Tarta de Santiago - Moro’s almond, oloroso and membrillo tart Recipe

I’m not a huge fan of spirits, so when a recipe calls for a dash of this or a small glass of that, a trip to the off-licence is often needed. This Spanish tart from the superb Moro Cookbook by Sam and Sam Clark calls for oloroso sherry, a smooth, dark and nutty wine. I found a bottle in Oddbins, Lustau Solera Reserva, which is just excellent, a rounded drink with depth and character that isn’t too sweet. The casks used to age oloroso are often sold on to Scottish distill (...)