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Baked Crispin Apple Tart, Black Walnut Praline and Fromage Blanc Ice CreamTheWorldWideGourmet.com

Flavors of Ontario

Total time: 1hr to 2hr

Preparation time: 30 minutes
Cooling time: 1 hour+
Cooking time: 30 minutes

Difficulty: Average

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Nutritional values

per 100 g

Energy:250.1 kcal

Proteins:4.4 g

Fats:15.2 g

Carbohydrate:25 g

Fibers:0.2 g

Sugar:19.9 g

Cholesterol:122.2 mg

Sodium:194.2 mg

Calcium:131.4 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

**Garnish

7

crispin apples, peeled and cut into wedges

60

ml

butter

45

ml

sugar

**Pate Brisee

250

ml

all purpose flour

90

ml

unsalted butter

45

ml

ice water

**Fromage Blanc Ice Cream

750

ml

whole milk

1

vanilla bean

8

egg yolks

200

g

sugar

350

ml

whipping cream

**Praline

250

ml

toasted black walnuts

150

g

sugar

100

ml

water

METHOD

Garnish

  1. Place sugar and butter into a small pan. Melt and dissolve sugar.
  2. Add the apple wedges off the heat and packing them snuggly into the pan. Cut remaining apples to fill any gaps.
  3. Cook the apple on a medium heat until deep brown in color.

Pate Brisee

  1. Place flour, butter and salt in a food processer. Process to coarse crumbs.
  2. Add the ice water and pulse until just coming together. Do not over work.
  3. Dust the pastry with flour, wrap with waxed paper and let rest in the fridge for one hour.

Fromage Blanc Ice Cream

  1. Combine milk, yolks, sugar, vanilla bean split, whisk to combine.
  2. Put over a low heat and stir until thickened.
  3. Combine Fromage Blanc and cream until thoroughly blended.
  4. Add cream mixture to the thickened milk. Cool in the fridge until you are ready to spin.

Praline

  1. Combine water and sugar, bring to a dark caramel.
  2. Pull off the heat and change to another bowl.
  3. Add chopped toasted walnuts and pour out onto a greased sheet pan.
  4. Let cool. When cool enough to handle, crush to a coarse powder.

Finishing

  1. Preheat oven to 190 °C / 375 °F.
  2. Place the pastry over the apples tucking in the over hang into the caramel.
  3. Bake until golden brown.
  4. Let rest 5 minutes on a rack.
  5. Run a knife around the outside to loosen any stuck edges.
  6. Tip out onto a platter and serve each portion with ice topped with the praline.

SOMMELIER

Niagara Ice Wine

CHEF'S NOTES

*Crispin apple (Mutsu)
A versatile dual-purpose apple, sharp but still pleasant to eat fresh. Known as Mutsu in its native Japan, Crispin looks like a large Golden Delicious with a lovely sweet honeyed flavour.

**Black walnut
The black walnut is an Ontario native, prized for its timber as well as for nuts.



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