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Apple Tart With Blackberry Sorbet

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Ingredients
  Castor sugar 10 Ounce (300 Gram)
  Lemon juice 1 Teaspoon
  Glucose 4 Teaspoon
  Blackberries 14 Ounce (400 Gram)
  Granulated sugar 3 Ounce (85 Gram)
  Puff pastry 400 Gram, rolled (1 Packet)
  Eating apples 1 Pound, peeled (450 Gram)
  Demerara sugar 2 Ounce (50 Gram)
  Mint leaves 1 (For Garnish)
Directions

MAKING
1. To make the sorbet, in a saucepan, combine the caster sugar, 300milliliters of water, lemon and glucose.
2. Place the pan over a medium flame and bring the liquid to a boil, stirring until the sugar has dissolved. Cool the syrup and place in the refrigerator to chill.
3. In another saucepan, combine the blackberries reserving a few for garnish, the granulated sugar and 1 tablespoon of water.
4. Place the pan over a medium flame and simmer the berries until they are soft and pulpy.
5. Strain the puree through a fine mesh nylon sieve into the chilled syrup. Mix well.
6. Churn the puree in an ice-cream maker and freeze in a freezer friendly box until required. Alternatively pour the puree into a shallow, freezer proof box and freeze for 2 hours until crystals form around the edge. Break up with a fork and return to the freezer to set again. Repeat this step thrice then seal box and freeze overnight.

FINALZING
7. Preheat the heat oven to 400 degree F or 200 degree C.
8. Cut the rolled pastry into 4-inch squares.
9. Arrange the apples slices over the pastry bases and sprinkle with sugar. Arrange the tarts on a baking sheet.
10. Bake the tarts in the preheated oven for 15 minutes until the apples are caramelized and the pastry is golden brown.

SERVING
11. Serve the hot tarts on a dessert plate with a scoop of sorbet on the side
12. Garnish the tarts with springs of mint and the reserved blackberries.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Blackberry
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Servings: 
4

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