Ron Paprocki’s Apple Tarte Tatin with Vanilla Ice Cream and Caramel Sauce.
Tarte tatin, vanilla anglaise and ice cream, puff pastry and caramel sauce by Ron Paprocki, Executive Pastry Chef of Gotham Bar and Grill in New York, NY.
- One 7” diameter round of puff pastry
- 3-4 Pink Lady apples
- 1.76 oz/50 g granulated sugar
- 1.76 oz/50 g unsalted butter
Line the bottom of a 4 ½” diameter copper or cast iron pot with the butter and sugar. Peel and core the apples. Cut each apple into three equal segments. Use a pairing knife and round off each apple segment by removing any flat areas on the cut side. In a circular pattern, line the apples in the pot. Place the puff pastry round on top of the apples, taking care that any excess be tucked in between the side walls of the pot and apples. Place the pot on a stovetop with medium-high heat to lightly caramelize the sugar and butter. Bake at 350°F for approximately 50 minutes or until puff pastry is golden brown.
Vanilla Anglaise and Ice Cream:
- 26.45 oz/750 g milk
- 17.6 oz/500 g heavy cream
- 1 vanilla pod
- 8.8 oz/250 g superfine granulated sugar
- 10.5 oz/300 g egg yolks
1. Bring the milk, heavy cream and vanilla pod to a boil.
2. Combine the sugar and yolks and temper into the milk mixture and continue to heat until the mixture coats the back on a spoon (approximately 180°F). Remove from heat and place over an ice bath and cool.
3. Anglaise is ready to be used as a sauce, or it can be spun in an ice cream machine.
- 26.45 oz/750 g T55 flour (all-purpose)
- 7 oz/200 g melted unsalted butter
- 6.17 oz/175 g milk
- 6.17 oz/175 g heavy cream
- 0.35 oz/10 g salt
- 17.6 oz/500 g unsalted butter
1. Combine flour and salt in a mixing bowl fitted with a paddle attachment. Add melted butter, milk and heavy cream while on low speed. Continue to mix on speed #1 for 1 minute followed by speed #2 for 3 minutes. Remove dough from mixer and refrigerate.
2. Line a ¼ sheet tray with plastic wrap and place the 17.6 oz/500g butter into it and form into a rectangle. Roll out dough to 7mm on a reversible dough sheeter and lock-in the butter. Give the dough 2 double-turns (book fold), rolling each time down to 7mm. Sheet dough to 2mm for tatin bases.
- 6.3 oz/180 g glucose or light corn syrup
- 8.4 oz/240 g granulated sugar
- 2.1 oz/60 g unsalted butter
- 1 oz/30 g heavy cream
In a pot, bring to a boil the glucose and sugar and continue to boil until a medium-amber color is achieved. Add the butter to arrest the cooking process, followed with the heavy cream. Bring the mixture back to a rolling boil and remove from heat and cool.
Serve the tart with a quenelle of Vanilla Ice Cream and some Caramel Sauce.