Apple Tart, Gingerbread Ice Cream and Chestnut Chips
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 50 mins |
| Total Time | 4 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
Ingredients for the dough:
- 175 g butter, diced
- 75 grams sugar
- 1 egg (s)
- 300 grams flour
- 1 pinch (s) salt
- Butter and flour for the mold and for working
Ingredients for the topping:
- 6 apples
- 1 kg crème fraîche
- 1 kg sour cream
- 75 grams sugar
- 3 egg (s)
- 1 packet vanilla pudding powder
- 1 packet almond flakes
- 1 pack marzipan paste
- Icing sugar for the work surface and for dusting
Ingredients for the ice cream:
- 1 liter milk
- 1 liter cream
- ginger bread spice
- 8 egg yolks
- 1 kg sugar
- 2 vanilla pods or oranges, zest them
Ingredients for the chestnut chips:
- 1 package chestnut (s), peeled, pre-cooked
Print Recipe
Pin Recipe Instructions
- For the apple tart, knead the flour, sugar, vanilla sugar, salt, egg, almonds and butter with the dough hook of the hand mixer. Then work it again with your hands to make a smooth dough.
- Roll out the dough on a floured work surface into a circle with a diameter of approx. 28 cm. Place in a greased 26-inch tart pan with a lift-off base and a wavy edge, sprinkled with flour. Press the edge lightly and put the mold in the cold for about 30 minutes.
- In the meantime, mix the sour cream, sugar, eggs and pudding powder with the whisk of the hand mixer until smooth.
- Wash the apples thoroughly and use a core cutter to remove the core. Cut the apples into rings approx. 2 cm thick.
- On a work surface lightly dusted with powdered sugar, roll out the marzipan into a circle with a diameter of approx. 26 cm. Place on the tart base and spread the apple rings on top. Sprinkle with the flaked almonds and pour the icing evenly over them.
- Bake in the preheated oven at 175 ° C top / bottom heat or convection: 150 ° C, gas: level 2 on the lower rail for approx. 50 minutes. Take out of the oven, place on a rack and let cool down. Dust with powdered sugar.
- For the gingerbread ice cream, stir together the sugar, egg yolks and salt until the sugar has dissolved. Weigh out the spice mixture carefully, too much makes the ice cream too bitter, and stir in.
- Heat the milk together with the cream on the stove. Then slowly add the milk and cream mixture to the sugar mixture while stirring and put back on the stove.
- Let the ice cream simmer, but don`t boil it until it thickens. Remove from heat and let cool down to refrigerator temperature. Freeze in the ice cream maker.
- For the chestnut chips, cut the chestnuts into thin slices and bake them in the oven at approx. 150 ° C top / bottom heat until crispy
- Jan prepared this recipe as a dessert on Monday, December 14th, 2020 in the show “The Perfect Dinner” - Day 1 from Saarland.
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