“Cardenales are an interesting bit of European pastry history. These delicious pastries originated in Vienna as “cardinal slices” but then somehow made their way to a town at the foot of the Tramuntana mountains in Mallorca, where they are known and loved as cardenales de Lloseta, the “cardinals of Lloseta….” 

“There’s something magical about the way apricots caramelise, turning golden and intensely fragrant. This tarte tatin captures that magic, whether using fresh fruit or tinned when out of season. Nestled in a thyme-scented caramel, the apricots’ tartness balances the rich, crisp pastry beneath. Once flipped, their glossy, syrupy juices soak into the layers, creating a dessert…”

Apricots. We wait all darned year for the things yet, despite their cheery appearance and promise of juicy, sun-shiny flavour, they’re often incredibly disappointing. And it’s not their fault. Unless you live in a stone-fruit orchard, or have access to one…