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More from MORO
By Ann | January 29, 2008
According to Moro, tarta de Santiago, or almond tart with Oloroso sherry, is from Galicia and is traditionally served in Santiago, Spain on St. James’s Day. I have to admit, I made this tart because it calls for membrillo, or quince paste, which you melt into a thick glaze and spread on the bottom of the pastry shell — and I happened to have a nice chunk of membrillo in the fridge. The filling combines blanched almonds with lemon and orange zests, cinnamon and Oloroso sherry (more about this lovely tipple coming tomorrow). The result is a fruity, nutty tart that tastes very old world Italian, or even medieval — like an old-fashioned sweetmeat — nice, but definitely not as crowd-pleasing or spectacular as last week’s chocolate-apricot endeavor.
Topics: Cooking the Books |
One Response to “More from MORO”
Comments
« Tagines | Home | Oloroso sherry »
January 29th, 2008 at 9:18 pm
Only you, Annie, would just “happen[]have a nice chunk of membrillo in the fridge”!
Well, this looks delicious, and I’m not just saying so because it involves Sherry and everything involving Sherry is good.