Heat sugar, water, lemon juice, and glucose in a pan over low heat.
Boil the mixture for five minutes, cool, and ثم chill in the fridge.
Cook blackberries, sugar, and water in a clean pan until fruit softens.
Pass the cooked blackberry mixture through a sieve into a bowl.
Combine the blackberry juice with the chilled syrup and churn in an ice cream maker.
Store the churned sorbet in a freezer-proof container until frozen.
Preheat your oven to 180°C.
Cut pastry into four 15cm squares and place on a baking tray.
Arrange overlapping apple wedges in straight lines across each pastry square.
Sprinkle with sugar and bake for 12-15 minutes until golden brown.
Top warm tarts with a scoop of sorbet and garnish with mint.