Apple Rose Frangipane Tarts with Icelandic Rye Bread Ice Cream – Recipe
How did "I'll keep it simple and just make the rye bread ice cream this week" turn into this?
I first spotted apple roses on a fellow baker @amz128's Instagram recently, and she was kind enough to point me in the direction of Cooking with Manuela's recipe. I fell in love. I also had a dilemma: I had already promised myself that I'd try to recreate Reykjavik's Cafe Loki's rye bread ice cream (using my recipe for Icelandic rye bread, also inspired by Cafe Loki). I also wanted to serve it alongside some sort of frangipane tart.
And so, in true Tash fashion, I decided to do it all at once.
Instead of using Manuela's method of rolling the apple slices up within a ribbon of puff pastry, I carefully rolled up the apple slices by themselves before popping the resulting rose into a separately-formed pastry case: this allowed me to put the frangipane at the bottom, first.
The ice cream recipe itself is a really easy no-churn one: because you use a high fat content mixture that's whipped up, there isn't any space for large ice crystals to form. So if you don't have an ice cream maker and don't want to bother with hourly manual whisking, this is the recipe for you.
The crunchy bits of toasted dark rye bread makes this ice cream really special. I had a bit of a moment with toasting bread, actually: at first I thought it'd be faster just to butter slices of it and toast it under the grill.
Wrong: the bread burned at the edges and remained soggy right in the middle. Out of desperation I chopped the burned bits off and crumbled the rest into a frying pan. It worked!
If you want to make the ice cream, please note that the bread takes seven hours to bake, and another couple of hours to cool completely. So if you'd like to make this whole dessert, plan in advance! The tarts themselves are quicker to make, though- and are impressive with surprisingly minimal effort.
I made some strawberry coulis (strawberries boiled in light sugar syrup and blended) to serve this with, and added a couple of mint leaves. I almost dusted everything with icing sugar as well, but I thought that would be too kitsch. Who doesn't love a bit of kitsch, though?
Let's go!
Ingredients for No-Churn Rye Bread Ice Cream:
-150g Icelandic rye bread, crumbled
-1 level tbsp butter (for pan-toasting the bread)
-600ml double cream
-1 tin condensed milk
-1tsp vanilla (paste is best for the vanilla bean seeds)
-A few drops custard flavouring (optional)
Ingredients for Apple Frangipane Tarts:
-1 block ready-made puff pastry (try and find the all-butter stuff)
-3 large red or pink-skinned apples
-1tbsp lemon juice + water for soaking the apple slices
-1 egg
-45g butter, melted
-45g caster sugar
-70g ground almonds
-1/2tsp almond extract
-1/2tsp vanilla
To Glaze:
-1tbsp strawberry jam
-2tsp rose jam
Method:
1) To make the ice cream, fry the crumbled rye bread in the butter until crisp and crunchy (use your spatula to break the chunks up a bit as you go), and let cool completely
2) Whip the cream until it forms soft peaks, then whisk in the condensed milk and flavourings
3) Fold in your crunchy rye bread bits, pour into a freezable container and freeze for at least five hours
4) Meanwhile, preheat the oven to 180 degrees C, slice the apples in half and remove the core (if you have an actual apple corer use this first)
5) Slice each apple half into thin, even slices and soak in a large, microwavable bowl of diluted lemon juice to help stop them from doing brown
6) Pop the bowl in the microwave for 3-4 minutes to soften the apple slices, drain and cool
7) Grease a 12-hole muffin pan (and, if you like, line with strips of baking paper), roll out the puff pastry dough, cut out circles bigger than the pan's holes and arrange them in the muffin pan to create little tart shells
8) Make the frangipane by mixing the ground almonds, melted butter, sugar, egg, almond and vanilla together
9) Scoop a heaped teaspoon of frangipane batter into each pastry case
10) It's time to make some roses! Take 9-10 slices of apple, arrange them in a row so they're overlapping on one side, and roll up this way:
11) Once you've rolled up your apple rose, carefully place it in one of the pastry case, push down carefully so it's firmly in the frangipane, and gently arrange your 'petals'
12) Bake for 20-30 minutes, or until the pastry is golden and cooked through, and brush with a little mixed strawberry and rose jam that's been thinned down with hot water
13) Let cool a little before serving (warm or cold) with your ice cream. Fancy strawberry coulis and kitsch mint leaves optional.
Enjoy!
I first spotted apple roses on a fellow baker @amz128's Instagram recently, and she was kind enough to point me in the direction of Cooking with Manuela's recipe. I fell in love. I also had a dilemma: I had already promised myself that I'd try to recreate Reykjavik's Cafe Loki's rye bread ice cream (using my recipe for Icelandic rye bread, also inspired by Cafe Loki). I also wanted to serve it alongside some sort of frangipane tart.
 |
| Freshly-baked rúgbrauð |
And so, in true Tash fashion, I decided to do it all at once.
Instead of using Manuela's method of rolling the apple slices up within a ribbon of puff pastry, I carefully rolled up the apple slices by themselves before popping the resulting rose into a separately-formed pastry case: this allowed me to put the frangipane at the bottom, first.
The ice cream recipe itself is a really easy no-churn one: because you use a high fat content mixture that's whipped up, there isn't any space for large ice crystals to form. So if you don't have an ice cream maker and don't want to bother with hourly manual whisking, this is the recipe for you.
The crunchy bits of toasted dark rye bread makes this ice cream really special. I had a bit of a moment with toasting bread, actually: at first I thought it'd be faster just to butter slices of it and toast it under the grill.
 |
| BAD IDEA |
Wrong: the bread burned at the edges and remained soggy right in the middle. Out of desperation I chopped the burned bits off and crumbled the rest into a frying pan. It worked!
 |
| Theeere we go. |
If you want to make the ice cream, please note that the bread takes seven hours to bake, and another couple of hours to cool completely. So if you'd like to make this whole dessert, plan in advance! The tarts themselves are quicker to make, though- and are impressive with surprisingly minimal effort.
I made some strawberry coulis (strawberries boiled in light sugar syrup and blended) to serve this with, and added a couple of mint leaves. I almost dusted everything with icing sugar as well, but I thought that would be too kitsch. Who doesn't love a bit of kitsch, though?
Let's go!
Ingredients for No-Churn Rye Bread Ice Cream:
-150g Icelandic rye bread, crumbled
-1 level tbsp butter (for pan-toasting the bread)
-600ml double cream
-1 tin condensed milk
-1tsp vanilla (paste is best for the vanilla bean seeds)
-A few drops custard flavouring (optional)
Ingredients for Apple Frangipane Tarts:
-1 block ready-made puff pastry (try and find the all-butter stuff)
-3 large red or pink-skinned apples
-1tbsp lemon juice + water for soaking the apple slices
-1 egg
-45g butter, melted
-45g caster sugar
-70g ground almonds
-1/2tsp almond extract
-1/2tsp vanilla
To Glaze:
-1tbsp strawberry jam
-2tsp rose jam
Method:
1) To make the ice cream, fry the crumbled rye bread in the butter until crisp and crunchy (use your spatula to break the chunks up a bit as you go), and let cool completely
2) Whip the cream until it forms soft peaks, then whisk in the condensed milk and flavourings
 |
| (Soft peaks look like this) |
3) Fold in your crunchy rye bread bits, pour into a freezable container and freeze for at least five hours
 |
| *DROOLS* |
4) Meanwhile, preheat the oven to 180 degrees C, slice the apples in half and remove the core (if you have an actual apple corer use this first)
5) Slice each apple half into thin, even slices and soak in a large, microwavable bowl of diluted lemon juice to help stop them from doing brown
6) Pop the bowl in the microwave for 3-4 minutes to soften the apple slices, drain and cool
7) Grease a 12-hole muffin pan (and, if you like, line with strips of baking paper), roll out the puff pastry dough, cut out circles bigger than the pan's holes and arrange them in the muffin pan to create little tart shells
 |
| Makes lifting the finished product out easy |
8) Make the frangipane by mixing the ground almonds, melted butter, sugar, egg, almond and vanilla together
9) Scoop a heaped teaspoon of frangipane batter into each pastry case
10) It's time to make some roses! Take 9-10 slices of apple, arrange them in a row so they're overlapping on one side, and roll up this way:
 |
| Five slices here, but you will need 9-10 |
11) Once you've rolled up your apple rose, carefully place it in one of the pastry case, push down carefully so it's firmly in the frangipane, and gently arrange your 'petals'
12) Bake for 20-30 minutes, or until the pastry is golden and cooked through, and brush with a little mixed strawberry and rose jam that's been thinned down with hot water
13) Let cool a little before serving (warm or cold) with your ice cream. Fancy strawberry coulis and kitsch mint leaves optional.
Enjoy!
Comments
Post a Comment