The add-on to Spittoon - Recipes, Photographs and Travel
Using up a pile of puff pastry these little tarts were born. The apples, peeled and de-cored, were sliced then fried in a little butter and a dusting of caster sugar for a few minutes until soft. As they sizzled the puff-pastry was cut into rounds and had a dollop of deli-brought, locally made, lemon curd placed on top. Three slices of apple apiece seemed aesthetically correct before baking for 20 minutes. They were also brushed, both before and after baking, with a heavily reduced glaze of Broadland Norfolk Mead. The combination of mead and sugar added just the right amount of sweetness to the tart apple, the lemon curd just a subtle background note and a little moisture.
For a wine match you really should try the Farina Val de Reyas 2005!
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This looks awesome – how did they taste? Any mead recommendations?
autumn apples… mmm… perhaps a spoon of butterscotch sauce? heaven!
What an excellent idea Alfi; I will have to try it out.
As for the mead, Katherine, I have only tried the one as detailed in the post. I can’t say I’m really a fan of drinking it…
These sound and look wonderful. I love apples and autumn is the perfect time to celebrate them.
I would just add some whipped fresh cream and some crushed mint yum yum…looks amazing