Nicole Dupper, the executive chef at Imibala Restaurant and Deli in Somerset West, has cooked for the world’s great and famous, from Margaret Thatcher to actor Michael Caine. For Nicole food is all about sharing knowledge and tastes…
Try her Baked Apple Tart with Vanilla Bean Ice Cream and Crème Anglaise recipe.
- 6 x round puff pastry discs
- 100g brown sugar
- 50g soft butter
- 6 Granny Smith apples, peeled, quartered and sliced
- 60ml apricot jam, melted
- Vanilla Bean Ice Cream and Crème Anglaise
- seeds of one vanilla pod
- 2 tins condensed milk
- 1ℓ whipped cream
- 250ml milk
- 250ml cream
- 8 egg yolks
- 150g castor sugar
- vanilla pod
- For the vanilla ice cream, combine vanilla seeds and condensed milk, then fold in whipped cream and allow to freeze overnight.
- For the Crème Anglaise, in a small pot combine milk, cream and vanilla pod and bring to the boil. Cream egg yolks and sugar until thick and creamy. Slowly add warm cream mixture to the eggs and combine. Transfer the mixture back to the pot and place over low heat, stirring all the time until mixture is thick enough to coat a wooden spoon. Remove from heat and serve hot or cold with apple tart.
- For the apple tart, preheat the oven to 200°C. Brush pastry with butter and sprinkle with brown sugar. Place on a baking sheet and bake until almost cooked. Remove from oven and set aside. Arrange apples on top of the pastry. Brush apples with melted apricot jam. Bake until golden brown.
- Serve with vanilla bean ice cream and Crème Anglaise.
Wine suggestion: Terra Madre Pommes Classique