Apple Tart With Its Own Sorbet Recipe

• 1 3/4 lb Frzn Puff Pastry Shell Thawed
• 30 x Granny Smith Apple
• 7 1/2 ounce Unsalted Butter
• 1/3 x Cu Caster Sugar
• 7/8 x Cu Apricot Jam Sorbet
• 1 3/4 lb Caster Sugar
• 38 x Granny Smith Apple Peeled And Cored

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

pastry shell, apple, butter, cu, cu, sugar, apple

Taken from cookeatshare.com/recipes/apple-tart-with-its-own-sorbet-68063 (may not work)