Apple Tarts with Gingerbread Ice-cream and Cider Butter

Name: Apple Tarts with Gingerbread Ice-cream and Cider Butter
Cuisine: United Kingdom
Ingredients: 400 ml / 14 fl oz milk; 5 egg yolks; 35 g / 1¼ oz caster sugar; 300 ml / ½ pint sweet cider; 1 tsp ground ginger; 3 Bramley apples; pinch of salt; 250 g / 9 oz flour, plus more for dusting; about 50 g / 2 oz caster sugar (depending on the acidity of the apples); 200 g / 7 oz unsalted butter; 125 g / 4½ oz granulated sugar; 1 vanilla pod; 100 g / 3½ oz caster sugar; juice and zest of 1 lime; 1 cinnamon stick; 4 discs of puff pastry, about 15 cm /6 6 inches across and 4 mm / 1/16 inch thick; 4 Granny Smith apples; Icing sugar, to glaze; 90 g / 3¼ oz butter, plus more for greasing the pan; 125 / 4½ oz golden syrup; 2 tsp baking powder

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

4 Granny Smith apples
4 discs of puff pastry, about 15 cm /6

Europe
United Kingdom
Dessert
Vegetarian
England

Method

Well ahead, ideally the day before, make the Gingerbread: preheat the oven to 190°C/375°F/gas 5 and grease a 23-cm / 9inch cake tin with butter, then dust the insides with flour. In