Plum Tarte Tartin with Mulled Wine Amaze-Glaze


I’ve never been much of a baker (which you can probably tell by the disproportionate lack of sweet vs savoury recipes on tidymunch) and to be honest, I’d generally rather have a starter than a dessert. I do have a tiny bit of a sweet tooth now and again, though, and at Christmas I like to present a three course menu to you… so here you have this year’s dessert!

As usual, I wanted something a bit “different” but something that also references the traditions and themes of Christmas. Wracking my brains, I figured plum pudding would be a fairly traditional dessert, but with so much food to be consumed in the rest of the day, wouldn’t it be a bit on the heavy side? (One of the reasons I usually avoid Christmas Pudding!) So what about a tart? That could be nice and light, right? I scoured the interwebs, and tarte tartins came out tops…. I found a recipe that included spiced red wine, and that just screamed mulled wine to me (sue me if this isn’t quite accurate :p) and what’s more Christmassy than mulled wine?

Little did I realise that tarte tartins aren’t exactly easy! That’s the bad news… the good news is that even if you don’t get it quite right, this will taste amazing anyway! Go on, give it a whirl, I did, and even although I wasn’t 100% happy with the final outcome, it got rave reviews from six hungry co-workers!

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Dark Chocolate & Apricot Tart


I guess it’s fair enough to say that the TidyMunch recipes so far have been extremely savoury-centric! I thought something a little sweeter was long overdue, so feast your eyes on this beauty!

I’m not much of a baker (I consider myself particularly poor at those skills, to be fair) but when I read about this, I just had to give it a go. And I’m so glad I did…. this is up there with the tidiest of all tidy munches! The slightly sharp fruitiness of the apricot brings a nice balance to the dark chocolate, with it’s potential for bitterness. The pastry is crumbly, sweet and delicious, and the overall tart is remarkably light in texture and taste.

The recipe is adapted (quite closely) from the one in Moro The Cookbook by Sam & Sam Clark. Being an artsy-fartsy pretentious sort, I’ve included it in the main photo for this recipe. It’s a beautiful book to look at, well written, and some of the recipes look very good indeed. I’d originally intended to buy it for my mum’s birthday – I wanted to get her a tagine and also some recipes – I saw this book when I was searching on Amazon, but couldn’t find a list of contents. I decided not to risk it, but was so intrigued that I bought it for myself. And just as well, because: a) There was only one tagine recipe which would’ve made for a rubbish present; and b) It has this amazing recipe in it, right?

Now I’d love to stay and chat a bit longer, but there’s chocolate tart downstairs that isn’t gonna eat itself!

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