Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote

Total Time:
4 hr 45 min
Prep:
30 min
Inactive:
3 hr 30 min
Cook:
45 min

Yield:
6 tarts
Level:
Advanced

Ingredients
  • Pate Brisee (Tart Dough):
  • 3 1/3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 tablespoon salt
  • 1 cup (2 sticks) plus 2 tablespoons butter, cold, diced
  • 2/3 cup cold water
  • Frangipane Filling:
  • 1/3 cup butter
  • 3 tablespoons cornstarch
  • 4 ounces almond paste
  • 4 ounces powdered sugar
  • 2 ounces dried cherries
  • 2 ounces white chocolate, chopped
  • 1 egg
  • Tart:
  • 2 Gala apples, sliced 1/4-inch thick
  • 1/2 cup apricot preserves, melted
  • Cherry-Apple Brandy Compote:
  • 1 cup fresh cherries, pitted and diced
  • 1/2 cup sugar
  • 1/4 cup apple brandy
  • 1 teaspoon pectin
  • 3 drops lemon juice
  • Green Apple Sorbet:
  • 2 cups sugar
  • 2 cups water
  • 4 large Granny Smith apples, chopped
  • Juice of 1 lemon
  • 1 teaspoon citric acid
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.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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