Apple Tart with its own Sorbet

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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

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, ea