"A recipe box was rifled through, but, alas, much like shopping for a present last minute, nothing leapt to the fore. Out of the corner of an eye I spied an old folder of pudding menus, all stained and tattered. A wonder at how this might have escaped notice was soon dispelled unsurprising, really, given the usual state of my desk and shelves and the page on which it fell open revealed the scribbles for a midwinter pudding menu."
"My appetite for almond tart has never waned; be it in a restaurant kitchen or at home, an almond tart is nigh-on inevitable. When I was younger, almond tarts were often made with ready-ground almonds and usually invigorated by a drop or two of almond essence, because they were often shy of flavour. But then bags of whole marcona almonds from Spain began to arrive, and quickly usurped any notion of baking with any other almond."
A rifled recipe box revealed a stained folder and the scribbles for a midwinter pudding menu, which evoked a memory of an almond, chocolate, walnut and prune tart, mahogany hued with chocolate peeking out. Almond tarts remain a perennial favorite in restaurants and at home. Earlier versions often used ready-ground almonds and almond essence to boost weak flavour. The arrival of whole marcona almonds from Spain transformed the tart: teardrop-shaped, pale, delicate and buttery when freshly ground, they impart superior quality. Baking the tart on a rack set in a tray catches butter and almond oil tears, and pairing with Agen prunes deepens texture and taste.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]