Rhubarb tatin with ginger ice cream, poached apple and brown sugar sauce


West: The Cookbook

  • Yield: 6 Servings


Pate Brisee and Pastry Cream
  • 4¼ cups flour
  • 1 tsp salt
  • 2 oz + lb cold unsalted butter, cut into ¾-inch cubes
  • 1 13 cups cold water
  • 3 egg yolks
  • ½ tsp vanilla extract
  • 0.33 cup sugar
  • 4 tsp flour
  • 1 cup whole milk
Ginger Ice Cream
  • 1 cup whole milk
  • 1 cup whipping cream
  • 4 egg yolks
  • ½ cup sugar
  • ½ tsp vanilla extract
  • ½ oz candied ginger, finely diced (about 2 tsp)
Poached Apple and Rhubarb Tart Topping and Brown Sugar Sauce
  • 1 Pink Lady apple
  • 1 cup apple juice
  • 0.33 cup sugar
  • 1 Lemon juice
  • ¼ vanilla bean, split and scraped, but pod reserved
  • 1 lb + 2 oz rhubarb, cut into strips 1/4 inch wide
  • ½ cup brown sugar
  • 0.33 cup half & half cream
  • ½ tsp vanilla extract
  • 1 Tbsp unsalted butter, melted
How to Make It
  1. This dish includes a recipe for pate brisee, one of the most versatile types of pastry dough; leftover pate brisee will freeze very well.
  3. In a large mixing bowl, combine flour, salt and butter with a pastry blender until the mixture resembles a coarse meal. Add water and mix until dough comes together.
  4. Chill in the refrigerator for I hour.
  5. Line a baking sheet with parchment paper. On a floured surface, roll out the dough to a ¼-inch thickness. Cut rounds 3 inches in diameter, place them on the baking sheet and chill for about I hour.
  6. Preheat the oven to 375°F.
  7. Top the rounds of dough with another layer of parchment paper, followed by another baking sheet, and bake until pale golden, about 20 minutes. Remove from the oven and allow to cool.
  9. In a medium heatproof mixing bowl, whisk together egg yolks, vanilla and sugar until the mixture is a pale yellow. Whisk in the flour.
  10. In a medium saucepan, bring milk to a boil. Slowly add hot milk to egg yolks, whisking constantly. Return the custard to the pan and whisk for 10 more seconds. Remove from heat, cover the custard's surface with plastic wrap to prevent a skin from forming, then cool the saucepan over an ice bath.
  11. Pour the custard into a bowl, cover with plastic wrap to prevent a skin from forming on the surface and refrigerate.
  13. In a medium saucepan, bring milk and cream to a boil. Meanwhile, whisk together egg yolks, sugar and vanilla in a medium heatproof bowl until the mixture becomes a pale yellow. Slowly add hot milk mixture to egg yolks, whisking constantly. Return this custard to the saucepan and cook on high heat, stirring, until the mixture coats the back of a spoon. Remove the saucepan from heat and cool over ice. Pour the custard into an electric ice cream maker and process according to the manufacturer's instructions. Fold in candied ginger. Freeze until needed.
  15. Cut slices ½ inch thick from the sides of the apple. Cut out 2-inch rounds.
  16. In a small saucepan, combine apple juice, sugar, lemon juice and vanilla bean ( both seeds and pod). Add apple rounds and bring to a simmer. Cook until a knife easily pierces the apple pieces, about 20 minutes.
  17. Remove apples with a slotted spoon and set aside. Continue to cook the liquid until reduced by half, about ro minutes. Return apples to the liquid and allow to cool. Remove and discard the vanilla pod.
  19. Whisk together brown sugar, cream and vanilla in a stainless-steel bowl. Add warm melted butter and whisk until well blended.

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