- 375g shortcrust pastry
- 5tbsp quince jelly or apricot jam, to glaze
- For The Quince:
- 500g caster sugar
- 1 lemon
- 6 quince
- For The Frangipane:
- 125g butter
- 150g caster sugar
- 200g ground almonds
- 2 free-range eggs
You will need a 22cm fluted, loose-based flan tin (lightly oiled), foil and baking beans.
- First, poach the quince. Put 1 litre water into a large saucepan together with the caster sugar. Peel the lemon and add the peel, juice and the remaining lemon to the pan. Heat until the sugar has dissolved. Peel then halve the quince and as you finish one, pop it into the syrup to prevent discolouring. Gently poach for about 1 hour or until tender, putting a piece of a greaseproof paper on top to help keep them submerged.
- Use the pastry to line the tin, leaving a good overlap. Chill for 20 minutes then heat the oven to 200C, gas 6 and bake blind, arranging the foil and baking beans over the pastry, for 20 minutes or until golden. Reduce the oven to 180C, gas 4.
- Make the frangipane by putting all the ingredients into a food processor and blend well. Spoon into the pastry case then arrange the slices of cooked quince neatly over the surface. Bake for 25-30 minutes or until the filling is risen and golden. Leave to cool for 15 minutes in the tin. Gently heat the quince jelly then brush over the tart before serving with creme fraiche or ice cream.
Top tip: You can poach the quince in advance. They will keep in their syrup for 3 days in a sealed container in the fridge and any leftovers are fabulous served with ice cream or yoghurt.