Best 3 Apple Cherry White Chocolate Frangipane Tart With Green Apple Sorbet And Cherry Apple Brandy Compote Recipes

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Indulge in a symphony of flavors with our Apple Cherry White Chocolate Frangipane Tart, a delightful masterpiece that combines the tartness of apples, the sweetness of cherries, the richness of white chocolate, and the nutty goodness of frangipane. This heavenly tart is accompanied by a refreshing Green Apple Sorbet, a palate-cleansing treat that bursts with tangy apple flavor. To complete the culinary experience, a Cherry Apple Brandy Compote adds a boozy twist, with the warmth of brandy and the delightful combination of cherries and apples. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHERRY FRANGIPANE TART



Cherry Frangipane Tart image

The classic combination of cherries and almonds is irresistible. For this tart, whole pitted cherries are baked in a rich almond batter called frangipane. Softly whipped cream, crème fraîche or vanilla ice cream make nice accompaniments.

Provided by David Tanis

Categories     snack, pies and tarts, dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 cup/125 grams all-purpose flour
1/4 cup/45 grams granulated sugar
1/8 teaspoon salt
6 tablespoons/86 grams chilled unsalted butter, in small pieces
1 egg yolk beaten with 2 teaspoons water
1 cup/4 ounces/112 grams sliced natural (raw) almonds, more for sprinkling
1 tablespoon all-purpose flour
1/2 cup/90 grams granulated sugar
4 ounces/1 stick/112 grams unsalted butter, at room temperature
2 eggs
1 teaspoon almond extract
12 ounces/350 grams pitted cherries (about 1 3/4 cups)
Confectioners' sugar, for dusting

Steps:

  • Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
  • Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
  • Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
  • Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
  • Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners' sugar.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 22 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 56 milligrams, Sugar 21 grams, TransFat 1 gram

APPLE FRANGIPANE PHYLLO TART



Apple Frangipane Phyllo Tart image

An almond-flavored frangipane creates a nutty bottom layer for my apple tart. Golden phyllo dough creates a delicate and crispy melt-in-your-mouth crust.-Jessie Sarrazin, Livingston, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 12

10 sheets phyllo dough (14x9 inches)
Butter-flavored cooking spray
1-1/4 cups blanched almonds
1/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons butter, softened
1/8 teaspoon salt
3 egg yolks
1 tablespoon plus 2 teaspoons amaretto
1/8 teaspoon almond extract
4 small apples, peeled
2 tablespoons apple jelly, warmed

Steps:

  • Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Gently press phyllo into a 9-in. tart pan, allowing ends to extend over edges of pan., Layer with remaining phyllo, spraying after each layer; arrange in pan, rotating phyllo so corners do not overlap. Fold in overhanging phyllo, to form a pastry shell., Place almonds and sugar in a food processor; cover and process until finely ground. Add the flour, butter and salt; pulse until blended., Add the egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell., Halve apples and thinly slice widthwise. Arrange apples in a pinwheel pattern over filling., Bake at 375° for 40-50 minutes or until apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Remove to a wire rack and cool slightly. Brush warmed jelly over apples. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 91mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SOUR-CHERRY FRANGIPANE TART



Sour-Cherry Frangipane Tart image

An elegant French-inspired tart to showcase delicate sour cherries. Its almond-flour shortbread crust tastes nutty (and doesn't require any rolling) and the frangipane filling provides a silky canvas for the fruit. The finishing touches: confectioners' sugar and cups of hot coffee.

Provided by Anna Kovel

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h35m

Yield Makes one 9-inch tart

Number Of Ingredients 14

1 stick unsalted butter, melted, plus more for pan
1/2 cup granulated sugar
1 1/4 cups unbleached all-purpose flour
1/2 cup almond flour
Kosher salt
2 large eggs
1/3 cup heavy cream
3/4 teaspoon pure almond extract
1/3 cup granulated sugar
2 tablespoons unbleached all-purpose flour
1/2 cup almond flour
3/4 teaspoon kosher salt
1 1/2 cups fresh sour cherries, rinsed, drained, and pitted (about 9 ounces)
Confectioners' sugar, for serving

Steps:

  • Crust: Preheat oven to 375 degrees. Butter a 9-inch fluted tart pan with a removable bottom. Pour melted butter over granulated sugar; stir to dissolve. Let cool 10 minutes. Whisk together both flours and 1/2 teaspoon salt; stir into butter mixture until thoroughly combined.
  • Press dough into prepared pan, making sides slightly thicker than bottom. Freeze until firm, 15 minutes. Bake on a rimmed baking sheet until slightly puffed and golden, about 20 minutes. Transfer to a wire rack; let cool completely.
  • Filling: Meanwhile, whisk together eggs, cream, almond extract, and granulated sugar. In another bowl, whisk together both flours and salt, then whisk into egg mixture until smooth. Arrange cherries in cooled crust in a single layer; gently pour batter around them. Bake, rotating once, until golden brown and just set, 35 to 40 minutes. Let tart cool at least 30 minutes, dust with confectioners' sugar, and serve.

Tips:

- To make the perfect frangipane tart crust, use a combination of all-purpose flour, almond flour, and powdered sugar for a crisp and flavorful base. - For a rich and creamy almond filling, blend together butter, sugar, almond flour, eggs, and a splash of vanilla extract until smooth and velvety. - When slicing the apples and cherries for the topping, be sure to cut them thinly and evenly so that they cook evenly in the oven. - To achieve a beautiful golden crust on your tart, brush the edges with an egg wash before baking, and sprinkle with raw sugar for an extra touch of sweetness.

Conclusion:

This apple cherry white chocolate frangipane tart is a delightful dessert that combines the freshness of apples and cherries with the richness of white chocolate and almond frangipane. The green apple sorbet and cherry apple brandy compote provide a refreshing and flavorful accompaniment, making this tart a perfect choice for any special occasion.

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