{"id":3326,"date":"2022-11-15T22:59:18","date_gmt":"2022-11-15T22:59:18","guid":{"rendered":"https:\/\/dawnsrecipes.com\/?p=3326"},"modified":"2022-11-15T22:59:18","modified_gmt":"2022-11-15T22:59:18","slug":"apple-cherry-white-chocolate-frangipane-tart-with-green-apple-sorbet-and-cherry-apple-brandy-compote-recipe","status":"publish","type":"post","link":"https:\/\/dawnsrecipes.com\/dessert-recipes\/apple-cherry-white-chocolate-frangipane-tart-with-green-apple-sorbet-and-cherry-apple-brandy-compote-recipe\/","title":{"rendered":"Recipe for Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote by Dawn&#8217;s Recipes"},"content":{"rendered":"<p>We&#8217;ve outlined all the ingredients and directions for you to make the perfect Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote. This dish qualifies as a Advanced level recipe. It should take you about 5 hr 15 min to make this recipe. The Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote recipe should make enough food for 6 tarts. <\/p>\n<p>You can add your own personal twist to this Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote recipe, depending on your culture or family tradition. Don&#8217;t be scared to add other ingredients once you&#8217;ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote recipe.<\/p>\n<h2>Ingredients for Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote<\/h2>\n<ul>\n<li>3 1\/3 cups all-purpose flour<\/li>\n<li>1 tablespoon sugar<\/li>\n<li>1\/2 tablespoon salt<\/li>\n<li>1 cup (2 sticks) plus 2 tablespoons butter, cold, diced<\/li>\n<li>2\/3 cup cold water<\/li>\n<li>1\/3 cup butter<\/li>\n<li>3 tablespoons cornstarch<\/li>\n<li>4 ounces almond paste<\/li>\n<li>4 ounces powdered sugar<\/li>\n<li>2 ounces dried cherries<\/li>\n<li>2 ounces white chocolate, chopped<\/li>\n<li>1 egg<\/li>\n<li>2 Gala apples, sliced 1\/4-inch thick<\/li>\n<li>1\/2 cup apricot preserves, melted<\/li>\n<li>1 cup fresh cherries, pitted and diced<\/li>\n<li>1\/2 cup sugar<\/li>\n<li>1\/4 cup apple brandy<\/li>\n<li>1 teaspoon pectin<\/li>\n<li>3 drops lemon juice<\/li>\n<li>2 cups sugar<\/li>\n<li>2 cups water<\/li>\n<li>4 large Granny Smith apples, chopped<\/li>\n<li>Juice of 1 lemon<\/li>\n<li>1 teaspoon citric acid<\/li>\n<\/ul>\n<h2>Directions for Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote<\/h2>\n<ol>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Cut out circles of dough to fit six 4-inch tart pans; line the tart pans with the dough. Refrigerate until ready to use.<\/li>\n<li>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.<\/li>\n<li>For the tart: Fill the lined tart pans a little over halfway with frangipane filling. Top each with a nice fan of sliced apples.<\/li>\n<li>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.<\/li>\n<li>Remove from the oven and allow to cool before service.<\/li>\n<li>Unmold the tarts and glaze with melted apricot preserves.<\/li>\n<li>For the cherry-apple brandy compote: Mix the cherries, sugar, brandy and pectin in a saute pan and cook until thickened, about 10 minutes.<\/li>\n<li>Add a few drops of lemon juice and cook for another minute.<\/li>\n<li>Allow to cool, then puree and serve.<\/li>\n<li>For the green apple sorbet: Make a simple syrup by boiling the sugar and water together. Let cool to room temperature, about 1 hour.<\/li>\n<li>In a blender, puree the apples along with the simple syrup and the lemon juice until smooth; strain if a smoother texture is desired.<\/li>\n<li>Add the citric acid, and taste \u00bf add more citric acid if needed to make sure the flavor is bright.<\/li>\n<li>Transfer the mixture to an ice-cream machine and spin according to manufacturer&#8217;s instructions.<\/li>\n<li>Serve the tarts with compote and sorbet.<\/li>\n<\/ol>\n<h2>Bakeware for your recipe<\/h2>\n<p>You will find below are bakeware items that could be needed for this Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote recipe or similar recipes. Feel free to skip to the next item if it doesn&#8217;t apply.<\/p>\n<ul>\n<li>Cooking pots<\/li>\n<li>Frying pan<\/li>\n<li>Steamers<\/li>\n<li>Colander<\/li>\n<li>Skillet<\/li>\n<li>Knives<\/li>\n<li>Cutting board<\/li>\n<li>Grater<\/li>\n<li>Saucepan<\/li>\n<li>Stockpot<\/li>\n<li>Spatula<\/li>\n<li>Tongs<\/li>\n<li>Measuring cups<\/li>\n<li>Wooden Spoon<\/li>\n<\/ul>\n<h2>Categories in this Recipe<\/h2>\n<ul>\n<li>Apple Dessert <\/li>\n<li>Fruit Dessert Recipes <\/li>\n<li>Apple Recipes <\/li>\n<li>Dessert &#8211; Dessert (\/d\u026a\u02c8z\u025c\u02d0rt\/) 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. <\/li>\n<li>Fruit &#8211; 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&#8217;s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, &#8220;fruit&#8221; 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 &#8220;fruit&#8221; also includes many structures that are not commonly called &#8220;fruits&#8221;, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains. <\/li>\n<li>Cherry &#8211; A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit).Commercial cherries are obtained from cultivars of several species, such as the sweet Prunus avium and the sour Prunus cerasus. The name &#8216;cherry&#8217; also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus Prunus, as in &#8220;ornamental cherry&#8221; or &#8220;cherry blossom&#8221;. Wild cherry may refer to any of the cherry species growing outside cultivation, although Prunus avium is often referred to specifically by the name &#8220;wild cherry&#8221; in the British Isles. <\/li>\n<li>White Chocolate &#8211; White chocolate is a chocolate confection, pale ivory in color, made from cocoa butter, sugar, milk solids and sometimes vanilla. White chocolate does not contain cocoa solids, which are found in other types of chocolate, such as milk chocolate and dark chocolate. It is solid at room temperature 25\u00a0\u00b0C (77\u00a0\u00b0F) because the melting point of cocoa butter, the only cocoa bean component of white chocolate, is 35\u00a0\u00b0C (95\u00a0\u00b0F). <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;ve outlined all the ingredients and directions for you to make the perfect Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet and Cherry-Apple Brandy Compote. This dish qualifies as a Advanced level recipe. It should take you about 5 hr 15 min to make this recipe. The Apple-Cherry-White Chocolate Frangipane Tart with Green Apple Sorbet [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3327,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[],"ppma_author":[12],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/dawnsrecipes.com\/wp-content\/uploads\/2022\/10\/image-7932.webp?fit=1024%2C1024&ssl=1","authors":[{"term_id":12,"user_id":2,"is_guest":0,"slug":"chefdawn","display_name":"Chef Dawn","avatar_url":null,"user_url":"","last_name":"Dawn","first_name":"Chef","description":"Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies. 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