Apple Tarts with Apple Sorbet

For the Sorbet

• 450 g (1 lb) caster sugar
• 600 ml (

To make the sorbet, dissolve the sugar in the water and bring to the boil. Boil for five minutes. Peel, core and roughly chop the apples and place in the pan with the sugar syrup. Bring to a simmer and cook until tender.

Purée in a liquidizer or push through a sieve. Cool, then freeze the mixture in a sorbet machine. If you don’t have one, spread the purée on to a plastic tray and place