Tarte with Lemon Curd Ice Cream
Ingredients
- lemon curd
- natural yogurt
- 2-6 granny smiths apples or your favourite local apples
- sugar
- butter
- 200 g plain flour
- 100 g cold butter (cut into cubes)
- 1 eggs yolk
Method
- Mix equal amounts of lemon curd and yogurt in a metal bowl and freeze.
- To make the shortcrust
pastry, rub the butter and flour together until the mixture resembles
breadcrumbs. Bind this with the egg yolk and bring the pastry together,
add a little water if it is too dry. Wrap in cling film and place in the
fridge.
- Peel, core and slice
the apples. Take two small pans and rub some butter on their bottoms,
sprinkle with sugar and place on a medium heat on the cooker.
- When the mixture turns
brown and starts to bubble, remove the pans and arrange the apples on
the caramel, return to a low heat for five minutes, watching so they
don’t burn.
- Preheat the oven to
180°C. Roll out the pastry into two discs, cut and place on top of the
apples, pressing down. Prick holes in the pastry to let any steam out.
- Bake for 15-20 mins until golden brown.
- Carefully turn the tart onto a plate and top with a spoon of the lemon curd ice cream.
