Quinces are such a versatile fruit, poach a big batch and use in a tart, in a crumble, or with yoghurt or muesli. This is such an easy pastry recipe that doesn’t require rolling, extra pastry can be frozen either in its balled state or lining a tart tin.
Preparation time 1 hour, plus cooking
Short Crust Sweet Pastry
makes 2 x 30cm tarts
250g unsalted butter
200g icing sugar
pinch of salt
500g plain flour
4 egg yolks
4 tablespoons cold milk/water
4 large quince
4 cups caster sugar
4 cups water
2 cinnamon sticks
2 star anise
For the Frangipane
200g unsalted butter
200g caster sugar
2 free-range eggs
200g ground almonds, this can either be brought almond meal or you can make your own meal out of whole, or blanched almonds or a combination of the two.
Peel, quarter and remove cores from quince. Reserve peel and cores. Bring remaining ingredients to the boil in a heavy-based saucepan. Add quince, peel and cores and cover with baking paper. Use a plate to keep quince submerged.
Cover with a lid and simmer for 2-3 hours or until soft with a deep pink colour. Remove fruit, strain syrup, discarding peel, cores and spices, slice fruit into eights.
Cream butter, sugar and salt in a food processor, then pulse in the flour followed by the egg until it resembles coarse breadcrumbs. Pulse in the milk/water adding 3 tbspns checking if mixture is wet enough then adding the other tablespoon if neccessary, only pulse until mixture is just mixed. Remove from processor then pat together into two long sausage shapes, wrap with clingfilm and chill for at least one hour.
Remove pastry from refrigerator and cut into slices 5mm thick, as you cut press slices into a tart shell so slices just overlap using the heel of your hand to press the slices so they form an even tart shell. Cover the shell in clingwrap and place in the freezer for at least one hour, or up to one month. If your freeze the shell in this way you dont need to use pastry weights or beans when you blind bake. Bake at 180c for approx 10 minutes until lightly golden.
Process butter and sugar in a food processor until yellow. Add eggs, process then add ground almonds and process until just combined.
2/3 fill cooled pastry case with frangipane mix then place quinces on top pushing the slices slightly into the fragipane mix. Bake at 180c for 45- 50 mins until fragipane is lightly browned and cooked in the centre. Serve warm or cold with double cream or icecream.