A little snack for visiting friends a couple of days ago – savoury tarts, hastily put together but tasty nevertheless, and enough to fuel us for another afternoon of preserving.

This time it was apples – Michael and Roberto had a good harvest from their tree.

Now none will go to waste as almost all of them are now peeled, sliced and preserved (and soon the rest will be) – lots of lovely breakfast fruits, cakes, crumbles and pies coming up over the coming months.

The recipe for the tarts incidentally, came from my book “A Kitchen in the Valley”, (seen in the background) – well loosely speaking that is. I didn’t use olives for instance (didn’t have any), forgot the feta but that didn’t seem to matter, I added some mushrooms, accidentally forgot one of the eggs (all ok on that front too). The punnet of cherry tomatoes that arrived in the grocery order were almost all mouldy – thankfully there were a few ripening in the garden, as these are pretty essential in this recipe.

Anyway, they went down well and kept us going with preserving all afternoon.