4 tablespoons plus 1 tablespoon unsalted butter
1 cup sugar
4 Granny Smith apples, peeled, cored and quartered, acidulated in 1 tablespoon lime juice
½ tablespoon five-spice powder
1 sheet of ready made puff pastry dough, defrosted
1 large egg combined with 2 tablespoons of water
½ cup pecans, chopped
½ cup cranberries, roughly chopped
1 cup heavy cream
8 mint sprigs to garnish
1. Preheat the oven to 375° F convection or 400° F conventional
2. In a 10-inch cast iron skillet over medium heat, melt 4 tablespoons of butter and add the sugar. Caramelize the sugar in the butter, about 4 minutes. Drop the heat to low and add the apple slices, round side down and dust the tops of the quarters with the five-spice powder. Continue to cook until slightly softened about 3-4 minutes.
3. Meanwhile, cut the puff pastry in a 10-inch-inch circle. Dock the dough, making holes in it using the tines of a fork. Using a rolling pin, roll one edge of the dough onto the rolling pin and carefully transfer it on top of the apples, rolling it off. Brush the dough with egg wash.
4. Bake 20-25 minutes until the puff pastry is golden brown and is cooked throughout, and the apples are soft. Remove from the oven and while still hot, carefully invert onto a serving platter.
5. While the tarte bakes, in a small sauté pan, melt the remaining butter and sauté the pecans and cranberries for about 2 minutes. Reserve.
6. Whip the cream in stand mixer fitted with the whisk attachment until soft peaks form.
7. To plate – Using a sharp knife, cut the tarte into eight wedges. Plate a piece and top with a dollop of the whipped cream and the sautéed pecans and cranberries. Garnish with a mint sprig.
Ferrari BrutColor: Straw yellow with slight green reflection Aroma: Fresh and lasting, with significant overtones of ripe golden apples, wild flowers and a subtle and delicate fragrance of yeast Taste: Clean and balanced, with a slight and pleasant finish of ripe fruit and a hint of bread-crust