Apple Tart with Blackberry Sorbet
French Recipes

Apple Tart with Blackberry Sorbet

Baking
serves 4

These crisp little apple tarts keep the baking simple: ready-rolled puff pastry, sliced apples, butter and a little demerara sugar. The blackberry sorbet brings colour and sharpness, so the finished dessert feels special without needing fussy decoration.

Make the sorbet ahead if you can, then bake the tarts close to serving so the pastry stays flaky and the apples are warm.

DessertTartAfternoon-teaVegetarianDinner Party
35 mins prep20 mins cook2 hrs 55 mins total

  1. Heat the oven to 200°C/180°C fan. Unroll the puff pastry and cut it into four rectangles, then score a narrow border around each piece without cutting all the way through.

  2. Brush the pastry with melted butter. Arrange the apple slices neatly inside the scored borders, overlap them slightly, then sprinkle with demerara sugar.

  3. Bake the tarts for 18–20 minutes, until the pastry is puffed and golden and the apples are tender at the edges. Leave them on the tray for 5 minutes before serving.

  4. For the sorbet, simmer the blackberries, caster sugar, water, lemon juice and liquid glucose for 5 minutes, until the berries collapse and the sugar dissolves.

  5. Blend the blackberry mixture, pass it through a fine sieve, then chill it completely. Churn in an ice-cream machine until thick, or freeze in a shallow tub and whisk every 30 minutes until scoopable.

  6. Serve each warm apple tart with a scoop of blackberry sorbet and a few mint leaves, if using.

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