Ingredients

• 300g/10½oz caster sugar
• 300ml/10½fl oz water
• half lemon
• juice only
• 4 tsp liquid glucose
• 400g/14oz blackberries
• 75g/2½oz caster sugar
• 1 tbsp water
• 400g/14oz ready-rolled puff pastry
• 250g/9oz apples
• peeled and sliced into wedges
• 125g/4oz demerera sugar
• fresh mint leaves
• to garnish

Directions

• 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.