Apple Cherry White Chocolate Frangipane Tart With Green Apple Sorbet And Cherry Apple Brandy Compote Recipes

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APPLE AND CHERRY TARTS



Apple and Cherry Tarts image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

3 cups all-purpose flour, plus more for rolling
3/4 cup confectioners' sugar, sifted
1 pinch salt
9 ounces (1 stick 2 tablespoons) unsalted butter, chilled and cubed
6 tablespoons ice water
1 pound fresh or frozen cherries, pitted
3 Granny Smith apples, peeled, cored and diced into 3/4-inch cubes
1 1/2 tablespoons cornstarch
4 tablespoons caster sugar (superfine)
1 egg white, lightly beaten

Steps:

  • Pulse the flour, confectioners' sugar, and salt in a food processor until just combined. Add the butter and process until the mixture resembles coarse bread crumbs. Add the ice water gradually and process until the dough holds together when pressed between two fingers. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Lightly grease 8 cups of a 12-count muffin pan and line the pockets with strips of parchment paper hanging over the edges. These will help you lift out the tarts.
  • On a lightly floured work surface, roll out the pastry dough until it is 1/8-inch thick. Cut out 8 pastry circles, and use them to line the muffin pan cups. Cut out 8 additional circles to serve as the tart crust.
  • In a medium bowl, toss together the cherries, apples, cornstarch and sugar, and spoon the mixture into the pastry cups. Top the tarts with the pastry circles, and crimp the edges together with a fork. Cut a small vent in the top of each of the tarts, brush them evenly with the egg white, and bake until they are golden, about 35 to 40 minutes.

APPLE-CHERRY-WHITE CHOCOLATE FRANGIPANE TART WITH GREEN APPLE SORBET AND CHERRY-APPLE BRANDY COMPOTE



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

Provided by Food Network

Categories     dessert

Time 5h15m

Yield 6 tarts

Number Of Ingredients 24

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
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
2 Gala apples, sliced 1/4-inch thick
1/2 cup apricot preserves, melted
1 cup fresh cherries, pitted and diced
1/2 cup sugar
1/4 cup apple brandy
1 teaspoon pectin
3 drops lemon juice
2 cups sugar
2 cups water
4 large Granny Smith apples, chopped
Juice of 1 lemon
1 teaspoon citric acid

Steps:

  • 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.

APPLE-FRANGIPANE GALETTE



Apple-Frangipane Galette image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 23

1 cup all-purpose flour, plus more for dusting
4 teaspoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
2/3 cup almond flour
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon unsalted butter, at room temperature
1 large egg
1 tablespoon apple brandy (optional)
1 teaspoon pure almond or vanilla extract
1/2 teaspoon apple pie spice
Pinch of salt
3 medium apples (such as Golden Delicious)
1 tablespoon packed light brown sugar
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice
1/4 teaspoon apple pie spice
1 large egg, lightly beaten
Demerara or other coarse sugar, for sprinkling
1/4 cup apricot preserves
4 teaspoons apple brandy (or water)

Steps:

  • Make the crust: Pulse the all-purpose flour, granulated sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal with some pea-size bits. Add the egg and pulse a few times until the dough just starts to clump together. Turn out onto a piece of plastic wrap, gather the dough into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
  • Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until smooth. Refrigerate until ready to use.
  • When ready to assemble the galette, preheat the oven to 400˚ F. Remove the dough from the refrigerator and let sit at room temperature for a few minutes. Roll out the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the frangipane over the dough, leaving a 1 1/2-inch border; refrigerate while preparing the apples.
  • Prepare the apples: Peel the apples and slice 1/4 inch thick. Toss with the brown sugar, granulated sugar, lemon juice and pie spice in a bowl. Arrange the apples over the frangipane, slightly overlapping. Fold in the edge of the dough, pleating as you go. Brush the edge with the beaten egg and sprinkle with the demerara sugar. Bake until the crust is golden brown and the apples are browned and tender, 35 to 40 minutes. Transfer the baking sheet to a rack and let cool.
  • Heat the apricot preserves and brandy in a small saucepan over medium heat, whisking, until loose. Strain into a small bowl, pressing on the solids. Brush the glaze over the apples.

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