Warm Apple Pomegranate Tart by Deborah Racicot | Pastry Arts

Name: Warm Apple Pomegranate Tart by Deborah Racicot | Pastry Arts
Ingredients: 280 g 10X confectioners’ sugar; 453 g cold unsalted butter, diced; 3 large whole eggs; 1 tsp vanilla extract; ⅛ tsp salt; 705 g all-purpose flour; 112 g almond flour; 750 g heavy cream, divided; 24 g all-purpose flour; 675 g granulated sugar; 170 g unsalted butter; 6 large whole eggs; 3 large egg yolks; 9 g salt; 6-8 Granny Smith apples, peeled and cored, scraps reserved; 68 g light brown sugar; 68 g granulated sugar; 2 g ground cinnamon; 2 g ground cardamom; 2 g ground ginger; 2 g salt; 14 g cornstarch; 5 g citric acid; 832 g whole milk; 166 g heavy cream; 332 g crème fraîche; 1 vanilla bean; 184 g vanilla sugar; 4 g ice cream stabilizer; 90 g dry milk powder

pastryartsmag.com

Deborah Racicot mixes two different textures and temperatures. A warm tart with cool, fresh and uncooked toppings served with the classic flavor vanilla.

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