Fig Tart with Apricot Sorbet (Tarte aux Figues, Matignon d'Abricots à la Sauge Ananas, Sorbet d'Abri

Name: Fig Tart with Apricot Sorbet (Tarte aux Figues, Matignon d'Abricots à la Sauge Ananas, Sorbet d'Abri
Ingredients: 2 lb. ripe apricots, peeled, pitted, and coarsely chopped; plus 4 ripe apricots, unpeeled, pitted, and cut into large dice; 1 ⁄ 2 cup granulated sugar; 8–10 leaves pineapple sage, thinly sliced (optional); 5 tsp. fresh lemon juice; 2 tbsp. Muscat de Beaumes-de-Venise (a fortified dessert wine from the Rhône valley); 1 tbsp. light brown sugar; 1 sheet frozen puff pastry, slightly defrosted; 3–4 large fresh figs, trimmed and sliced lengthwise into 1/4-inch–thick slices; 1 tbsp. butter, diced; 1 tsp. granulated sugar

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Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture.

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Ingredients

2 lb. ripe apricots, peeled, pitted, and coarsely chopped; plus 4 ripe apricots, unpeeled, pitted, and cut into large dice
<sup>1</sup>⁄<sub>2</sub> cup granulated sugar
8–10 leaves pineapple sage, thinly sliced (optional)
5 tsp. fresh lemon juice
2 tbsp. Muscat de Beaumes-de-Venise (a fortified dessert wine from the Rhône valley)
1 tbsp. light brown sugar
1 sheet frozen puff pastry, slightly defrosted
3–4 large fresh figs, trimmed and sliced lengthwise into 1/4-inch–thick slices
1 tbsp. butter, diced
1 tsp. granulated sugar