Apple tarts with flaming apple sorbet recipe

Try Eric's impressive apple pud with dramatic flaming sorbet from Baking Mad with Eric Lanlard

Ingredients

Approx. 500g all butter puff pastry
Flour, for dusting
1 egg yolk
50g unsalted butter, melted
2 Granny Smith apples
25g golden caster sugar
1 tsp cinnamon

For the apple sorbet

350ml apple juice
Juice of 1 lemon
2.5g silk gel
100g caster sugar
5g gellan gum
1 drop green performance food colouring

To serve

Calvados or brandy

Method

For the sorbet, place the apple juice, lemon juice and silk gel in a saucepan and bring to the boil. In a bowl blend the sugar and gellan gum and add to the saucepan. Once boiling remove from the heat and leave to cool slightly before adding the food colouring.
Blend the mixture and allow to cool to below 39°C. Once below this temperature, pour into an ice cream maker and churn according to manufacturer's instructions (this should take around 25 minutes).
For the apple tarts, preheat the oven to 200°C/gas mark 6. Roll the pastry out thinly on a lightly floured surface and using a 10cm cutter or a small plate, cut into discs. Brush the edge of each pastry disc with beaten egg yolk and brush the centre of the pastry with melted butter. Peel and core the apples and slice thinly. Cover the pastry base with overlapping slices of apple, leaving a 5mm border around the edge. Sprinkle the top of the tart with the sugar and dust with cinnamon.
Please the tart on a piece of non-stick baking parchment and place the paper directly on the oven shelf – this will ensure the pastry cooks evenly and the tart is crisp. Bake for 12-15 minutes or until the apple is starting to colour and the pastry is golden.
To serve, place a scoop of sorbet on top of each tart and pour over your favourite spirit (brandy or calvados works well). Carefully ignite the alcohol and serve the tarts flaming to impress your guests.

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Thursday 12 May 2011