Apple Tart With Its Own Sorbet Recipe
Servings: 12
Ingredients
- 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
Directions
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1012g | |
| Recipe makes 12 servings | |
| Calories 974 | |
| Calories from Fat 366 | 38% |
| Total Fat 41.15g | 51% |
| Saturated Fat 15.76g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 176mg | 7% |
| Potassium 1038mg | 30% |
| Total Carbs 158.03g | 42% |
| Dietary Fiber 23.3g | 78% |
| Sugars 96.94g | 65% |
| Protein 7.39g | 12% |
