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!
© 2004-2014 Andrew Barrow All Rights Reserved