Hands up from those that can’t help ordering a jug of sangria when dining at Spanish restaurants. It kind of happens by default, doesn’t it? For some of us, anyway. And the scary thing is that the jug’s empty before any tapas come out. Well then allow me to introduce you to my sangria tart!
It tastes like sangria, has some of the same ingredients, but you won’t get pissed because the alcohol has cooked out of the syrup.
Did you all just lose interest?
Oh, hold on, there’s still booze in the apples – so I told a little lie.
Ok, so let’s start with the fruit. Sangria always has apple and orange in it, so those two can be found in this little baby. Actually, the apple is the hero and the orange only shows its zesty face. Chunks of juicy orange would take the tart into soppy territory, so food science prevented me from going there. I’m not into sloppy tarts, and I’m assuming you have an aversion, as well.
Just like traditional Spanish sangria, the bulk of the liquid is red vino. Forget the expensive stuff, and same goes for the cardboard box variety. Nothing too dry, nothing too sweet. You want something juuust right. No white spirits here, either. Or fizzy lemonade.
Slice up your apple, toss in some orange and lemon zest (the lemon zest is in place of the lemonade – food science, remember) a bit of cinnamon spice and fragrant vanilla.
A good soak overnight with the red wine, some sugar and orange juice and it’s good to go the following day. Yep, this isn’t one to knock together at the last minute. Forward planning is paramount.
Sangria may be Spanish, but I’ve taken the concept of France’s tarte fine to create this dessert. Puff pastry topped with thinly sliced apple, baked and then caramelised beneath a grill.
Sangria tart translation – a thin, crispy and flaky pastry base topped with thinly sliced apple soaked with booze, spices and zest.
And we can’t go wasting that liquor the apple was soaking in, right? That’s reduced down to a syrup so you can drizzle as much, or as little, as your heart desires.