Quince tart

AT A GLANCE

  • Serves 8 people

Quince don't always need to be cooked to a deep, dark burgundy. Here they're cooked just until they have a beautiful blush, giving them a lighter taste.

  • 130 gm pure icing sugar, sifted
  • 130 gm almond meal
  • 30 gm plain flour, sifted
  • 130 gm butter, softened, plus extra for greasing
  • 2 eggs
  • 25 ml brandy
  • For drizzling: thickened or pouring cream
  •  
  • Poached quince
  • 3 quince, quartered, peel reserved
  • 600 gm white sugar
  • 1 vanilla bean, split and seeds scraped
  • 1 cinnamon quill
  •  
  • Shortcrust pastry
  • 300 gm plain flour
  • 220 gm cold butter, coarsely chopped
  • 2 egg yolks
01   For poached quince, combine ingredients and 1½ litres water in a saucepan (make sure quince are covered). Bring to a simmer, stir to dissolve sugar, then cook over low heat until blush (4 hours). Cool, refrigerate until chilled (1-2 hours), then strain liquid into a saucepan. Cut quince into wedges and refrigerate until required. Cook liquid over medium-high heat until syrupy (1 hour). Makes 350ml. Syrup will keep for 1 week.
02   Meanwhile, for shortcrust pastry, process flour, butter and a pinch of salt in a food processor until fine crumbs form. Add egg yolks and process until mixture comes together. Turn dough onto lightly floured work surface and form into a smooth log. Wrap in plastic wrap, refrigerate for 45 minutes to rest.
03   Roll out pastry on a lightly floured surface to a 20cm x 40cm rectangle then line a buttered 13cm x 35cm fluted tart tin. Trim edges and refrigerate until chilled (1-2 hours).
04   Meanwhile, preheat oven to 180C. Combine icing sugar, almond meal and flour in the bowl of an electric mixer fitted with a paddle. Add butter and mix until just incorporated. Gradually add eggs, one at a time, beating after each addition until incorporated, then stir through brandy. Cover with plastic wrap and refrigerate for 30 minutes to rest.
05   Blind bake tart (15-20 minutes), remove paper and weights and bake until golden and crisp (3-5 minutes). Cool in tart tin on a wire rack.
06   Spoon almond mixture into prepared case, level with a moistened spatula and bake until golden and puffed (10-15 minutes). Serve warm or at room temperature, topped with sliced quince and drizzled with quince syrup and cream.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

CLAIRE DELMAR , LISA FEATHERBY

FEATURED IN

Jul 2009

Jul 2009

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