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What’s a better way to take advantage of apple season than these ridiculously simple apple tarts? We’re happy to continue our month of easy desserts with a delicious recipe from Sarah Tuck’s new cookbook, Coming Unstuck. Serve with her no-churn ginger and whisky ice cream if you really want to go big (it’s easier than it seems!). Here’s how to whip everything up…
Apple Tarts With No-Churn Ice Cream
From Sarah Tuck’s Coming Unstuck
My fondness for whisky started a while ago. It’s no surprise then that I love it in this spiked ice cream, the perfect foil for the easy, rustic apple tartlets.
Apple Tarts With No-Churn Ice Cream
Serves 6
You’ll need:
For the no-churn ginger and whisky ice cream:
1 pint heavy whipping cream
1⁄2 cup sweetened condensed milk
1/8 tsp salt
1⁄3 cup finely chopped crystallised ginger
1⁄4 cup whisky
For the tarts:
13 oz puff pastry
3 Granny Smith apples
2 tbsp lemon juice
Finely grated zest of 1 lemon
3 tbsp sugar
1 tbsp melted butter
Powdered sugar for dusting
For the ice cream, whip the heavy whipping cream to soft peaks in a large bowl. Add the sweetened condensed milk and salt, then beat together until thick and well combined. Add the ginger and whisky, then beat together. Pour into a 2 1⁄2 pint container. Cover and freeze for 6 hours or overnight.
For the tarts, preheat the oven to 400F and put a baking tray in the oven to heat up. Roll out the pastry if necessary and trim it into 6 5-inch squares. Place the pastry squares on a piece of baking paper and refrigerate while preparing the apples.
Peel, halve and core the apples, then slice them finely. Toss the apples in the lemon juice, zest and 2 tablespoons of the sugar. Mark a 1⁄2-inch border around the edges of the pastry with the tip of a sharp knife and prick inside the borders lightly with the tines of a fork. Arrange the apples in overlapping half moons in the pattern of your choice – they don’t have to be too perfect. Brush the apples and pastry edges with butter, then sprinkle the remaining sugar over the apples.
Slide the pastry squares on the baking paper onto the hot oven tray and bake for 20-25 minutes. Rest for a few minutes before serving with a light dusting of powdered sugar. Top with and no-churn ginger and whisky ice cream.
Thank you so much, Sarah! Your new cookbook is stunning.
P.S. More recipes, including grilled cheese with apple, and dark chocolate tart with sea salt.
(Recipe excerpted from Coming Unstuck by Sarah Tuck. Photo by Sarah Tuck. Reproduced by arrangement with the publisher. This series is edited by Stella Blackmon.)
