As a change from the great American pie, offer this glorious apple tart. Sun-dried figs and apricots accompany the apples, nestled in a buttery custard. Hidden bits of crunchy almond praline form nuggets of sweetness as they are baked. Top each serving with vanilla ice cream and an extra-large praline piece tilted jauntily askew, and everyone will give thanks. If you do not have a cake ring, this tart may also be made in an 8-inch spring form pan. Fit the pate brisee into the pan, and press the dough up the sides. Trim so the pastry is 1 3/4 inches high.
1. Preheat oven to 350 degrees. Place an 8-by-1 3/4-inch cake ring on a parchment-lined baking sheet. Roll pate brisee on a lightly floured surface to a 1/8-inch thickness. Fit gently into ring, easing dough into corners and removing excess dough so the tart shell is flush with the top of the cake ring. Use a fork to pierce bottom of tart shell, and place in the freezer for 30 minutes.
2. Place apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until all the liquid has been absorbed and fruit is softened, about 4 minutes. Set aside to cool.
3. Cut apples into 3/4-inch cubes. Place them in a bowl, and combine with lemon juice, tossing to coat. Add dried fruit mixture and chopped praline, and stir to combine.
4. Combine eggs, sugar, and flour in a medium bowl, and whisk until smooth. Place butter and vanilla-bean pod and seeds in a saute pan, and cook over medium-high heat until butter begins to brown. Add to egg mixture, and whisk until fully incorporated. Remove pod, and discard.
5. Remove tart shell from freezer, and fill with apple mixture, making sure dried fruits are evenly distributed. Slowly pour egg mixture over fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.
6. Place tart in oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes. Transfer to a wire rack to cool for 30 minutes before removing ring.
7. Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 919 | ||
Calories from Fat: 367 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.8g | 54 % | |
Saturated Fat 18.9g | 95 % | |
Monounsaturated Fat 13.5g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 589.8mg | 181 % | |
Sodium 323.3mg | 11 % | |
Potassium 563.2mg | 15 % | |
Total Carbohydrate 124g | 36 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 118.1g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 919
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