Fig Tart with Apricot Sorbet
Credit: Christopher Hirshiemer
(Tarte aux Figues, Matignon d'Abricots à la Sauge Ananas, Sorbet d'Abricot)
SERVES 4
It can be tricky and time-consuming to make a puff pastry, so we suggest using a good-quality frozen puff pastry for this simple and elegant French dessert.
FOR THE APRICOTS:
4 ripe apricots, pitted and cut into large cubes
8–10 leaves pineapple sage, thinly sliced (optional)
5 tsp. fresh lemon juice
2 tbsp. muscat de beaumes-de-venise (fortified dessert
wine from the Côtes-du-Rhône)
1 tbsp. light brown sugar
FOR THE SORBET:
2 lb. ripe apricots, peeled, pitted, and coarsely chopped
1⁄2 cup granulated sugar
FOR THE TART:
1 sheet frozen puff pastry, slightly defrosted
3–4 large fresh figs, trimmed and sliced lengthwise into
1⁄4"-thick slices
1 tbsp. butter, diced
1 tsp. granulated sugar
1. For the apricots: Put apricots, sage, lemon juice, muscat, and sugar into a bowl, toss well, and let macerate for 1 1/2–2 hours.
2. For the sorbet: Purée apricots and sugar together in a blender until smooth, 2–3 minutes. Pour purée (or ready-made purée) into an ice-cream maker and process according to manufacturer's directions. Transfer sorbet to a container and freeze.
3. For the tart: Preheat oven to 375°. Roll pastry out to 1/8" thickness, cut into four 3 1/2" × 4 1/2" rectangles, and transfer to a parchment paper-lined cookie sheet, placing the rectangles at least 1" apart. Arrange 3–5 slices of fig down center of each pastry, dot fruit with butter, and sprinkle with sugar. Bake tarts until golden brown, 20–25 minutes.
4. To serve, put 1 tart on each of four dessert plates and top with a spoonful of sorbet. Divide the macerated apricots equally between the plates. Garnish each serving of sorbet with a small sprig of pineapple sage and fresh bay leaf, if you like.
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