Recipe courtesy of Adalberto Diaz
Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote
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- Level: Advanced
- Total: 5 hr 15 min (includes chilling, cooling and freezing time)
- Active: 1 hr 45 min
- Yield: 6 tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 399
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 3 g
- Cholesterol
- 40 mg
- Sodium
- 172 mg
- Level: Advanced
- Total: 5 hr 15 min (includes chilling, cooling and freezing time)
- Active: 1 hr 45 min
- Yield: 6 tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 399
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 2 g
- Sugar
- 43 g
- Protein
- 3 g
- Cholesterol
- 40 mg
- Sodium
- 172 mg
Ingredients
Pate Brisee (Tart Dough):
Frangipane Filling:
Tart:
Cherry-Apple Brandy Compote:
Green Apple Sorbet:
Directions
Special equipment:
six 4-inch tart pans- For the pate brisee: In a food processor, blend the flour, sugar and salt with the butter until a coarse meal forms. Add the water and mix until a dough forms.
- Form the dough into a disc, sandwich it between two sheets of parchment paper, and roll into a 1/4-inch-thick slab. Chill for 30 minutes.
- Cut out circles of dough to fit six 4-inch tart pans; line the tart pans with the dough. Refrigerate until ready to use.
- For the frangipane filling: Combine the butter, cornstarch, almond paste, powdered sugar, dried cherries, white chocolate and egg in a food processor. Process to form a paste.
- For the tart: Fill the lined tart pans a little over halfway with frangipane filling. Top each with a nice fan of sliced apples.
- Bake in a preheated 375-degree oven for 15 minutes. Lower the heat to 325 degrees and continue baking until golden on the edges and set at the center, another 15 minutes.
- Remove from the oven and allow to cool before service.
- Unmold the tarts and glaze with melted apricot preserves.
- For the cherry-apple brandy compote: Mix the cherries, sugar, brandy and pectin in a saute pan and cook until thickened, about 10 minutes.
- Add a few drops of lemon juice and cook for another minute.
- Allow to cool, then puree and serve.
- For the green apple sorbet: Make a simple syrup by boiling the sugar and water together. Let cool to room temperature, about 1 hour.
- In a blender, puree the apples along with the simple syrup and the lemon juice until smooth; strain if a smoother texture is desired.
- Add the citric acid, and taste ¿ add more citric acid if needed to make sure the flavor is bright.
- Transfer the mixture to an ice-cream machine and spin according to manufacturer's instructions.
- Serve the tarts with compote and sorbet.
