Fig Tart with Apricot Sorbet
Equipment
- Mixing bowls
- Ice cream maker
- Rolling Pin
- Parchment paper
- cookie sheet
- Measuring cups and spoons
Ingredients
For the Apricots:
- 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
For the Sorbet:
- 2 lb. ripe apricots peeled, pitted, and coarsely chopped
- ½ cup granulated sugar
For the Tart:
- 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
Instructions
- 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.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a dessert wine such as Muscat de Beaumes-de-Venise or a sweet sparkling wine like Asti Spumante.Nutritional Information
Calories: 320 kcal | Carbohydrates: 58 g | Protein: 3 g | Fat: 10 g | Fiber: 5 g | Sugar: 40 g | Salt: 0.3 g
--------------------------------------------------------------------------------------------------
