Rosemary-scented apple and nut tart (Tarta de manzana perfumada con romero) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 400) by Anya Von Bremzen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PiperAdele on May 23, 2021

    Delicious! I agree that you could cut back on butter in shell, but wouldn’t change a thing about filling. Was skeptical of the cocoa, but it added just a hint of bitter earthiness against the sweetness of the apples that was perfect. Although it smelled strongly of rosemary during the cooking process, when baked and assembled there was just an herbal hint left. Truly surprisingly delicious and definitely something to make again.

  • veronicafrance on January 02, 2016

    The rosemary in this didn't come through all that strongly, but our guests loved it and nearly everyone had seconds -- there was barely a crumb left. One thing I changed -- Anya tells you to sprinkle the top with cocoa, but that didn't seem right to me in the context. I'm sure it's only for colour, as the apples look a bit pale and uninteresting on their own. Instead I drizzled it with some butterscotch sauce I had on hand. Plain caramel would be fine too -- do it just before serving so that it doesn't soak in. Also note, the filling and pastry contain a ridiculous amount of butter -- over 200 g in total. It wouldn't do any harm to cut back on it.

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