I absolutely love the flavour that almonds bring to tarts. They have a natural ability to balance sweetness and sourness. You can use any starter here, but my favourite to use is my rye starter. When it’s about a week old, it has a natural complexity and tartness to it. I use a good tablespoon from the bottom of the pot...
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All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
