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.
Recipe courtesy of Adalberto Diaz