A fruity style of Cava with crisp acidity and persistent bubbles. Round, fresh and lively with a complex finish showing the biscuity flavours of its bottle ageing. The perfect sparkling option for any occasion.
Stockists:
Majestic
Pairs well with:
Seafood paella, salad, fried chicken and Manchego cheese.
Recipes:
INGREDIENTS
500g of sweet short crust pastry (1/2 batch of the recipe from #aranbook)
200g membrillo/quince paste
50g Cune Cava
Juice of half a lemon
250g butter, softened
150g light brown sugar
100g caster sugar
4 eggs
250g ground almonds
1/2 tsp cinnamon
Flaked almonds and pine nuts to top.
METHOD
Preheat the oven to 170C FAN.
Roll out the pastry on a lightly floured surface until 2mm thick. Press into a loose bottom flutes tart case. 23-27cm depending on how deep it is.
Trim away any excess and use your index finger to press the pastry into the flutes. Chill for 30 minutes.
Line the tart case with high quality cling film, leaving an overhang. Pour in baking beans or dried pulses until full and fold the excess cling film on top to seal.
Bake for 20 minutes then remove the the beans (they should lift up in one with the clingfilm).
Return to the oven for another 5 minutes or so until lightly golden.
Mix the membrillo with the lemon juice and cava until well combined.
Mix the butter and sugars until smooth. Add the eggs and whisk again. Add the almonds and the cinnamon and mix until you have a batter.
Spoon the membrillo into the baked tart shell.
Dollop on the almond mix starting around the edge and working your way in to the centre to seal in the membrillo.
Spread level then cover generously with the flaked almonds and pine nuts.
Turn the oven down to 160C FAN and bake the tart for roughly 1 hour or until the frangipane is just set in the middle.
Allow to cool before dusting with icing sugar and serving with a glass of Cune Cava.