Recipe courtesy of Robert Irvine
Print
Total:
3 hr 25 min
Prep:
35 min
Inactive:
2 hr
Cook:
50 min
Yield:
1 (9-inch) tart
Level:
Easy

Ingredients

Ice cream:
  • 1 pint good quality vanilla ice cream, softened
  • Pinch ground mace or ground cinnamon
  • Pinch salt
  • 2 tablespoons honey
Tart:
  • 1 (9-inch) tart crust, store-bought or homemade
Apple filling:
  • 2 pounds apples (Golden Delicious, Granny Smith or Pippin), peeled, cored and thinly sliced
  • 3 tablespoons salted butter, melted
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/4 cup granulated sugar
Topping:
  • 1/4 cup granulated sugar
  • 1/4 pound butter, cut into pats, room temperature

Directions

Ice cream:

Add softened ice cream to a mixer with paddle attachment, or mixed by hand in a bowl. Whip the ice cream for 3 to 4 minutes, increasing the air volume in the ice cream. Add the spices and the honey and mix for additional 2 to 3 minutes. Remove from the mixer and put into a shallow pan. Freeze until set, about 1 to 2 hours.

Preheat the oven to 350 degrees F.

Arrange the apples, evenly in a ring pattern in the crust, starting on the outer edge going to center. In a bowl, add the melted butter, nutmeg, cinnamon and sugar and stir to combine. Pour the mixture over the apples. Bake until the apples have softened, about 30 to 35 minutes.

Topping:

In a small bowl, add the butter and sugar and whisk well until smooth. Set aside.

Remove the tart from the oven and dollop with the sweet butter topping. Return the tart to the oven until the topping has crusted, about 15 minutes. Remove from oven and allow to rest for 10 to 15 minutes before serving.

Top each warm slice with honey ice cream and enjoy.

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