Method

• 1.
  Preheat oven to 200°C. Peel and quarter apples, and remove the cores. Place in a bowl and pour 1/2 cup (125ml) apple cider over the top.
• 2.
  Place sugar and remaining 1/2 cup (125ml) cider in a 26cm-diameter heavy-based, ovenproof frypan over high heat, stirring to dissolve the sugar. Bring to the boil and cook for 10-15 minutes until golden and caramelised. Add vanilla pod and seeds, then remove pan from heat and stir in the butter. Place apple quarters, cut side up, in the pan on top of the caramel and cook for 3-4 minutes. Turn off the heat.
• 3.
  Trim pastry into a 28cm circle a little larger than the pan and place over the apple, tucking the edges in. Cut a small slit in the middle of the pastry, then transfer pan to the oven and bake for 40 minutes or until pastry is golden brown.
• 4.
  Meanwhile, for the apple crumble ice cream, place brown sugar in a small saucepan over low heat and cook for 1-2 minutes until an almost-hard, sandy consistency. Set aside to cool completely.
• 5.
  Combine flour and cinnamon in a bowl. Use your fingertips to rub the butter into the flour mixture until the mixture resembles fine crumbs. Stir in the brown sugar, place on a baking tray and bake for 15 minutes or until golden brown. Set aside to cool completely. Place ice cream in a bowl and fold through the crumble mixture.
• 6.
  Carefully turn out the apple tarte tatin onto a large serving plate. Serve warm with apple crumble ice cream.