Caramelized Apple and Nut Tart with Roasted Pear Sorbet

We normally make sweet dough for the tart shells in this recipe. These tarts only work well with tart rings with removable bottoms. Since most people don’t have these in their  kitchen equipment I thought buying the shells would be easier and quicker. These tarts can be made the day ahead, allowed to cool completely and then refrigerated overnight. They should be taken out a couple hours before serving and then when you need then put them in a 300 F oven for about 10 minutes.

Makes six tarts:

•  6 - 3” sweetened tart shells (found in your local grocers freezer section)

• 150 grams of coarsely chopped mixed nuts

Preheat oven to 325 F. Place tart shells in their foil cups on a baking tray, place a ¼ cup (25 grams) of mixed nuts in each shell.  Bake in the oven approximately 10 minutes, or until the shells and nuts are a light brown. Take out and allow to cool on  baking rack. Carefully take tarts out of foil cups and return them to the baking tray.

• 4 Golden or Red Delicious Apples
• 3 oz unsalted butter
• 7.5 oz granulated sugar

Peel the apples and chop in half. Take out the core (center, top and bottom) and cut each half of the apple into 14 equally sized cubes. In a heavy bottomed saucepan melt the butter over high heat, sprinkle the sugar into the pan over the butter but DO NOT STIR. Immediately place the apple pieces in the pan, spreading them evenly over the entire surface, but again, DO NOT STIR.  Allow the apples to cook for 10 minutes. After the first 10 minutes, reduce the heat to medium-high and GENTLY stir. Just turning the apples over in the butter once and allowing them to cook another 20 minutes. Only stirring gently once every 5 minutes. When the 30 minutes is up, take apples off the heat and spoon apple pieces into tart shells on top of nuts place baking tray into 350 F oven for 10 minutes until golden brown. Remove from oven, and place on a baking rack.

Roasted Pear Sorbet

You can make this sorbet up to a week ahead of time as long as you have a well sealed plastic container to keep it in.

• 6 pears (Bartlett or Anjou)
• 2 tsp olive oil
• 1 cup simple syrup*
• 2 tsp lemon juice
• 1 tbsp pear liqueur (optional)

*To make simple syrup, mix together 1 cup of granulated sugar and 1 cup of  water in a pot and bring to a boil. Immediately pour into a container and allow to cool.

Peel the pears, chop them in half and remove the core. Cut each half into three wedges. Pour the olive oil onto a clean baking tray and place the pears on the tray, rotating them in the oil. Roast in a 400 F oven for 30 minutes, stirring them occasionally. Remove from oven and allow to cool.  Puree in a food processor. Place puree in a 3-4 qt. stainless mixing bowl and add the rest of the ingredients. Stir together with a whisk.  If you have an ice cream freezer, freeze according to instructions. If not, place in the freezer in the bowl and stir very well, every half hour for 3 hours. Then place in a plastic container with a well fitted lid and allow to freeze solid. To plate the dessert, place a warm tart on the plate and place a scoop of sorbet beside. Accent the plate with raspberry sauce and dusted icing sugar. Use a sprig of mint and fresh berries, or fresh fruit slices to add colour to your plates.

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