Apple Tart With Its Own Sorbet Recipe - pastry shell

Method

• 1.
• Dampen 2 oven trays, make tart bases, roll out as thinly as possible, rest in fridge for at least ten mins
• 2. cut out bases, lay in trays and return to fridge
• 3. to make sorbet - dissolve sugar in1/2 pt water over low heat - boil a few min to make syrup
• 4. add in 10 minced apples simmer 10-15 mins.
• Push through sieve - cold and freeze whisking every 15 min or possibly so until frzn
• 5. at 230 deg mark8 - peel core and quarter apples - slice each quarter into 3-4 pcs arrange on pastry discs
• 6. dab with butter, sprinkle with caster sugar and bake about 15 min
• 7. dissolve apricot jam in 2 spoonfuls water - boil - glaze tarts