SORBET TO A GLUTEN FREE CORNBREAD. SOMETHING FOR EVERY TASTE
Serves: 8 Preparation: 25 minutes Cooking: 1 hour
INGREDIENTS Pastry for tart
280-300g plain flour
150g butter or margarine, softened
75g icing sugar
Vanilla sugar, 1 tbsp or a sachet 1 egg
A bit of milk or water if you need to work the dough
8 sweet apples (I like jazz apples) Juice of 1 lemon
Mix all the pastry ingredients together in a large bowl until they comes together in a ball. Flatten it into a dish, wrap in cling film and let it rest in the fridge while you prepare the apples.
Heat your oven to 180 °C (fan). Peel the apples and cut them in half lengthways, then remove the core and squeeze the lemon onto the flesh to stop them browning.
In a large pan, melt the butter, honey and sugar gently together with the vanilla and continue to cook until it turns brown and caramelises. Be careful it can burn quickly.