The coca from Forner Teresa March is a light and fluffy dough made with bread flour or strong flour, infused with the aroma and smoothness of olive oil.
Individual apple flower tartlets with a crunchy streusel base, filled with slices of apples caramelized with butter and white sugar.
The Ruby Red Tarte Tatin is an upside-down pastry with a caramelized base of Granny Smith apples, featuring a crispy, butter-glazed crust.
A simple Tatin tart with a crispy puff pastry base on which caramelized Golden apples rest, sinking into a sweet symphony of textures.
A lemon tart with a crispy pastry flour base, topped with a light and fluffy meringue, perfect for those who love both tangy and mild flavors.
The apple Tatin tart from Roig Rubí restaurant features Granny Smith apples caramelized in butter and white sugar, offering a contrast between the sweetness of the tender apples and the crispy touch of caramelization.
Individual tarts with a crispy streusel base and crowns of apple, enriched with butter and a sweet touch of white sugar.
Crispy sweet shortcrust pastry tartlets with a smooth and creamy filling of cow's fresh cheese and egg.
The chestnut cream tart is a soft and velvety delight, with a fluffy base thanks to the whole eggs and softened butter that provide a perfect balance of sweetness and creamy texture.
The Catalan Table
