PREPARATION:

Cider Sorbet:

1. Place all the ingredients into a saucepot, stir to combine, and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from the heat and cool to room temperature. Discard the cinnamon stick. Using a blender or hand held immersion blender, puree mixture until smooth. Transfer to a container, cover and refrigerate overnight.
2. Freeze the sorbet base in an ice cream/sorbet maker according to manufacturer's directions. It will become thick and resemble a milk shake. This takes from 30 minutes to an hour. Using a rubber spatula, transfer the semi-frozen mixture to a container, cover, and freeze overnight before serving.

Maple Walnut Crust:

1. Place the maple syrup in a 10-inch sauté pan and bring to a boil over medium-high heat. Add the walnuts and stir continuously with a heat-resistant rubber spatula until syrup has reduced and only enough remains to completely coat the nuts. Transfer the candied walnuts to a platter, sprinkle with a pinch of salt and let cool. Coarsely grind the nuts in food processor and set aside. Using a standing electric mixer with the paddle attached or a hand-held mixer, cream the butter with the sugar until uniform. Add the zest, orange juice, and egg yolks and continue to mix until consistency is smooth. Sift the flour with the baking powder and add to the butter mixture. Mix just enough to form a ball. Mix in the ground nuts. Remove dough from the bowl, wrap in plastic and refrigerate overnight.
2. Preheat the oven to 350ºF. Remove the pastry dough from the refrigerator and roll out into ¼-inch thickness on a lightly floured surface. Using a 4-inch biscuit cutter, cut rounds, and place into 3-inch tart shells. Cover each tart with wax or parchment paper. Weigh down with pie weights. Bake in the oven for 20 minutes. Remove the wax paper and weights and return shells to the oven for 1 minute. Remove and set aside to cool completely before filling. May be wrapped in plastic wrap and stored at room temperature overnight.

Orange and Boiled Cider Curd:

1. Fill a 2-quart or larger pot 1/3 of the way with water and bring to a boil. Reduce heat to a simmer. Place sugar and orange zest in a mixing bowl and rub together between your fingers to release the natural oils. Add orange juice, boiled cider, and eggs and whisk to combine. Place the bowl over the pot of simmering water. Cook the curd, stirring continuously with a whisk or rubber spatula, until thick, about 20-25 minutes. Mixture should hold its shape slightly when stirred. Remove bowl and set over a bowl of ice water. Allow it to cool to warm, about 90ºF, and transfer to a blender. Add the butter and puree until smooth. Transfer to a container and cover. Refrigerate until cold.

Tarts:

1. Fill the shells with the curd, about 3 to 4 tablespoons each, and smooth it out with an offset spatula. Wrap the shells and refrigerate for several hours until set. Quarter the apples and slice thinly on a mandoline. Arrange sliced apples over the top of the curd. Top with sorbet. Garnish with a drizzle of cider-maple syrup.

   Editor's Note: *Don't throw out those egg whites! Save and use them for another dish: an egg white omelet, perhaps, or lemon meringue—or find a cookie recipe that uses egg whites.*

2. Look for organic butter and other organic, locally-grown ingredients—especially eggs—when possible. Try at your local farmers market.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the Vermont Fresh Episode of Emeril Green.