<H2 ALIGN = CENTER>Apple Tart with its own Sorbet</H2>
<P ALIGN = RIGHT><I>Serves 4</I></P>
<H3 ALIGN = CENTER><U>Ingredients</U></H3>
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
For the Sorbet
225 g (8 oz) caster sugar
300 ml (10 fl oz) water
10 Granny Smith apples, peeled, cored and chopped
<H3 ALIGN = CENTER><U>Method</U></H3>
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 purΘe. 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.
