Apple Tart Tatin with Goat Cheese Timbale and Green Apple Sorbet Napoleon

Total Time:
5 hr
Prep:
3 hr
Cook:
2 hr

Yield:
6 servings
Level:
Advanced

Ingredients
  • Apple Chips:
  • 3 Jonagold apples, halved and cored
  • 1 pound sugar
  • 16 ounces water
  • Green Apple Sorbet:
  • 16 ounces raw green apple puree
  • 16 ounces sparkling cider
  • 10 ounces simple syrup
  • Apple Raisin sauce:
  • 5 ounces golden raisins
  • 6 ounces white grape juice
  • 4 ounces apple juice
  • 2 ounces sugar
  • 1/2 vanilla bean, split and scraped
  • Apple Tatin:
  • 6 Jonagold apples, peeled, cored and cut into 12 slices
  • 3 1/2 ounces sugar
  • 2 ounces water
  • 1 teaspoon light corn syrup
  • 1 ounce softened butter
  • 14 ounces puff pastry
  • Goat Cheese Timbales:
  • 12 ounces cream cheese
  • 8 ounces fresh goat cheese
  • 4 ounces sugar
  • 1 vanilla bean, split and scraped
  • 12 ounces mascarpone
  • 4 eggs
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Directions
  • Preheat oven to 200 degrees F.

  • To make the apple chips, slice the apples thinly on a mandolin. In a saucepan, bring the sugar and water to a boil, add the apple slices, and blanch for 30 seconds. Remove apples, place on a cookie sheet lined with parchment paper, and bake for 2 hours, or until crisp.

  • To prepare the apple sorbet, combine all of the ingredients together and strain. Freeze the mixture in an ice cream machine.

  • To make the apple sauce, combine the raisins, grape juice, apple juice, sugar, and vanilla seeds, and bring the mixture to a simmer, stirring occasionally for 5 minutes. Reduce the heat to low, cook gently until the mixture is reduced by half, about 35 minutes. Let sauce cool at least 15 minutes before serving, or store in refrigerator.

  • Preheat oven to 375 degrees F.

  • To make the apple tart tatin, peel, core and slice the apples thinly. Cut the butter into small pieces. In a saucepan, combine the sugar and water, and cook to caramel stage, washing down the sides as necessary with a brush and water. Add corn syrup. Remove the pan from the heat and whisk in the butter until melted and smooth. Pour an equal amount of the sauce into 6 (2-inch) ramekins. Arrange the apple slices over the caramel, filling the ramekins.

  • Roll the puff pastry out, and using a cookie cutter, cut out 6 (2 1/2-inch) circles, and dock the dough using a fork. Drape 1 pastry circle over each mold, and tuck the edges in.

  • Place the molds on a baking sheet, and bake for about 20 minutes, or until the pastry is puffed and golden. Allow the tarts to cool for at least 1 hour.

  • Preheat oven to 290 degrees F.

  • To make the goat cheese timbale, combine the cream cheese, goat cheese, sugar, and vanilla in a mixer using a paddle attachment. Add the mascarpone and eggs, and mix well. Spoon the mixture into 6 (2-ounce) timbale molds, cover with foil, and prick the foil with a fork. Place in a baking pan with water, and bake for 10 minutes. Rotate the molds and lift the foil to allow the steam to escape. Replace the foil, and bake for 8 minutes more.

  • To serve, reheat the apple tatins, and unmold unto a dessert plate. Unmold the timbale next to the tatins. Make the Napoleons by layering an apple chip with a small scoop of sorbet, adding another apple chip on top, a scoop of sorbet, and topped with a third apple chip. Place a bit of the apple raisin sauce on top of the goat cheese timbales, and drizzle some sauce around the timbales and tart.


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