Fábrica das Verdadeiras Queijadas da Sapa, Sintra, Portugal

Why are they praised as a great pastry shop?! Far from Portugal's best. Too sweet and flavourless.

Malus baccata apple tart - recipe (including photos)

Ingredients for the dough:

• 200 grams of semi complete flour
• 120 grams of butter at room temperature
• 2 spoons of cold water
• 1 spoons of sugar
• 1 spoon with fresh cream
• salt

Ingredients for the filling:

• 100 grams of sugar (depending on how sweet are the apples)
• 30 grams of butter
• 6 medium apples
• 20-25 of malus baccata aples (tiny apples)
• 2 spoons of cold water

Prepare the filling:

Mix the sugar with the water and let it caramelize.

Clean and cut the apples and add them together with the butter in the caramelized sugar.

Clean the malus baccata apples and add them, without cutting them.

Prepare the dough:

Mix the flour with the butter at the room temperature. Add the fresh cream, the water, the sugar and the salt. Make a non sticky dough.

Divide the dough in 2 parts: one bigger than the other.

Spread the bigger one on the table then use it to cover the bottom of an oven tray. Then spread the apple filling throughout.

Spread the other part of the dough and make thin stripes, then add them on top of the tart.

Bake the tart at 180 Celsius degrees for 30-40 minutes or until ready.

Enjoy!

Restaurant review - Iris Restaurant, Edinburgh, Scotland

The service was fast  until a few other tables we´re occupied. After that it was really slow.

If you are hungry it´s best to be there at 7 o´clock sharp in the evening, because arriving later would mean waiting too much for food.

Probably the most decent food in Edinburgh. Prices as high as anywhere else.

They told us we couldn't pay by card because the machine is broken. That just seemed as an excuse to force to pay by cash (no fees to the credit card company and easier on the tax burden :).

This time there are no photos available from the restaurant :(.