Quick Tarte Fine Aux Pommes with Cinnamon Ice Cream

Fine Tarte Aux Pommes avec Cannelle Glacée (or Delicate Apple Tart with Cinnamon ice cream)

• 1/2 teaspoon cinnamon

• 1 teaspoon raw or demerara sugar

• 1 1/2 eating apples, peeled and cored

• 1 x 25cm thin round of puff pastry

• 20g unsalted butter, softened

• icing sugar

• toasted flaked almonds

Step 1 - Put a baking tray in the oven and preheat the oven to 220c or 200C fan forced. Mix the cinnamon and sugar together. Halve the whole apple and cut the 3 apple halves into very thin slices. You may need to slice the apple slices in halves or thirds again to get them thin enough (2mm but don't drive yourself crazy measuring it, the 2-3mm is more a guide).

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Step 2 - Place the pastry round a large sheet of baking paper (about the size of the baking sheet). Arrange the slices, overlapping, around the edge of the pastry round. Dot the butter and sprinkle generously with the cinnamon sugar mixture. Put the dressed tart directly onto the hot baking tray and bake for 15 minutes.

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Step 3 - Sprinkle with icing sugar and flaked almonds, if desired, and serve with a scoop of cinnamon ice cream

Recipe adapted from Stephanie Alexander's Cooking and Traveling in South-West France

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Cinnamon ice cream

An original recipe by Not Quite Nigella

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• 4 egg yolks

• 1/2 cup caster sugar

• 550ml cream

• 1/2 cup caster sugar

• 2 teaspoons of ground cinnamon

Step 1 - Heat cream until almost boiling in small saucepan

Step 2 - While cream is heating, whisk egg yolks and caster sugar until light and fluffy

Step 3 - Stir egg and sugar mixture into cream on low heat until thick and coating the back of a spoon. Stir in cinnamon

Step 4 - Freeze overnight. When ready to eat, ripen outside of freezer for 10 minutes to soften.

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