Method

1. First make the apple sorbet. In a bowl mix together the apple purée, glucose, stock syrup and lemon juice thoroughly. Churn in an ice cream maker until the mixture thickens into a sorbet. Transfer to a freezer-proof container and freeze until required.

2. To make the baked apples, set the sultanas to soak in the Calvados for at least 1 hour. Preheat the oven to 180ºC/gas mark 4.

3. Stuff the Calvados-soaked raisins into the cored Granny Smiths, place in a roasting tray and bake in the oven for about 40 minutes until soft. Keep warm, until serving.

4. While the apples are baking, make the apple tarts. Roll out the puff pastry finely and cut it into 5 x 8cm rectangles. Place the puff pastry rectangles on a baking sheet.

5. Prick each pastry rectangle with a fork, then smear a thin layer of frangipane over the pastry, and top it very neatly with the sliced apples.

6. Refrigerate the tarts for 20 minutes. Meanwhile, preheat the oven to 200ºC/gas 6. Bake the tarts for 20-25 minutes.

7. Dust the baked apple tarts with icing sugar and glaze with a chef's blow-torch or under a hot grill.

8. To make the sauce, cook the sugar and water with the glucose in a heavy-based saucepan until the mixture turns a pale amber. Stir in the butter and cream over a low heat and then stir in the Calvados.

9. To serve, place a baked apple and an apple tart on each plate. Then place a quenelle of sorbet beside the tart and garnish with a sprig of apple mint. Pour a little sauce around the baked apple and sprinkle with the chopped pistachios and walnuts.