APPLE-ROSEMARY TARTE TATIN + HONEYBLACK PEPPER ICE CREAM CHEF: SEAN FOWLER RESTAURANT: MANDOLIN TARTE TATIN INGREDIENTS:
ICE CREAM INGREDIENTS:
5 ripe honey crisp apples, peeled, cored, and sliced
2 cups heavy cream
1 cup sugar 2 oz. unsalted butter 1 tbsp. rosemary Pinch of salt 1 sheet puff pastry or pate brisée, cut in 11” circle METHOD: 1. Preheat the oven to 375°F. 2. C ook the sugar in a 10” sautée pan over high heat until it begins to turn amber and liquidy. Reduce the heat and stir occasionally so that the sugar does not burn. Once the sugar is an even amber color, remove it from the heat and stir in your butter. 3. A way from the heat, neatly arrange the apple slices around the pan. Sprinkle the rosemary and a pinch of salt over the apples. 4. D ock the dough with a fork or dough docker and place it on top of the apples. Tuck the edges under the apples. 5. B ake the tart in the oven for 25 minutes. Remove from the oven and allow it to cool for 5 minutes. 6. C arefully flip the tart onto a pan and serve immediately with ice cream.
2 cups whole milk ½ cup wild flower honey 1 tbsp. finely ground black pepper ¼ cup sugar 12 egg yolks Pinch of salt METHOD: 1. B ring the milk, heavy cream, honey, and black pepper to a boil in a sauce pot, stirring occasionally. Remove from the heat. 2. I n a separate bowl, whisk together the sugar, yolks, and salt. Temper the egg yolks with the milk-heavy cream mixture. Add the custard base back to the sauce pot and cook until it reaches 180°F or until it coats the back of a spoon. Pass the base through a strainer and refrigerate it until you are ready to use it. 3. T urn the ice cream base in an ice cream machine until frozen and serve.
Manteo to Murphy
/ OCTOBER 2020 / 15
