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Apple Tart with its own Sorbet
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1994
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 50 g
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
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