Apple Puff Tart with Amarula Ice Cream

Apple Puff Tart & Amarula Ice Cream / Karen E Photography (p)

 Jackie Cameron
I’m not sure whether it was the poached-apple puff tart or the Amurala ice cream that convinced Karen Edwards to keep coming back for tasters. At that stage my sous chef, Elaine Boshoff, and I were taking very unprofessional photographs with our very basic cameras. With her keen eye, Karen made a huge difference to our column all those years back.
— Jackie Cameron

Apple Puff Tart

Yields: 12/6 Large Portions

Ingredients:

  • 6 Apples, peeled, decored and cut in half or quarters depending on apple size
  • 2 Star Anise
  • 125ml Treacle Sugar
  • 2 Bay Leaves, fresh
  • 200ml Orange Juice
  • 1 Lemon, cut in quarters
  • 1 Orange, cut in quarters
  • 750ml Red Wine 

Extras:

  • 1 roll Puff Pastry, I do recommend making your own as nothing can compare to this
  • 2 Egg Yolks, lightly whisked
  • Honey 

Method:

  1. Put all ingredients into a pot and simmer for about ten minutes.
  2. Leave the apples overnight in the refrigerator to absorb and infuse.
  3. Remove these apples from red wine mixture and place on paper towelling so excess moisture is remove.
  4. Change paper when necessary and leave them on this paper for as long as possible - overnight would be ideal.
  5. Cut a nice size round of puff pastry (9cm cutter), glaze with egg yolk, top with an apple piece and a drizzle of honey.
  6. Oven bake at 200°C until the puff pastry is fully cooked.
  7. Serve hot with below amarula ice cream. 

Amarula Ice Cream

Yields: about 1.5 litres

Ingredients:

  • 175ml Amarula liqueur
  • 1 litre cream
  • 6 egg yolks
  • 250g white sugar 

Method:

  1. Heat the Amarula and cream in a pot.
  2. Whisk the egg yolks and sugar well. Add the warm cream to the egg mixture and mix well.
  3. Return mixture to the stove and cook in a double boiler to form custard. Strain and cool overnight.
  4. Churn in an ice cream machine. If an ice cream machine isn't available place chilled mixture into freezer.
  5. Whisk every 30 minutes until frozen to create a light, fluffy ice cream.