THE ROADS TO CÁDIZ ARE LINED WITH PINES. THE GREAT BELTS OF WINDSWEPT TREES THAT WHISPER QUIETLY IN THE ATLANTIC BREEZE HOLD TOGETHER THE SAND DUNES, SHELTER THE FIELDS AND PRODUCE CREAMY LITTLE PINE NUTS, WHICH ARE USED EXTENSIVELY IN ANDALUSIAN PASTRIES. LIGHTLY TOASTED, THE PINE NUTS ARE TRAPPED IN LAYERS OF SWEET GLAZE AND COVER SPONGE CAKES AND PUFF PASTRIES. FOR THIS RECIPE YOU CAN USE READY-MADE PUFF PASTRY, AS THERE ARE NOW SOME GOOD PRODUCTS AROUND, BUT I HAVE INCLUDED A SIMPLE RECIPE FOR ROUGH PUFF. MAKING THE PASTRY IS TIME CONSUMING, BUT THERE’S SOMETHING MEDITATIVE ABOUT FOLDING AND ROLLING A GREAT CHUNK OF BUTTER INTO PASTRY DOUGH.
To make the rough puff pastry, sift the flour and sea salt into a bowl. Add the vinegar, the
Meanwhile, make the apple compote. Put the lemon juice in a large bowl and fill with water. Peel, core and cut the apples into
Place the puff pastry dough on a cold, well-floured surface and roll out into a
Using a rolling pin, gently but firmly work the dough and butter into a
Place the pastry back on a cold, well-floured surface with the open end facing you. Roll it into another
Roll out the pastry on a lightly floured surface into a
Meanwhile, preheat the oven to 220°C (425°F/Gas 7).
Bake the pastry, still in between the two baking trays, for 15 minutes, or until golden and crisp. Remove from the oven and reduce the oven temperature to 180°C (350°F/Gas 4).
Remove the top oven tray, allow the pastry to cool slightly, then cover with the apple compote, leaving a
Meanwhile, place the remaining
While the tart is still hot, carefully brush the quince glaze over the pine nuts and leave to cool. Cut into 12 pieces and serve at room temperature.
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