India-Apple Cheddar Tarts with Cinnamon Ice Cream
This recipe is based on a method developed by Jeni Britton Bauer, who owns outstanding ice cream shops in Ohio and has written a book about making homemade ice cream. Most methods for producing creamy homemade ice cream involve adding egg yolks, something I've never been willing to do. With Jeni's method, the same creamy texture is attained by adding cornstarch and boiling the liquid to reduce the water content. Her method also involves adding a little cream cheese, something that I have omitted with good results. I have basically kept the same master ice cream recipe that I have used for years and just added the cornstarch and corn syrup that she recommends. You can freeze this ice cream and days later, it will still be creamy, with no ice crystals!
This recipe is based on a method developed by Jeni Britton Bauer, who owns outstanding ice cream shops in Ohio and has written a book about making homemade ice cream. Most methods for producing creamy homemade ice cream involve adding egg yolks, something I've never been willing to do. With Jeni's method, the same creamy texture is attained by adding cornstarch and boiling the liquid to reduce the water content. Her method also involves adding a little cream cheese, something that I have omitted with good results. I have basically kept the same master ice cream recipe that I have used for years and just added the cornstarch and corn syrup that she recommends. You can freeze this ice cream and days later, it will still be creamy, with no ice crystals!
- 1 teaspoon cinnamon
- 1 teaspoon light corn syrup
- 1/3 cup sugar
- 1/2 teaspoon nutmeg
- 1/2 cup sugar
- 1 cup cream
- 1/2 teaspoon sea salt
- juice of 1/2 lemon
- 2 granny smith apples
- 2 sheets frozen puff pastry
- 3 teaspoons melted butter
- sharp white cheddar cheese, sliced
- 1/2 cup chopped hazelnuts (toasted, if you like)
- for the cinnamon ice cream
- 2 cups half and half divided
- 3 teaspoon cornstarch
- 1/8 teaspoon kosher salt
- 1/2 vanilla bean seeds scraped out
- Carbohydrate 26.4099125067669 g
- Cholesterol 79.8350000508808 mg
- Fat 25.6025012618607 g
- Fiber 1.48200003247361 g
- Protein 4.61678250518005 g
- Saturated Fat 15.9650205072034 g
- Serving Size 1 1 Serving (227g)
- Sodium 2556.51953164266 mg
- Sugar 24.9279124742933 g
- Trans Fat 1.47208750030757 g
- Calories 344 calories
Step-by-step
- For the apple tarts: Defrost the frozen puff pastry in your refrigerator for a few hours or at room temperature just until unfrozen, but still cold.
- Line two baking sheets with parchment paper and preheat the oven to 400°F.
- Peel and core the apples. Slice very thinly into rounds.
- Blend the sugar, cinnamon, nutmeg, sea salt, lemon juice, and butter in a bowl. Toss the apple slices thoroughly in the mixture.
- Cut out rounds of the puff pastry with the biscuit cutter. Lay the rounds on the parchment paper and dock them with a fork.
- Lay a couple of slices of cheddar cheese on the pastry. Lay the apple slices on top of the cheese.
- Bake for about 20 minutes, until golden. Serve with cinnamon ice cream and chopped hazelnuts.
- To make the ice cream: Make a slurry in a little jar of 1/4 cup of the half and half and the cornstarch and shake well.
- In a medium saucepan, whisk together the rest of the half and half and the cream, sugar, corn syrup, salt, and vanilla bean seeds and the pod. Bring to a boil over medium-high heat and cook for 4 minutes; stir in slurry and cinnamon.
- Return to a boil and cook, whisking the mixture, until thickened, about 2 minutes.
- Remove from heat, remove vanilla bean and pour into a heatproof bowl. Refrigerate until very cold, stirring every once in a while.
- Pour the mixture into an ice cream maker and process for 30 minutes.
- Place ice cream in a plastic container, press plastic wrap on top of the ice cream and freeze.
A Taste of Autumn: India-Apple Cheddar Tarts with Homemade Cinnamon Ice Cream
As a busy working mom, finding time for elaborate cooking projects can be a real challenge. But I've always believed that even amidst the whirlwind of daily life, there's always room for a little indulgence, a moment of deliciousness to savor and share with my family. That's why I'm particularly fond of recipes that deliver maximum flavor with minimal fuss. This India-Apple Cheddar Tart with Cinnamon Ice Cream recipe is one of those gems—a delightful combination of sweet and savory flavors that's surprisingly simple to make.
The inspiration for this recipe came from the wonderful Jeni Britton Bauer, a true ice cream artisan. Her innovative approach to ice cream making, which eschews egg yolks in favor of cornstarch for achieving that creamy texture, is a game-changer. I adapted her method, adding a few personal touches, to create an ice cream that's both rich and remarkably easy to make. No more ice crystals! It's wonderfully smooth and creamy even days after freezing. And the tart itself? A perfect balance of sweet, tart apples, sharp cheddar, and flaky puff pastry—it's a delightful contrast that will tantalize your taste buds.
The Magic of Homemade Ice Cream: I always preferred the simplicity of not using eggs in my ice cream recipes. Jeni’s genius lies in using cornstarch to achieve a smooth, creamy texture without the fuss of egg yolks. It's amazing how a simple addition like cornstarch can elevate a homemade ice cream from good to extraordinary. The addition of corn syrup also contributes to the smoothness and prevents ice crystals from forming. This recipe gives you a creamy ice cream with a delicate cinnamon flavor – the perfect complement to the sweet and savory tarts.
The Delight of the Tarts: The combination of sharp cheddar cheese with tart Granny Smith apples and the buttery, flaky puff pastry is a match made in culinary heaven. It’s a wonderful autumnal treat that perfectly balances sweet and savory notes. I like to use a mandoline slicer for even apple slices; it saves time and produces uniform slices, leading to more even cooking. The cinnamon-sugar coating on the apples adds a touch of warmth and spice to the mix. The simple, yet effective method, requires minimal preparation and baking time. It’s a perfect dessert for busy weeknights or special gatherings.
Perfect for Sharing: These tarts are not only easy to make but also incredibly versatile. They can be served as a light dessert after a family dinner or as a delectable treat for unexpected guests. I've found that the combination of textures and flavors appeals to both adults and children, making it a perfect dessert for any occasion. And of course, the homemade ice cream adds that special touch that elevates the experience to something truly memorable.
So, the next time you're looking for a simple yet impressive dessert, give this India-Apple Cheddar Tart with Cinnamon Ice Cream a try. It's a recipe that combines the best of both worlds—effortless preparation and unforgettable flavor. The combination of the savory tart and the sweet, spiced ice cream is a taste sensation that's sure to become a new family favorite. Trust me, it's worth the effort (which is minimal!).
Ingredients List: (Remember to check your pantry and adjust the quantities accordingly!)
For the Apple Tarts:
- Granny Smith Apples
- Frozen Puff Pastry
- Sharp White Cheddar Cheese
- Cinnamon
- Sugar
- Nutmeg
- Sea Salt
- Lemon Juice
- Melted Butter
- Chopped Hazelnuts (optional)
For the Cinnamon Ice Cream:
- Half and Half
- Cream
- Sugar
- Light Corn Syrup
- Kosher Salt
- Vanilla Bean
- Cornstarch
- Cinnamon
Enjoy the process and the delicious results! Let me know how your baking adventure goes in the comments below.
