Fresh cherry tart tatin with almonds and vanilla ice-cream recipe
This Fresh Cherry Tart Tatin goes perfectly with delicious home-made Vanilla Ice-Cream for a delectable dessert.
Ingredients
- 450g Cherries – Pitted
- 350g Block Puff Pastry, thawed if frozen
- 25g unsalted butter
- 1 Vanilla pod, split open
- 1 Cinnamon stick
- 7 Cloves
- 3 Star Anise
- 250g Caster Sugar
- 250ml Water
- 600ml Double Cream
- 200ml Whole Milk
- 2 Vanilla Pods
- 6 Egg Yolks
- 150g Vanilla infused Caster Sugar
- 60g Almonds – Skin on
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