Pine Nut Tart with Orange Sorbet
Greg Atkinson, Restaurant Marché, Bainbridge Island, Washington / May 2013
For 16 servings
- 2 oz. fruit pectin
- 1 cup granulated sugar
- 4 cups orange juice
- 1/4 cup lemon juice
- 1/4 cup Cointreau
Stir pectin and 1 cup water in small saucepan set over medium heat until pectin is dissolved; add sugar; cook, stirring, until sugar is dissolved; remove from heat; cool; stir in juices and liqueur; pour into hotel pan; refrigerate until cold.
Place sorbet base in ice cream maker; process according to manufacturer’s directions; place in airtight container; cover; reserve in freezer.
- 1 cup pastry flour, plus more for work surface
- 8 Tbsps. unsalted butter, chilled and cut into 1/2” pieces
- 1 tsp. salt
- 1/3 cup ice water
Place 1 cup flour, butter, and salt in a processor; pulse until mixture is crumbly (butter should be about the size of small peas); turn out onto clean work surface; drizzle water over; mix lightly with hands, tossing until water is evenly distributed and mixture just comes together into a shaggy dough; handling dough as little as possible, envelop in plastic wrap; reserve in refrigerator at least 30 minutes.
Heat oven to 350°F.
Remove dough from refrigerator; roll out on lightly floured work surface to 12” circle; gently press into 10” tart pan; trim edges flush with pan; line with parchment paper; fill with pie weights; bake until brown and almost baked through; remove from oven; place on wire rack; remove parchment and pie weights; cool; reserve.
- 1 lb. almond paste
- 3 lg. eggs
- 3/4 cup granulated sugar
- 1 cup plum or apricot preserves
- 1 cup pine nuts
Heat oven to 375°.
Place almond paste, eggs, and sugar in a processor; pulse until combined; place in piping bag fitted with 1/2” round tip.
Spread jam evenly across bottom of reserved pastry shell; pipe almond paste filling over top; spread smooth with offset spatula; sprinkle with pine nuts; bake tart until filling is set and crust and surface are brown (about 30 minutes); remove tart from oven; place on wire rack; cool; reserve.
- 1 cup tapioca maltodextrin
- 2 Tbsps. brown butter
- mint sprigs (for garnishing)
Mix tapioca maltodexrin powder and butter in a bowl with rubber spatula until uniformly crumbly; place brown butter powder in airtight container; cover; reserve.
To serve, slice tart into 16 wedges; place a spoonful brown butter powder to one side on each plate; top each with 4 oz. quenelle orange sorbet; place a tart wedge next to sorbet; garnish with mint.
What to drink: Château de Cosse Sauternes 2009