Apple Tart with its own Sorbet

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This recipe gives you a tart that is hot, thin and crisp, and if you can’t imagine the sorbet melting all over it you’re just going to have to try it! For a variation, try flavouring the sorbet with calvados or replacing the water with cider.

Ingredients

For the Tart

  • 225 g (8 oz) Puff Pastry or bought
  • 50 g (2 oz) unsalted butter
  • 8 Granny Smith apples
  • 4 teaspoons caster sugar
  • 4 tablespoons apricot jam
  • 2 tablespoons water

    Method

    Grease one large or two smaller oven trays.

    To make the tart bases, roll out the puff pastry as thinly as possible and leave to rest in the fridge. Cut the pastry into four 20 cm (8 in) circles, each forming one portion. Lay the tart bases on to the oven trays and return to the fridge.

    The next step is to make the sorbet. Dissolve the sugar in the water over a low heat then bring to the boil and boil for a few minutes to make a syrup. Add the apples and simmer gently for about 10–15 minutes until they start to purée. When ready, push them through a sieve and wait for the mix to cool. This can now be made into a sorbet by freezing in an ice-cream maker or in the freezer, when you’ll have to whisk it every 15–20 minutes until frozen.

    Pre-heat the oven to 230°C/450°F/gas 8.

    To make the tarts, peel, core and quarter the apples. Slice the apple quarters into three or four pieces, and start to overlap them on the pastry discs all the way round until each circle of pastry is totally covered. Chop the butter and divide between the tarts. Sprinkle each one with caster sugar and bake in the pre-heated oven for about 15 minutes until the pastry is crisp and the apples have started to colour.

    Boil the apricot jam with the water and brush on to the tarts to give a glazed finish. The apple tarts are now ready to serve. The sorbet may be shaped between two spoons to make a quenelle shape or simply served separately in a bowl.