A friend of mine who is obsessed with cardamom bulk buys bags of the seeds and then keeps them in a pepper grinder and she swears by it as the best way of using cardamom.
Fab-looking recipe and eager to try it, but quick question: for the apple compote, the ingredients list calls for 1 egg yolk, but the method says "yolks" and the GIF appears to show at least two. What's the correct number?
This looks like perfection, and I know it will taste like it too. Thanks Nicola, another winner. I don't have tart rings like the one you used - should I try using a springform cake tin of the same size, or would a normal fluted tart case be better. Or should I bite the bullet and buy some rings? Thank you x
I’ve made this twice and loved it both times! It looks very impressive on the table, but none of the elements are particularly tricky or complex to make. A good choice for work celebrations. I use an 11” fluted tart tin, so I double all the quantities- this makes ample dough and frangipane, and just enough compote. The glaze is delicious in mixed drinks also. I have only used american-style unfiltered apple cider, which looks a little gross with the sediment at first but it clears out eventually.
Hi Nicola, just wondering if the pastry tart can be made in advance and maybe frozen? If so would you line your tin and blind bake it and then freeze or line your tin and then just put it straight in the freezer raw? Many thanks Patrice
I only have 11cm fluted tart tins would I be able to do the pressing method like the pistachio pastry from the lemon tarts? Or would it be better to roll it out first? And what would the bake times change to for both blind bake and final baking?
That looks amazing. Autumnal apple gorgeousness. Is the molasses black-strap molasses? I know there are different kinds of molasses just want to make sure I’m grabbing the right kind when shopping?
A friend of mine who is obsessed with cardamom bulk buys bags of the seeds and then keeps them in a pepper grinder and she swears by it as the best way of using cardamom.
Fab-looking recipe and eager to try it, but quick question: for the apple compote, the ingredients list calls for 1 egg yolk, but the method says "yolks" and the GIF appears to show at least two. What's the correct number?
This looks like perfection, and I know it will taste like it too. Thanks Nicola, another winner. I don't have tart rings like the one you used - should I try using a springform cake tin of the same size, or would a normal fluted tart case be better. Or should I bite the bullet and buy some rings? Thank you x
Beautiful! And I love the idea of listing ‘flavor friends’ for the star ingredient in a recipe!
I’ve made this twice and loved it both times! It looks very impressive on the table, but none of the elements are particularly tricky or complex to make. A good choice for work celebrations. I use an 11” fluted tart tin, so I double all the quantities- this makes ample dough and frangipane, and just enough compote. The glaze is delicious in mixed drinks also. I have only used american-style unfiltered apple cider, which looks a little gross with the sediment at first but it clears out eventually.
Hi Nicola!
Can't wait to make this- planning on making individual tartelettes.
I'll be in London next week and was wondering if you could recommend any kitchen supply shops? I need manyyy mannyyyy small tart rings :))
Many thanks
Your recipes always on point
Hi Nicola, just wondering if the pastry tart can be made in advance and maybe frozen? If so would you line your tin and blind bake it and then freeze or line your tin and then just put it straight in the freezer raw? Many thanks Patrice
I only have 11cm fluted tart tins would I be able to do the pressing method like the pistachio pastry from the lemon tarts? Or would it be better to roll it out first? And what would the bake times change to for both blind bake and final baking?
That looks amazing. Autumnal apple gorgeousness. Is the molasses black-strap molasses? I know there are different kinds of molasses just want to make sure I’m grabbing the right kind when shopping?