Tempt your taste buds with something sweet this weekend, with a delicious Apple Tatin with salted honey ice cream.
You may ask why a famous French dessert is in a book about Basque cuisine. Well, there are two main reasons for this. Firstly, the Basque region has an abundance of delicious apples and secondly, I just love this recipe. What more can I say?
* 200 g (7 oz) caster (superfine) sugar
*50 g (2 oz) unsalted butter
*few sprigs of lemon thyme
*5–6 dessert apples, peeled, cored and halved
*500 g (1 lb 2 oz) all-butter puff pastry
*plain (all-purpose) flour to dust
For the ice cream
*600 ml (20 fl oz) full-fat (whole) milk
*50 g (2 oz) caster (superfine) sugar
*190 g (6½ oz) runny honey
*6 free-range egg yolks
*1 teaspoon flaky sea salt
*500 ml (17 fl oz) double (heavy) cream
To make the ice cream, heat the milk with the sugar until almost boiling. Beat the honey, egg yolks and salt together in a bowl until light and fluffy. Pour the hot milk over the egg mixture, stirring until smooth.
Pour the mixture back into a clean pan and put over a medium to low heat and cook, stirring constantly, until you have a thick, smooth custard. Pour into a bowl and, when cold, stir in the cream. Pour into an ice-cream maker and churn until set, then scoop into a container and freeze until ready to serve.
For the tatin, pour the sugar into a heavy-based ovenproof frying pan with a 20 cm (8 in) diameter base and add a couple of tablespoons of water. Stir to mix, then place over a low heat and cook very gently, stirring, until the sugar has dissolved. Stop stirring, increase the heat to high and bubble until you have a dark golden caramel. Add the butter, stirring quickly until smooth, then put the apples, cut side up, into the pan, with the thyme. Return to a low heat and cook for 10 minutes, then set aside to cool completely.
Preheat the oven to 200°C (400°F/Gas 6).
Roll the pastry out on a lightly floured surface and cut a round a bit bigger than the pan. Tuck the pastry over the top of the apples so it sits snuggly round the side of the pan.
Bake for 25–30 minutes until the pastry is golden. Leave to stand for 10 minutes before turning out onto a plate and serving with the salted honey ice cream.
Tip: If you don’t have an ice-cream maker, pour the mixture into a deep plastic container and freeze for 2 hours, then beat with an electric hand whisk to break up the crystals and freeze for a further hour. Repeat twice, then freeze until solid.
BASQUE: Spanish Recipes from San Sebastián and beyond by José Pizarro (Hardie Grant, £25.00)
Photography: Laura Edwards