This is more than a simplified revision of my Seville Orange Tart in How To Eat. It uses a crushed gingernut-and-butter base in place of homemade pastry, and is even more acerbically – and excitingly – sharp. I love its cheek-squeaky, sherbetty bitterness, but I serve a small pot of good honey alongside, and urge everyone (to the point of irritation) to drizzle some over as they eat.
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