If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Kate Bush is a massive inspiration for me, and not just because I like to listen to her music but in the way that when I listen to her gorgeous words, they appear as photographs in my mind.
They play out stories that are so immensely creative and interesting, that at first you have no idea what she’s going on about- then you just, ‘get it’. Her music always comes together better with time. A bit like pastry really…
So that was my train of thought this morning. Kate bush and pastry, a winning combination I feel.
Her song ‘Sunset’ from Aerial begins with these beautiful lyrics.
‘Could be honeycomb
In a sea of honey
A sky of honey
Whose shadow, long and low
Is slipping out of wet clothes?
And changes into
The most beautiful
Imagine a sea of honey? Mmm. Obviously that would be a mean feat of a task, so I opted for honey, apples and pastry.
Dark olive oil and buckwheat tartlet crust
- 60g All purpose gluten free flour blend
- 60g Buckwheat flour
- 1 teaspoon Cinnamon
- 80g Unsalted Butter
- 15 milliliters Olive oil
- 3 tablespoons Water
- 14g Brown or white fine sugar
- 1 teaspoon Salt
Sea of Honey and Apple filling
- 3 Green Apples
- 50g Light / Brown sugar
- 1 tablespoon Water
- 4 tablespoons Honey (Manuka if you can)
- 1 teaspoon Vanilla essence
- Sprinkling Sliced almonds and oats
- For the Pastry. In a medium saucepan, combine all tart ingredients except flour over low heat. Cook for 15-20 minutes, allowing the mixture to simmer and cook, until butter mixture begins to brown slightly.
- Pop in the dry ingredients all together at once and stir very quickly until all of the dough comes together while removing from the heat. Also if you find the crust too wet after making it in the pan- do not panic just add a touch more flour and pop it in the fridge, it chills to a much more pliable dough. Take the dough out and let it cool for 10-20 minutes in the fridge.
- Press into the tart tin/tartlet tins you wish to use and pop in the fridge for at least 30 minutes to cool. Preheat oven to 200C
- Prick the bottom of the tartlets/tart all over with a fork. Bake for 15 minutes and press down if the tart base puffs up. Take the tarts out of the oven and set aside.
- Make your apple filling. Core peel and cut the apples and place over a medium heat with the rest of the filling mixture. Simmer until the mixture is glossy and the apples are soft. Put the apple filling into the tart cases.
- Top with the crumble and bake for 15 minutes more until brown.
- Serve warm with mascarpone or double cream. :)
Take Summer Food Inside
11 DIY projects to make when it's too hot to go outside.
Cool Eats for Hot Days
A Carry-On Cocktail Kit
Anna Jones Loves Vegetables
The Daily Grind
Italian Breakfast Buns