Recipe courtesy of Adalberto Diaz
Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote
- Level: Advanced
- Yield: 6 tarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 399
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 63
- Dietary Fiber
- 2
- Sugar
- 43
- Protein
- 3
- Cholesterol
- 40
- Sodium
- 172
- Total: 5 hr 15 min (includes chilling, cooling and freezing time)
- Active: 1 hr 45 min
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.