Treacle and chestnut tart with spiced quince burnt butter ice-cream

AT A GLANCE

  • Serves 8 people

  • 50 gm unsalted butter, coarsely chopped
  • 2 eggs
  • 35 ml pouring cream
  • 350 gm golden syrup
  • 50 gm fine breadcrumbs from soft brown bread
  • 50 gm chestnuts, finely chopped (see note)
  •  
  • Burnt butter ice-cream
  • 225 gm softened butter
  • 350 ml skim milk
  • 100 ml pouring cream
  • 100 gm liquid glucose
  • 6 egg yolks
  • 100 gm caster sugar
  •  
  • Spiced quince
  • 660 gm (3 cups) caster sugar
  • 500 ml red wine
  • 10 black peppercorns
  • 3 each star anise and cloves
  • 2 cinnamon quills
  • 2 fresh bay leaves
  • 1 thyme sprig
  • Thinly peeled rind of 1 lemon
  • 2 large quince (about 330gm each), cored, quartered, peel and trimmings reserved
  •  
  • Sweet pastry
  • 250 gm plain flour, sieved, plus extra for dusting
  • 125 gm cold butter, coarsely chopped
  • 40 gm (¼ cup) pure icing sugar, sieved
  • 1 egg
01   For burnt butter ice-cream, cook butter in a saucepan over medium-high heat until browned (6-8 minutes), remove from heat, set aside. Meanwhile, combine milk, cream and glucose in a saucepan and bring to the boil over medium-high heat, stirring occasionally. Meanwhile, whisk yolks and sugar in a large bowl until pale and creamy (1-2 minutes). Add milk mixture, whisking continuously, return mixture to pan and whisk continuously over low heat until mixture thickly coats the back of a wooden spoon (7-10 minutes). Remove from heat, whisk in browned butter, strain through a fine sieve, refrigerate overnight for flavours to develop, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
02   For spiced quince, combine ingredients (except quince, peel and trimmings) in a saucepan with 750ml water, bring to the boil over medium heat. Add quince, peel and trimmings, cover closely with baking paper, weight with a plate, cover with a lid, reduce heat to low and simmer until quince is tender and dark (2-3 hours). Remove quince with a slotted spoon, cut into wedges, then strain cooking liquid through a fine sieve (discard solids), pour back over quince and set aside.
03   Meanwhile, for sweet pastry, preheat oven to 180C. Pulse flour, butter and icing sugar in a food processor until coarse crumbs form, add egg and pulse until a dough forms. Turn onto a lightly floured surface, knead lightly and shape into a disc, wrap in plastic wrap and refrigerate to rest (30 minutes). Roll out on a lightly floured surface into a 2mm-thick rectangle and line a 13cm x 36cm rectangular tart tin, trim edges and refrigerate to rest (30 minutes). Blind bake until golden (10-12 minutes), remove paper and weights, bake until golden and crisp (10-12 minutes), set aside.
04   Cook butter in a saucepan over medium heat until browned (2-3 minutes), remove from heat and strain through a fine sieve (discard sediment). Whisk eggs, cream and 2 tsp fine sea salt in a separate bowl. Heat golden syrup in a saucepan over low heat, add browned butter, then add to cream mixture. Add breadcrumbs and chestnuts, mix well, then pour into tart and bake until just set (15-20 minutes). Cool in tin on a wire rack, then turn out and cool completely. Serve tart at room temperature with warm quince and a little syrup and burnt butter ice-cream.
Note Peeled chestnuts are available from select delicatessens. Substitute freshly roasted and peeled chestnuts, where available.

This recipe is from the June 2010 issue of Australian Gourmet Traveller.
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