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Baked Crispin Apple Tart, Black Walnut Praline and Fromage Blanc Ice Cream Recipe
 
 
Baked Crispin Apple Tart, Black Walnut Praline and Fromage Blanc Ice Cream
Jonathan Gushue, The Berlin, Kitchener, Canada
Jonathan Gushue, The Berlin, Kitchener, Canada
Flavors of Ontario
Total time: 1hr to 2hr

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

 
Difficulty: Average
Chef's Note

*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.

Ingredients
Garnish
- 7 Crispin apples, peeled and cut into wedges
- 4 tbsp butter
- 3 tbsp sugar

Pate Brisee
- 250 ml / 1 cup all purpose flour
- 6 tbsp unsalted butter
- 1 pinch fleur de sel
- 3 tbsp ice water

Fromage Blanc Ice Cream
- 750 ml / 3 cups whole milk
- 1 vanilla bean
- 8 egg yolks
- 200 g sugar
- 350 ml / 1-2/5 cup whipping cream
- 200 ml / 4/5 cup Fromage Blanc

Praline
- 250 ml / 1 cup toasted black walnuts
- 150 g sugar
- 100 ml / 2/5 cup 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

Baked Crispin Apple Tart, Black Walnut Praline and Fromage Blanc Ice Cream 1
 
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