Given that I am now a self-professed master of shortcrust pastry, I decided it was time to tackle the slightly trickier sweet version. Mixing the dough was easy enough, but rolling it out took significantly longer than I am used to!
Thankfully all of the effort was worth it; the resulting pastry was wonderfully firm and held my apple tart together beautifully. The tart was a lovely mixture of apples and apricot jam, which I decided to leave lumpy, quite liking the idea of a chunky, jammy finish.
Served with lemon myrtle ice-cream (oh my goodness, yum!!) and rosemary flowers, this little dish was definitely the highlight of our dinner party x
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