Name: Fig Tart with Apricot Sorbet
Ingredients: 4 ripe apricots (pitted and cut into large cubes); 8 –10 leaves pineapple sage (thinly sliced (optional)); 5 tsp. fresh lemon juice; 2 tbsp. muscat de beaumes-de-venise (fortified dessert wine from the Côtes-du-Rhône); 1 tbsp. light brown sugar; 2 lb. ripe apricots (peeled, pitted, and coarsely chopped); ½ cup granulated sugar; 1 sheet frozen puff pastry (slightly defrosted); 3 –4 large fresh figs (trimmed and sliced lengthwise into ¼"-thick slices); 1 tbsp. butter (diced); 1 tsp. granulated sugar

For the Apricots: In a bowl, combine the apricots, pineapple sage (if using), lemon juice, muscat, and light brown sugar.
Toss well and let macerate for 1½–2 hours.
For the Sorbet: Purée the apricots and granulated sugar together in a blender until smooth, about 2–3 minutes.
Pour the purée into an ice-cream maker and process according to the manufacturer’s directions.
Transfer the sorbet to a container and freeze.
For the Tart: Preheat the oven to 375°F (190°C).
Roll the puff pastry out to ⅛” thickness, cut into four 3½” × 4½” rectangles, and transfer to a parchment paper-lined cookie sheet, placing the rectangles at least 1″ apart.
Arrange 3–5 slices of fig down the center of each pastry, dot the fruit with diced butter, and sprinkle with granulated sugar.
Bake the tarts until golden brown, about 20–25 minutes.
To Serve: Place 1 tart on each of four dessert plates and top with a spoonful of sorbet.
Divide the macerated apricots equally between the plates.
Garnish each serving of sorbet with a small sprig of pineapple sage and a fresh bay leaf, if desired.

Fig Tart with Apricot Sorbet

Equipment

Ingredients

For the Apricots:

For the Sorbet:

For the Tart:

Instructions

Notes / Tips / Wine Advice:

Wine Advice:

Nutritional Information

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