions. If your ice cream maker does not have a built-in cooling function, place the mixture in the freezer for about 3 hours after churning to achieve a creamy consistency. Once ready, store it in the freezer until you’re ready to serve.
Step 2: Prepare the Tarte Tatin Pastry
For the pastry, start by preparing the dough. In the bowl of a stand mixer (or by hand), combine the cold butter, cut into cubes, and the granulated sugar. Mix until the butter and sugar are well incorporated. Then, add the sweetened condensed milk, egg, and egg yolk to the mixture. Beat the ingredients together until they form a light and slightly fluffy mixture.
Next, sift the all-purpose flour and baking powder together, then add to the mixture. Continue mixing until the dough comes together. Transfer the dough to a lightly floured surface and knead it briefly to form a ball. Flatten the dough into a square, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
Step 3: Prepare the Apples
While the dough is chilling, prepare the apples. Peel and core the Renette apples, then cut them into wedges. In a round or oval baking dish, arrange the apple wedges with the concave side facing up, forming a circle along the edges and placing the remaining wedges in the center.
Sprinkle the apples with the granulated sugar (150g) to help caramelize them during baking. Dot the apples with small pieces of butter (50g). Place the baking dish in a preheated static oven at 220°C (200°C if using a fan oven) and bake for 15 minutes, or until the apples begin to soften and caramelize. If using a fan oven, bake for about 5-8 minutes.
Step 4: Assemble the Tarte Tatin
While the apples are baking, remove the chilled pastry dough from the fridge. Roll it out on a floured surface into a circle that’s about 2mm thick and 2-3 cm larger than the diameter of your baking dish. Trim the edges of the dough using a knife to match the size of the dish.
Once the apples are ready, take them out of the oven and carefully place the dough circle over the apples. Gently tuck in the edges of the dough, pinching it to seal it over the apples. Use your fingers to press down and ensure the dough fits snugly around the filling.
Step 5: Bake the Tarte Tatin
Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the pastry is golden brown and cooked through. Once baked, remove from the oven and let the Tarte Tatin cool for about 10 minutes.
Step 6: Serve the Tarte Tatin
To serve, gently flip the Tarte Tatin onto a serving plate. Allow it to cool slightly before slicing. For an extra indulgent touch, serve each slice with a generous scoop of the homemade Fiordilatte ice cream, infused with cinnamon. The rich, creamy ice cream complements the caramelized apples and flaky pastry, creating a perfect dessert.
Enjoy your Condensed Milk Tarte Tatin with Fiordilatte Ice Cream and Cinnamon – a deliciously sweet and comforting treat that will impress your guests every time!
