Caramelized Apple Tart with Basil Cinnamon Sorbet

This might sound like a strange combination but I can assure you it tastes heavenly.

Ingredients;

Basil Cinnamon Sorbet;

1 pot of basil

1 1/4 cup sugar

1 1/4 cup water

A little bit less than 1/2 cup of fresh orange juice

4 cinnamon sticks

Can be made ahead, keep in freezer.

Bring water, sugar and cinnamon sticks to a boil. Add the orange juice and let simmer a couple of minutes. Remove from heat and let cool completely. Remove cinnamon sticks and blend the liquid together with the basil in a blender until smooth and green. Add to an ice-cream maker and run until sorbet consistency. Keep in freezer until 10 minutes before using it.

Apple tarts;

3 sheets puff pastry or one can butter flake crescent roll

8 apples

2 tbsp butter, melted

1 tsp cinnamon

1/2 to 3/4 cup sugar

Roll the puff pastry until it has a thickness of apps. 3mm. Cut rounds using a small plate of desired size as a template. Using a fork make small holes in the pastry. Peel and remove the inner core of the apples then cut in thin slices. Arrange on the puff pastry. Brush with the melted butter and sprinkle with cinnamon and sugar. Bake in oven for 15 minutes at 425F. They should be golden and caramelized. You can bake them halfway ahead of time and finish just before serving.

Arrange on a platter.

Eat and be merry!