The Mirliton Tarte Tatin can be made in individual ramekins, as indicated in the recipe, or assemble it in a large tart pan. If you want to bake this for Thanksgiving, assemble as directed in the bigger pan, but increase cooking time to 15 to 20 minutes.
Mirliton Tarte Tatin
Makes 6 servings
PATE BRISEE
2-1/2 cups all-purpose flour
1 tablespoon salt
1 tablespoon sugar
1/2 pound unsalted butter, cubed
1/2 cup water, ice cold
Mix flour, sugar and salt in food processor. Add butter through the tube on the processor lid, pulsing until small crumbles form. Through the tube, slowly add cold water, pulsing, just until dough ball forms. Be careful not to overmix.
Wrap dough in plastic and refrigerate. Dough is ready to use in 90 minutes.
MIRILTON AND SYRUP
3 cups sugar
3 large miriltons, peeled, halved, seeds removed
1/4 pound unsalted butter
Cut mirliton halves into long strips, each about 1/8 inch wide.
Melt sugar over medium heat in heavy saucepan. Heat until sugar is a light caramel color.
Carefully add butter and mirliton strips. Cook in the caramel just until fork-tender. Remove from heat.
Remove mirilton from syrup and set aside to cool. Return syrup to heat and reduce until syrup thickens and is reduced by about one-third.
To assemble: Preheat oven to 350 degrees. Coat six 4-inch ramekins with non-stick cooking spray.
Shingle mirliton strips into a pinwheel design inside each one. Carefully pour about 1/3 cup syrup over the strips.
Roll dough out 1/4-inch thick and cut into rounds slightly smaller than ramekins. Place rounds over the caramel.
Bake for about 10 minutes. Remove when tops are golden brown. Let rest 5 minutes before serving.
Place dessert plate on top of ramekin. Flip dish over and allow the tarte to fall into place before carefully removing the dish. Serve while warm with Blackened Ice Cream.
Blackened Ice Cream
Makes 2 quarts
SPICED CARAMEL
1 cup half-and-half
Sweet Blackening Spice Mix: 1 teaspoon EACH sea salt, cayenne, white pepper, sweet paprika, cinnamon, nutmeg
2 cups brown sugar
1/2 cup Steen's 100% Cane Syrup
4 tablespoons unsalted butter
Over low heat in a saucepan, steep spices in half-and-half for 10 minutes. Add brown sugar, syrup and butter. Raise temperature to medium-low and gently stir until caramel thickens and spices are evenly distributed, 7 to 10 minutes.
Remove from heat, empty into glass jar and cool to room temperature.
ICE CREAM
3-1/2 cups heavy cream
2-1/2 cups whole milk
1-2/3 cups sugar
Pinch smoked salt
Pinch sea salt
10 egg yolks
2 vanilla beans
In a large saucepan over medium heat, completely dissolve sugar and salts into simmering cream and milk, stirring occasionally. Once sugar is dissolved, remove the saucepan from the heat, leaving cream mixture in the pan.
In a large bowl, whisk yolks. Very slowly, add hot cream to the yolks, whisking constantly, until about a third of the cream has been added. It's important to add it slowly and keep whisking so the egg yolks do not cook too quickly.
Whisk the yolk mixture back into the remaining cream.
Return the cream/egg mixture to medium heat. Cook until thickened and temperature reaches 170 degrees. Remove from heat.
Split the vanilla beans. Add seeds and pods to the cooked cream. Allow this custard to steep, refrigerated, for 45 minutes.
Remove vanilla pods and strain custard through a fine sieve. Cover and refrigerate overnight.
Churn chilled custard in an ice cream machine.
To assemble: Place a metal 9-by-13-inch pan into a larger pan filled with ice water.
With a rubber spatula, spread a 1/4-inch layer of ice cream into the cold, empty pan. With a spoon, drizzle spiced caramel over the ice cream layer. Repeat layering of ice cream and caramel until pan is filled.
Cover ice cream and place in freezer at least 4 hours before serving.
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