In season: Quince tart

Quince tart. Photo: Simon Lambert
Quince tart. Photo: Simon Lambert

Quinces are rapidly coming to an end. As a celebration in honour of these majestic fruit, a classic dessert is needed, Alison Lambert writes.

Quince tart

Serves 6 

Ingredients 

Poached quinces
1½ litres water
1½ cups sugar
1 lemon, cut in half
1 vanilla bean, split lengthwise
6 large quinces

Pastry
1 cup flour
1 Tbsp sugar
pinch salt
85g butter
2-3 Tbsp cold water

Method

Mix the water, sugar, lemon and vanilla bean in a large non-reactive pot and turn it on to medium-to-high heat. You can add any additional spices or seasonings if you wish.

While the liquid is heating, quarter, peel, and remove the cores of the quinces, being very careful with the knife. Place each one into the simmering liquid.

Once they're all done, cover the pot with a round of greaseproof paper with a small hole cut in the centre and place it on top.

Simmer the quinces (do not boil) for at least an hour, until they are cooked through. Cooking time will vary, depending on the quinces. They're done when they are cooked through

To make the pastry: Place the flour, sugar and salt into a food processor, add the cold butter and pulse until looks like coarse crumbs. With the motor running, add 1 tablespoon of water at a time.

Stop and check the mixture. If it holds together then it is ready. Remove and press together, wrap in plastic wrap and chill for at least 30min.

Preheat the oven to 200degC

To assemble

Using a 20-26cm round fry pan or cake tin. Place pan over moderate heat and add 3 Tbsp of quince poaching liquid.

Allow to bubble and reduce to a syrup.

Remove from the heat and place cooked quinces neatly around the pan so it looks like a flower. The tidier you do this, the better the final presentation.

Roll out the pastry to a round of about 26cm diameter.

Place over the quinces and press the edges inside the pan and around the quinces (I use the blade of a blunt knife).

When all the edges are tidily pressed down, bake in hot oven for 20-25min or until the pastry is golden and firm.

Remove from the oven and cool for 5 minutes.

Run a knife around the edge. Place a large flat plate over the pan, and flip carefully, ensuring no hot syrup leaks out.

Remove the pan slowly, making sure all the tart will easily slide out.

Serve immediately with cream or vanilla ice-cream.

 


 

-Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.

tasteofmylife.com

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