Tart

1. For the tart, peel pink lady apples and celeriac before using a vegetable sheeter to make lengths measuring 2x30cm. reserve the trim to be juiced for the caramel sauce.
2. Lay 2 of the apple and celeriac sheets on top of each other and roll to make a disc the same size as the tart ring.
3. Secure with a cocktail stick and steep the apple and celeriac rolls in 50/50 caramel syrup overnight.

Frangipane

1. Cream the sugar, vanilla and butter in a stand mixture until light and fluffy, on a slow speed add the eggs one at a time until incorporated then fold in the dry and ingredients and transfer to a piping bag.
2. To assemble the tart, wrap the tart ring in foil and pour a thin layer of light caramel, place the steeped apple and celeriac roll on top.
3. Pipe a thin layer of the frangipane before topping with a disc of puff pastry.
4. Bake with a heavy tray on top of the case for 15mins at 170c before removing and baking for a further 10mins.

Sorrel ice cream

1. Bring milk and cream to the boil, add the trimoline and yolks and cook out over a low heat to 83.5c. Transfer to a blender and add the procrema at high speed. Allow to chill overnight.
2. After chilling over night, blend in the fresh sorrel, pass through a fine chinois, transfer to paco jet beakers and freeze immediately.

Caramel sauce

1. Add 900ml of the cream to a heavy based saucepan and reduce on a low heat stirring constantly. When the cream splits continue stirring and allow the solids to caramelise until golden brown.
2. Add the remaining 100ml of cream, juice and caramel liquor then reduce to the desired consistency.
3. Transfer to a blender and blend on high speed before passing through a fine chinois.