Hey folks, today it’s tart time.
For this month’s recipe, or perhaps its bonus recipe, if you consider my mousse cake the main one, I wanted to make a spicy apple tart with a touch of my old favourite lemondrop powder. A similar combination to some of the flavours in my fruit risotto from way back but without its pear or morrocan spices, giving a very different end result.
Unfortunately, though, this one didn’t work out as planned.
I did my research, found out the science behind the perfect apple pasty and quickly realised that I didn’t have the tools to make it. I could only make a tasty second best that will, I’m afraid, have to suffice for the time being.
But I will still explain how and why, with a more professional kitchen than mine, you could go that extra mile towards perfection.
Either way, though, the ingredients are the same and they end result it highly enjoyable.