We’ve outlined all the ingredients and directions for you to make the perfect Apple Tart Tatin with Goat Cheese Timbale and Green Apple Sorbet Napoleon. This dish qualifies as a Advanced level recipe. It should take you about 5 hr to make this recipe. The Apple Tart Tatin with Goat Cheese Timbale and Green Apple Sorbet Napoleon recipe should make enough food for 6 servings.
You can add your own personal twist to this Apple Tart Tatin with Goat Cheese Timbale and Green Apple Sorbet Napoleon recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Apple Tart Tatin with Goat Cheese Timbale and Green Apple Sorbet Napoleon recipe.
Ingredients for Apple Tart Tatin with Goat Cheese Timbale and Green Apple Sorbet Napoleon
- 3 Jonagold apples, halved and cored
- 1 pound sugar
- 16 ounces water
- 16 ounces raw green apple puree
- 16 ounces sparkling cider
- 10 ounces simple syrup
- 5 ounces golden raisins
- 6 ounces white grape juice
- 4 ounces apple juice
- 2 ounces sugar
- 1/2 vanilla bean, split and scraped
- 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
- 12 ounces cream cheese
- 8 ounces fresh goat cheese
- 4 ounces sugar
- 1 vanilla bean, split and scraped
- 12 ounces mascarpone
- 4 eggs
Directions for Apple Tart Tatin with Goat Cheese Timbale and Green Apple Sorbet Napoleon
- 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 onto 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.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Apple Tart Tatin with Goat Cheese Timbale and Green Apple Sorbet Napoleon recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Apple Dessert
- Fruit Dessert Recipes
- Apple Recipes
- Dessert – Dessert (/dɪˈzɜːrt/) is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Central Africa and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.The term dessert can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Baking – Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred “from the surface of cakes, cookies, and breads to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center”. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.Because of historical social and familial roles, baking has traditionally been performed at home by women for day-to-day meals and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker. On a related note, a pastry chef is someone who is trained in the art of making pastries, desserts, bread and other baked goods.
- Steamer – Steamer may refer to:
- American – American(s) may refer to:
- Sorbet Recipes
- Pastry Recipes
