Photograph by Laura Edwards
OK, the Basque connection here might be simply that the region's famous for its apples, but with a recipe this good, we're not complaining. Pizarro gives this classic dessert a twist with delicious-tasting salted honey ice cream.
- 200g caster sugar
- 50g unsalted butter
- A few sprigs of lemon thyme
- 5-6 dessert apples, peeled, cored and halved
- 500g all-butter puff pastry
- Plain flour, to dust
For the ice cream
- 600ml full-fat (whole) milk
- 50g caster sugar
- 190g runny honey
- 6 free-range egg yolks
- 1 tsp flaky sea salt
- 500ml double cream
The ice cream
- Heat the milk with the sugar until almost boiling.
- Combine the honey, egg yolks and salt together in a bowl and beat until light and fluffy. Pour the hot milk over the egg mixture, stirring until smooth.
- Pour the mixture back into a clean pan, put over a medium-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. 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.
The tarte tatin
- Pour the sugar into a heavy-based ovenproof frying pan with a 20cm 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.
- Preheat the oven to 200°C.
- Roll the pastry out on a lightly floured surface and cut out 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.
'Basque: Spanish Recipes from San Sebastián and Beyond' by José Pizarro (Hardie Grant, £25.00).