KACHEN #28 (Autumn 2021) English Edition

SEASONAL RECIPES
APPLE TART
WITH CINNAMON ICE CREAM
Serves 6 ‒ 8 30 minutes 40 minutes
For the tart
› 200 g flour (type 405)
› 170 g butter at room temperature
› 3 egg yolks (= 45 g egg yolk)
› 100 g sugar
› A pinch of salt
› 7 – 8 tart apples
(preferably red apples)
› Juice of one lemon
› Apple or quince jelly
› 5 tbsp orange juice
For the ice cream
› 3 egg yolks
› 200 g finest sugar
› 600 ml whole milk
› 2 tbsp cinnamon
The tart
1 Knead the flour with 150 g butter, the egg yolks, 75 g
sugar and a pinch of salt. Shape into a brick and place
in the fridge for 30 minutes wrapped in foil. Preheat the
oven to 190°C.
2 Take a little of the dough for the edge, spread the rest
of the dough in a springform tin lined with baking paper
and press to the edge with your fingers, alternatively
roll out on a little flour and place in the tin. Form the
remaining dough into a roll, place it on the edge of the
tin and press down.
3 Peel the apples by half so that a little of the beautiful
red skin remains, cut in half, remove the core, cut into
thin slices and immediately sprinkle with the lemon
juice. Place the apple slices close together in the dish,
cover with the remaining butter in flakes and sprinkle
with the remaining sugar. Bake for 20 minutes.
4 Boil the apple jelly with the orange juice. Brush the tart
with it and bake for another 20 minutes.
5 Remove the tart from the tin and leave to cool
completely on a cooling rack.
The ice cream
1 Whip the egg yolks with the sugar until pale and
creamy. This takes a little time; the sugar should be
completely dissolved.
2 Bring the milk to the boil and add to the egg yolk
mixture in a thin stream, while continuing to whisk,
then return everything to the saucepan.
3 Slowly bring to the boil, stirring constantly, just until
the cream has slightly thickened.
4 Remove from the heat, stir in the cinnamon and leave
to cool, stirring occasionally.
5 Transfer to the ice cream maker and freeze to form a
creamy cinnamon ice cream.
Serving
Divide the tart into pieces, place on a pretty plate and
top with a scoop of cinnamon ice cream.
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KACHEN No.28 | AUTUMN 21