Apple tart with blackberry sorbet recipe
 300g/10½oz caster sugar300ml/10½fl oz water half lemon, juice only4 tsp liquid glucose 300g/10½oz caster sugar 300ml/10½fl oz water half lemon, juice only 4 tsp liquid glucose 400g/14oz blackberries75g/2½oz caster sugar1 tbsp water 400g/14oz blackberries 75g/2½oz caster sugar 1 tbsp water 400g/14oz ready-rolled puff pastry250g/9oz apples, peeled and sliced into wedges125g/4oz demerera sugarfresh mint leaves, to garnish 400g/14oz ready-rolled puff pastry 250g/9oz apples, peeled and sliced into wedges 125g/4oz demerera sugar fresh mint leaves, to garnish Method For the sorbet, place the sugar, water, lemon juice and liquid glucose into a pan over a low heat.Stir the mixture and slowly bring to the boil. Boil the mixture for five minutes, then remove from the heat and allow to cool. Place into the fridge to chill.Meanwhile, for the blackberries, place the blackberries, sugar and water into a clean pan over a low heat. Cook gently to soften the fruit.Pass the blackberry mixture through a sieve into a bowl.Add the blackberry mixture to the chilled syrup and churn in an ice cream maker according to manufacturer's instructions.Transfer to a freezer-proof container and freeze until needed.For the tart, preheat the oven to 180C/365F/Gas 4.Cut out the pastry into four equal squares of approx 15cm/6in and place onto a baking tray.Lay the apples in straight lines across each piece of pastry, overlapping each other, to cover each piece of pastry.Sprinkle with sugar, then place into the oven to bake for 12-15 minutes, or until golden-brown and cooked through. To serve, transfer each apple tart to a plate while still warm and place a scoop of blackberry sorbet on top. Garnish with a mint sprig. For the sorbet, place the sugar, water, lemon juice and liquid glucose into a pan over a low heat. For the sorbet, place the sugar, water, lemon juice and liquid glucose into a pan over a low heat. Stir the mixture and slowly bring to the boil. Boil the mixture for five minutes, then remove from the heat and allow to cool. Place into the fridge to chill. Stir the mixture and slowly bring to the boil. Boil the mixture for five minutes, then remove from the heat and allow to cool. Place into the fridge to chill. Meanwhile, for the blackberries, place the blackberries, sugar and water into a clean pan over a low heat. Cook gently to soften the fruit. Meanwhile, for the blackberries, place the blackberries, sugar and water into a clean pan over a low heat. Cook gently to soften the fruit. Pass the blackberry mixture through a sieve into a bowl. Pass the blackberry mixture through a sieve into a bowl. Add the blackberry mixture to the chilled syrup and churn in an ice cream maker according to manufacturer's instructions. Add the blackberry mixture to the chilled syrup and churn in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-proof container and freeze until needed. Transfer to a freezer-proof container and freeze until needed. For the tart, preheat the oven to 180C/365F/Gas 4. For the tart, preheat the oven to 180C/365F/Gas 4. Cut out the pastry into four equal squares of approx 15cm/6in and place onto a baking tray. Cut out the pastry into four equal squares of approx 15cm/6in and place onto a baking tray. Lay the apples in straight lines across each piece of pastry, overlapping each other, to cover each piece of pastry. Lay the apples in straight lines across each piece of pastry, overlapping each other, to cover each piece of pastry. Sprinkle with sugar, then place into the oven to bake for 12-15 minutes, or until golden-brown and cooked through. Sprinkle with sugar, then place into the oven to bake for 12-15 minutes, or until golden-brown and cooked through. To serve, transfer each apple tart to a plate while still warm and place a scoop of blackberry sorbet on top. Garnish with a mint sprig. To serve, transfer each apple tart to a plate while still warm and place a scoop of blackberry sorbet on top. Garnish with a mint sprig.