Pineapple and Apple Tart Tatin with Vanilla Pod Ice Cream

Name: Pineapple and Apple Tart Tatin with Vanilla Pod Ice Cream
Yield: Serves 8
Cuisine: French
Ingredients: 150 g sugar; 2 vanilla pods, seeds removed (keep the seeds); ½ litre milk; 6 egg yolks; 400 g castor sugar; 100 ml water; half a pineapple, peeled, cored and cut into 2 cm chunks; 100 g butter; 4 Golden Delicious apples (they are the best to cook), peeled and cut into quarters, pips removed; 8 discs of puff pastry (see BASICS), ½ cm, 12 cm diameter

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

Ingredients

8 discs of puff pastry (see BASICS), ½ cm, 12 cm diameter

Europe
France
Vegetarian
Pie
Winter
Mediterranean

Method

Make the ice cream the day before. Place the seeded vanilla pods with the milk in a saucepan and scald (bring to a simmer without boiling). While the milk is warming, combine the egg yolks, sugar and vanilla seeds and whisk until the mixture is creamy and the sugar is dissolved. When the milk is at simmering point, remove from the stove and pour it onto the yolk mixture, stirring gently