Warm Apple Tart with Caramel Royal and Vanilla Ice Cream

Preheat the oven to 200 °C. Roll out puff pastry, spread four tartlet molds with it, cover with parchment paper and lentils and bake blind for 15 min. Now remove paper with lentils, reduce heat to 160 °C.

Caramelize butter, sugar and 2/3 of lemon juice, add apple pieces, glaze and extinguish with half of calvados. Put everything in a sieve and drain the liquid. Stir the caramel juice with egg, egg yolk and whipped cream.

Pour the caramel liquid and apple pieces into the ramekins and bake in a 160 degree oven for 15 minutes.

Mix the crème fraîche with the remaining Calavados, the juice of one lemon and the powdered sugar, spread evenly on four plates, arrange with the apple tart and the vanilla ice cream.

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