All Images © Katie Quinn Davies
I've developed a thing recently for making tarts... in particular tarts using really thin butter puff pastry and topping them with super thinly sliced fruit - thanks again Bob (Father-in-law) for the pressie of the mandolin last year :) I tend to veer towards the more simple, rustic style desserts over OTT elaborate versions - I case of 'less is more' etc..
Last night I was craving something sweet after dinner but we had nothing in the house in the way of chocolate or such, so knowing I had some puff pastry in the fridge and some Granny Smith apples in a bowl on the kitchen table, I quickly made up a very simple, small open-top apple tart. I had experimented before with a similar item and discovered a nice pairing with tart apples is sour cream, so I used some of that and sweetened it with a teaspoon of caster sugar. It's a simple, quick-to-prepare dessert which uses minimal ingredients and which hit to spot nicely and luckily I found out today it works very well too with fresh baby figs drizzled with honey