Warm Apple Tart with Date Ice Cream and Red Wine-Caramel Sauce Recipe

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Warm Apple Tart with Date Ice Cream and Red Wine-Caramel Sauce
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Ingredients
18
Count
Nutrition
922
Calories
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Ingredients:

Directions:

  1. To prepare the ice cream: Prepare an ice water bath. Place the dates, vanilla bean pulp, heavy cream, half-and-half, and milk in a medium saucepan and bring to a simmer over medium heat. Whisk the egg yolks in a large bowl and slowly pour in the hot cream mixture. Puree the cream mixture until smooth, return to the saucepan, and cook for 3 minutes, stirring constantly. Strain through a fine-mesh sieve, and cool in the ice water bath. Freeze in an ice cream machine and keep frozen until ready to use.
  2. To prepare the dough: Using an electric mixer or by hand, combine the flour, butter, sugar, and salt in a large bowl until pebble-sized balls form. Add the egg yolk and water all at one time and mix until the dough just comes together. Remove the dough from the mixer, pat into a disc, and cover with plastic wrap. Refrigerate for at least 1 hour.
  3. To prepare the caramel: Place the sugar in a medium saucepan and cook over medium-low heat for 10 minutes, or until golden brown. Add the butter and vanilla pulp and cook for 2 minutes. Add the apple wedges and cook for 4 to 6 minutes or until the apples are half cooked. Remove the apples from the caramel and reserve both separately.
  4. To prepare the tart: Preheat the oven to 350°F. Roll out the dough to 1/8 inch thick and carefully press into an 8- or 9-inch tart ring, trimming any excess. Place the tart ring on a parchment-lined sheet pan and sprinkle 1/2 cup of the chopped pecans in the bottom of the shell. Pinwheel the apple slices in the tart and brush with some of the caramel sauce. Bake the tart for 20 to 30 minutes, or until golden brown.
  5. To prepare the red wine-caramel sauce: Place the red wine in a small saucepan and simmer over medium heat for 20 minutes, or until reduced to 1/4 cup. Add the remaining caramel sauce to the red wine reduction and whisk until smooth. Fold in the remaining 1/4 cup of pecans and keep warm.
  6. Cut the tart into 8 pieces and place a piece in the center of each plate. Spoon the red wine-caramel sauce around the tart and top the tart with a scoop of the date ice cream.
  7. Charlie Trotter Cooks at Home by Charlie Trotter Ten Speed Press
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 921.87 Kcal (3860 kJ)
Calories from fat 515.41 Kcal
% Daily Value*
Total Fat 57.27g 88%
Cholesterol 239.15mg 80%
Sodium 830.08mg 35%
Potassium 675.56mg 14%
Total Carbs 92.38g 31%
Sugars 59.25g 237%
Dietary Fiber 8.11g 32%
Protein 13.36g 27%
Vitamin C 0.7mg 1%
Vitamin A 0.3mg 9%
Iron 3.5mg 19%
Calcium 220.9mg 22%
Amount Per 100 g
Calories 305.74 Kcal (1280 kJ)
Calories from fat 170.94 Kcal
% Daily Value*
Total Fat 18.99g 88%
Cholesterol 79.32mg 80%
Sodium 275.3mg 35%
Potassium 224.05mg 14%
Total Carbs 30.64g 31%
Sugars 19.65g 237%
Dietary Fiber 2.69g 32%
Protein 4.43g 27%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 9%
Iron 1.1mg 19%
Calcium 73.3mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.4
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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