MICHELIN Guide Collaboration
Chef Chantelle Nicholson
Today’s recipe is combining spice plums and honey in tartelets which pair exquisitely with the fruit forward accents of Rémy Martin Tercet. A recipe from Michelin Starred Chef Chantelle Nicholson.
SPICED PLUM & HONEY TARTELET PAIRED WITH RÉMY MARTIN TERCET BY CHEF CHANTELLE NICHOLSON
About Chef Chantelle Nicholson
Chantelle Nicholson is a multi-award winning chef, restaurateur, author and advocate. She is the founder of Apricity restaurant, in London’s Mayfair, which celebrates conscious cooking and joyful dining, which gained a Michelin Green Star in 2023. Chantelle is an advocate for seasonality and sustainability, championing veg-forward cooking through both her restaurants and her cookbook, Planted. Originally from New Zealand, and a trained lawyer, Chantelle is committed to creating a more sustainable and holistic future across her operations and activities, whilst also being an independent board member for ReLondon – moving London towards a more circular economy – a member of City Harvest’s Food Council, and an advocate for many other charitable organisations.
Your impression of Rémy Martin Tercet?
Tercet is a lush drop that has the most wonderful aromas, and a well-rounded, richness to it. I think it is the perfect pair for a stonefruit dessert as this really brings out the fruit forward accents in Tercet.
Why did you use this product, and not another one from our range?
I love the fruit forward notes of Rémy Martin Tercet, which work well at this summery time of year. The plums, honey and spice all work serendipitously together.
How does your recipe and its ingredients match with Rémy Martin Tercet? What flavours are revealed?
The plums, infused with the gentle spices, marry well with the notes in Rémy Martin Tercet. The floral notes in the honey also bring out the fresh tropical fruit flavors in Tercet. The nutty, savoriness of the wholewheat pastry is a great complement to the smooth richness of the liquid.
«The fruit forward notes of Rémy Martin Tercet work well at this summery time of year. The plums, honey and spice all work serendipitously together.»
SPICED PLUM & HONEY TARTLETS PAIRED WITH RÉMY MARTIN TERCET BY CHEF CHANTELLE NICHOLSON
INGREDIENTS
YIELD: 2 SERVINGS
100g wholewheat flour, plus extra for rolling
50g old bread, blitzed to create a crumb
pinch of sea salt
115g cold butter, diced
50g soft brown sugar
4 large plums
100g honey
50g butter, melted
4 tsp ground cinnamon
% tsp ground ginger
Crème fraîche, to serve
Method
STEP 1
For the pastry, rub together the breadcrumbs, flour, sugar, salt and cold butter until you have a soft,
pliable dough. Roll into a ball, flatten, cover then pop in the fridge for 30 minutes.
Roll the pastry out to 2mm thick and line 4 tartlet moulds. Pop back in the fridge to rest.
Preheat the oven to 170.
Bake the tart cases for 10 minutes until golden. Remove from the oven. Using a serrated knife, or microplane, shave the sides of the tart to flatten the edges. Keep the crumb.
STEP 2
Pop the honey into a saucepan and bring to the boil, when it starts to color, remove from the heat and whisk in the butter.
Add the spices.
STEP 3
Cut the plums in half. With one half, slice into 3mm thick slices. Lay out the slices into each tart case then top with the honey. Bake for a further 6 minutes. Remove from the oven.
Gently remove the tarts from the cases.
Serve with Rémy Martin Tercet.
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