Wine Style: Colheita Port
Pairing: Apple Tart
Sommelier: Gabrielle Plastre

About Gabrielle :

Gabrielle Plastre is Canada’s reigning Master of Port. She has worked in the hospitality industry for over a decade. She is a sommelier at Chez Victoire and hosting SAQ’s workshops for the general public. She graduated in 2016 with three distinct diplomas: DEP (Diplôme d’études professionelles) from Institut du tourisme et hôtellerie du Québec (ITHQ), level 3 with distinction - Wine and Spirit Education Trust and certification level - Court of Master Sommeliers. Her other achievements include winning the following competitions : Wines of Argentina (2016) and German Wine Institute (2018), both of which were organized in collaboration with ITHQ.

Apple Frangipane Tart, Roasted and Caramelized Almonds


1 sheet all-butter puff pastry, thawed*
1 cup almond flour
1/2 cup sugar
1/8 tsp salt
5 tbsp unsalted butter, at room temperature, cut into slices
1 large egg
2 tbsp all-purpose flour
1 tsp almond extract
1 tsp vanilla
4 Granny Smith apples, cored, finely sliced
3 tbsp butter, melted
2 tbsp sugar
1 tablespoon w
¼ cup roasted almond slices

*thaw overnight in refrigerator.

Directions: Preheat oven to 375 F. Roll out puff pastry to form a 10-inch diameter circle. Make the frangipane by place almond flour, sugar, salt and butter in a mixer. Blend until combined and no large pieces of butter are remaining.  Add the egg, almond extract and vanilla. Blend until well incorporated. Spread this mixture (the frangipane) over the puff pastry, leaving a ½-inch around the edge. Place apple slices in concentric circles around the pastry. Brush apples and outer edge of pastry with butter. Sprinkle apples with sugar. Bake in center of oven for 18 to 20 minutes. With 4 minutes, spread almond slices on a cookie sheet. Place in oven and roast for 4 minutes until lightly brown. Remove tart from oven and sprinkle with the almond slices.