In a small bowl, toss the salt with the cinnamon. Remove from the heat, transfer to a container, and chill until ready to serve. Add to the apple mixture and cook for 2 minutes to thicken. Combine the cornstarch with 2 teaspoons cold water and stir to dissolve. Add the apples, pear, and remaining 1 tablespoon brown sugar and cook, covered, until the fruit is soft and just beginning to break down. While you're making the syrup, in a medium saucepan, heat the butter over medium heat. Cook, stirring to dissolve the sugar, until reduced to a syrup, 5 to 7 minutes. Drizzle with the port syrup and top with the toasted coconut.įor the apple: In a small saucepan, combine the port, 2 tablespoons of the brown sugar, and the cardamom and place over medium heat. Divide filling between two of the remaining tart shells. Remove from the heat, transfer to a container and chill until ready to serve. Transfer to a blender and blend until smooth. Add rum and cook, stirring occasionally, until the alcohol has evaporated. Place over medium heat and cook until the mango has broken down and starts to caramelize.

in a medium saucepan, combine the mango, curry powder and remaining 1/2 cup brown sugar. transfer to a medium saucepan and bring to a simmer over medium heat until reduced to a syrup, 5 to 7 minutes. Drizzle with the balsamic syrup.įor the mango: In a blender, combine the port, 2 tablespoons brown sugar and ginger and blend until smooth. Add the fruit to the well and top with the remaining berries. Divide the sour cream mixture between two of the tart shells, making a well in the center. Add 1 teaspoon of fruit compote and stir to incorporate. Remove from heat and chill until ready to serve. Add Grand marnier and cook, stirring to release any bits stuck to the pan, until the alcohol has evaporated. Add brown sugar and cook over medium until mixture is thick and caramelized. Place remaining berries in a small saucepan. Reserve 4 raspberries and 4 blackberries for the topping. Cook until reduced to a syrup, 5 to 7 minutes. Remove shells from the tins.įor the berry: In a medium saucepan, combine vinegar and granulated sugar and place over medium heat. Remove from the oven and place on a wire rack to cool completely. Bake until lightly browned, about 15 minutes.

Fill the bottom of the shells with pastry weights.

Using a fork, randomly prick the bottom.Ĭut a piece of parchment large enough to cover the bottom of each shell and sides, and fit one into each shell. Carefully press pastry into the bottom and sides. Cut out circles big enough to hang over the rims of six 4-inch tart shells with removable bottoms. Thaw pie shells and roll out slightly less than 1/8 inch. For the mango mini-tarts: 1/2 cup port 10 tablespoons packed light brown sugar 1 ounce crystallized ginger, diced (about 1/4 cup) 2 cups diced mango (from about 2 medium mangoes) 1/2 teaspoon mild curry powder 1 tablespoon dark rum 2 tablespoons toasted, shredded, sweetened coconutįor the apple mini tarts: 1/2 cup white port 3 tablespoons packed light brown sugar 1/4 teaspoon ground cardamom 2 tablespoons unsalted butter 2 Red Delicious apples, peeled, cored, and chopped 1 Bartlett pear, peeled, cored, and chopped 1 teaspoon cornstarch 2 teaspoons fresh lime juice 1/4 teaspoon Maldon sea salt 1/4 teaspoon ground cinnamon 3 tablespoons heavy cream 1 teaspoon brandy Pinch of sugar

Top chef quickfire cookbook