Tarte tatin with condensed milk with fiordilatte ice cream and cinnamon
- Vegetarian
- Energy Kcal 1395
- Carbohydrates g 186.5
- of which sugars g 135.7
- Protein g 26
- Fats g 60.5
- of which saturated fat g 34.2
- Fiber g 3.4
- Cholesterol mg 265
- Sodium mg 454
- Difficulty: Average
- Prep time: 20 min
- Cook time: 45 min
- Serving: 6
- Cost: Low
- Note + the resting time of the shortcrust
PRESENTATION
The tarte tatin is that classic French dessert everyone loves, right? And here's the thing: this version is super special. It mixes in latte condensato plus a scoop of gelato fiordilatte with a touch of cannella. Using Renette apples—so so good for their tender and slightly tangy flavor—this dessert pairs perfectly with a rich caramel made from butter and sugar. Seriously good.
Picture an upside-down tart with a twist: the condensed milk just melts into the caramel, making it extra moist and indulgent. And the top layer? Pasta frolla bakes into this golden and crispy crust, so when you flip it, the sweet and sticky apples look amazing. Pretty much.
This isn't your everyday French dessert; it's a mix of comforting flavors with a touch of sophistication. The gelato fiordilatte paired with cannella is incredible—the cold, creamy ice cream with that spicy cinnamon hint melts slightly when it touches the warm tarte. A cozy sensation for sure.
For fans of apple desserts, this is a must-try, especially in the fall when apples are perfect. It's a great way to show creativity by combining French tradition with these innovative twists. And listen, when you serve a slice, you’ll see how the sweet apples, buttery pastry, and creamy, cinnamon-infused ice cream come together for a taste that's really, really unique.
This dolce al cucchiaio not only stands out for its flavors, but it also gets people talking and reaching for another slice. It's fancy yet feels like a homemade hug, making it the perfect ending to any meal. Honestly, can't go wrong.
INGREDIENTS
- Ingredients for the Crust (for a 8-inch diameter mold)
- Condensed milk 0.4 cup (100 g)
- Butter 0.6 cup (140 g) - (softened)
- Sugar 0.9 cup (180 g)
- Type 00 flour 3 ¼ cups (400 g)
- Eggs 1
- Egg yolks 1
- Baking powder 2 tsp (8 g)
- Fine salt 1 clove
- For the Filling
- Rennet apple 3
- Sugar ¾ cup (150 g)
- Butter 1.8 oz (50 g)
- Water 3 ½ tbsp (50 ml)
- For the Ice Cream
- Whole milk 4 ¼ cups (1 l)
- Fresh liquid cream 1 cup (250 g)
- Condensed milk 1.6 cups (500 g)
- Cinnamon sticks 2
How to prepare Tarte tatin with condensed milk with fiordilatte ice cream and cinnamon
To prepare the tarte tatin with condensed milk and fiordilatte ice cream with cinnamon, start with the ice cream: in a saucepan, pour the condensed milk 1, add the milk and cream 2, then two cinnamon sticks 3. Bring to a boil,
then let cool, then strain with a sieve to collect the cinnamon stick and any residues 4 and pour everything into the ice cream maker 5. Turn it on and let it run for at least 1 hour. When it is nice and creamy, stop the ice cream maker and place it in the freezer for about 3 hours before consuming if your ice cream maker does not have built-in cooling.
Then prepare the crust: in the bowl of a stand mixer (if you don't have one, you can make the dough by hand, first working the flour with the butter, then gradually adding the other ingredients) pour the cold butter from the fridge in pieces and the granulated sugar 7. Then add the condensed milk 8, the egg and the egg yolk 9, and a pinch of salt; then work the mixture with the whisk.
When the eggs are absorbed and the mixture is slightly whipped, pour in the sifted flour with the baking powder 10. Work the mixture to compact it, then place the crust on a lightly floured work surface and handle it just long enough to form a dough ball. Flatten it slightly with a rolling pin to give it a square shape, then wrap it in plastic wrap 11 and let it rest in the refrigerator for at least 30 minutes. In the meantime, focus on the tarte tatin filling: in a pan, pour the water 12
add half of the sugar 13 and caramelize over low heat by often rotating the pan without stirring: you must make a blonde caramel, without excessively browning the sugar. Then deglaze the caramel by adding the butter 14 and let it slowly melt. After that, pour it into a 8-inch diameter baking pan 15,
Then peel the apples 16 remove the core with an apple corer 17 (or with a knife) and cut them into 4 wedges each 18.
Distribute them in the pan with the concave side facing up 19, along the entire perimeter and in the center, then sprinkle with the remaining sugar 20. Bake the apples in a preheated static oven at 428°F for 15 minutes (for a convection oven at 392°F for 5-8 minutes). Meanwhile, take the dough ball, roll it out 21 into a disc 1/16 inch thick and 1 inch wider than the diameter of the baking pan;
into a disc 1/16 inch thick and 1 inch wider than the diameter of the baking pan; trim the edges with a knife 22, then remove the apples from the oven after the necessary time and lay the crust disc over them 23. Trim the excess outer part with a small knife 24
and pinch all around the dough to seal the crust well onto the filling 25; then place in a preheated static oven at 356°F for about 25-30 minutes (if a convection oven at 320°F for about 15-20 minutes). Once baked 26, remove the tarte tatin with condensed milk from the oven, let it cool slightly, and then flip it onto a serving plate 27.
Your tarte tatin with condensed milk with fiordilatte ice cream and cinnamon is ready to be served 28! You can offer it in slices on a serving plate drizzled with some jam 29 accompanied by a scoop of fiordilatte ice cream with cinnamon.