This delicious twist on a classic American breakfast pairing is hard to beat.
- 200 g (1⅓ cups) plain flour
- 2 tsp ground cinnamon
- 125 g unsalted butter, chopped
- 55 g (⅓ cup) pure icing sugar, sifted
- 3 eggs, plus 2 egg yolks
- 330 g (1½ cups firmly packed) dark brown sugar
- 185 ml (¾ cup) milk
- 125 ml (½ cup) maple syrup
- 35 g (¼ cup) self-raising flour, sifted
- 3 tsp plain flour, sifted
- 120 g caster sugar
- 60 ml (¼ cup) milk
- 10 g unsalted butter, melted, plus extra, to fry
- 1 egg, lightly whisked, plus 4 egg yolks
- 500 ml (2 cups) pouring cream
- 250 ml (1 cup) maple syrup
- 110 g (½ cup) caster sugar
- 4 Granny Smith apples, peeled, cut horizontally into 1.5 cm rounds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 2 hours
Freezing time overnight
You will need a 20 cm x 3 cm-deep tart pan with removable base for this recipe.
To make pancake ice-cream, whisk flours, 2 tsp caster sugar, milk, butter and lightly whisked egg in a bowl until combined. Melt extra butter in a large frying pan over medium heat and add batter. Cook for 2 minutes or until bubbles appear on the surface, then carefully flip and cook for a further minute. Remove from heat and set aside.
Place cream in a saucepan over medium heat and bring to the boil. In a separate bowl, whisk egg yolks, remaining 110 g caster sugar and maple syrup until pale and creamy. Slowly pour hot cream over yolk mixture, whisking continuously. Return custard mixture to pan and cook over low heat, stirring continuously, for 7 minutes or until thick enough to coat the back of a spoon. Refrigerate until completely cool. Crumble reserved pancake through custard and then churn in an ice-cream machine until frozen. Transfer ice-cream to a loaf pan and freeze overnight.
Preheat oven to 160°C. Process flour, cinnamon, butter and icing sugar in a food processor until mixture resembles fine breadcrumbs. Add 2 egg yolks and 1 tbsp iced water and continue processing until dough just comes together. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Roll pastry out between 2 sheets of baking paper to 3 mm-thick, then use to line a lightly greased 20 cm x 3 cm-deep tart pan with removable base. Refrigerate for 30 minutes. Trim and crimp pastry edges and prick base with a fork. Cover with baking paper and fill with dried beans or rice. Bake for 15 minutes or until light golden, then remove beans and paper and bake for a further 10 minutes or until base is dry.
Whisk brown sugar and 3 eggs in a bowl until creamy. Add milk and maple syrup and whisk to combine. Pour into pastry case and bake for 1 hour or until just set. Place pan on a wire rack to cool completely.
Meanwhile, to make caramel apples, heat sugar and 2 tbsp water in a frying pan over medium heat, stirring to dissolve sugar. Add apple slices to pan and cook for 7 minutes each side or until syrup turns a dark caramel. Remove from heat. Serve tart topped with caramel apples and scoops of pancake ice-cream.
Photography Mark Roper
As seen in Feast magazine, October 2013, Issue 25.