pecan raisin crust, brandy caramel, cinnamon wafer, apple sorbet

In a mixing bowl, combine flour, butter, sugar, and salt. Mix until crumbly. Press mixture into a tart pan. Scatter pecans and raisins over the crust.

Make the Crust

In a saucepan, combine brown sugar, heavy cream, eggs, brandy, vanilla, and cinnamon. Heat until sugar dissolves. Pour filling over the crust.

Prepare the Filling

Bake at 350°F (175°C) for 30-35 minutes or until set. Let cool completely.

Bake the Tart

In a saucepan, combine apple juice and sugar. Heat until sugar dissolves. Stir in lemon juice. Chill, then freeze in an ice cream maker.

Make the Sorbet

Whisk together flour, sugar, and cinnamon. Add egg white and vanilla, mixing until combined. Spread thin on a baking sheet and bake at 350°F (175°C) for 10-12 minutes until crisp.

Make the Cinnamon Wafers

All-purpose flour

Unsalted butter

Granulated sugar

butter tart

Recipe information

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