Quince tart with cream and ice cream
Item 1 of 1
- medium
- 8
- 2 hours 30 minutes
This wonderful make-ahead frangipane tart showcases the wonderful flavour of quince, the quintessential British winter fruit.
Charlie says: 'At Thyme, we actually make this dish with medlars as well, because they lend themselves brilliantly to it. However, as you can buy quince membrillo easily, but medlar membrillo is more difficult to find (we make our own), I’ve suggested quince for this recipe. I discovered this frangipane recipe when I was working for the wonderful Jeremy Lee at Quo Vadis – it is the best recipe, and I love it, so here’s to Jeremy…'
First published in 2020
discover more:
Ingredients
Metric
Imperial
Sweet pastry
- 250g of plain flour, sifted, plus extra for dusting
- 125g of unsalted butter, diced
- 50g of icing sugar
- 1 egg
- 1 egg yolk
Almond frangipane filling
- 500g of unsalted butter
- 500g of caster sugar
- 4 eggs
- 500g of blanched almonds
- 120g of membrillo quince paste
To serve
- double cream, soft whipped
- vanilla ice cream
SAVE RECIPE
Equipment
- Food processor
- Non-stick 22cm loose-bottomed fluted tart tin
Method
1
First make the pastry. Use a food processor to blitz the flour, butter and icing sugar until it resembles breadcrumbs. Add the egg and egg yolk and blitz again until the pastry has started to come together. Dust the work surface with a light dusting of flour. Turn it out onto your work surface and form it into a uniform ball – do not knead the pastry, this should only take a minute or so. Wrap in cling film and rest the dough in the fridge for at least half an hour
- 50g of icing sugar
- 250g of plain flour, sifted, plus extra for dusting
- 1 egg
- 1 egg yolk
- 125g of unsalted butter, diced
2
While the pastry chills, make the filling. Cream the butter and sugar well, before adding the eggs one by one, ensuring each is well incorporated before the next is added
- 500g of unsalted butter
- 500g of caster sugar
- 4 eggs
3
Grind the nuts in a food processor, until they are well chopped but not a powder – this will give the tart some texture. Add them to the butter, sugar and egg mixture and bring together. Chill the filling completely, along with the pastry
- 500g of blanched almonds
4
Roll the pastry out on a lightly floured surface to around 5mm thick and use it to line a 22cm loose-bottomed tart tin. Chill the pastry and tin for 15 minutes
5
Preheat an oven to 150°C/130°C fan/gas mark 2
6
Once the pastry has been chilled for the second time, spread a layer of quince membrillo in the base of the tart, before filling it with the almond frangipane mix. Bake for 90 minutes
- 120g of membrillo quince paste
7
Once cooked, remove the tart from the oven and allow to cool. Serve with whipped cream and ice cream
- double cream, soft whipped
- vanilla ice cream
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024