May 2020. Two months into isolation in the era of Covid 19. Things are looking a little brighter – Australia has some great statistics in dealing with the virus, and some restrictions are being lifted. I was very excited to be able to visit the wonderful Orange Grove Market the Saturday before last, the market opened again for fresh food. I’ll be there this Saturday, eager to pick up some lovely local produce.
300g caster sugar
Thinly peeled rind and juice of an orange
1 vanilla bean, split in half
1 tablespoon butter
Short Crust Pastry
250g plain flour
50g icing sugar
125g unsalted butter (cold)
Zest of half a lemon
1 free-range egg
Splash of milk
Preheat oven to 120 degrees C. You will need a large casserole that you can put on the stove top and then transfer to the oven. A cast iron casserole is ideal.
Peel and core the quinces, reserving the peel and cores. Cut each quince into eighths, but don’t worry if you can’t cut neat slices – quinces are notoriously hard to manage!
Put the sugar, water, orange rind and vanilla bean into a large casserole on the stove top over a medium heat, and stir to dissolve sugar. Add the quince pieces. Cover the quinces with a cartouche, a circle of baking paper. Lay the peel and cores on top of the baking paper. Place the lid on the casserole and put in the pre-heated oven.
Bake until the quince is ruby red. This should take about 4-6 hours. You should check the quince after 3 hours to see if it is turning red. Remove the quince and strain and reserve the quince liquid. You can discard the peel and cores. Keep the vanilla bean, dry it and pop it in a jar of sugar to create vanilla flavoured sugar.
To make the pastry, sift the flour and icing sugar together, and put into the bowl of a food processor. Add the cubed butter. Carefully pulse the flour, sugar and butter until the mixture resembles coarse breadcrumbs. Pulse in the lemon zest.
Mix the egg and a splash of milk, and add this to the mixture, and pulse a few times until the dough comes together into a ball. If you’re having trouble, you can add some iced water, literally a drop or two at a time, to help form the dough into a ball. Be careful not to overwork the dough, as it will end up being tough.
Place a large piece of baking paper or cling film on your work surface. Tip the dough from the food processor onto the baking paper/cling film, and pat into a round. Cover the round with more paper/cling film and put in the fridge for 30 minutes to rest.
Pre-heat the oven to 180 degrees C, or 170 degrees C fan forced. Remove the pastry from the fridge. Grease an 18cm (7inch) tart tin. A 20cm tin would work too, you would simply roll the pastry a little thinner.
The easiest way to roll out the pastry is between 2 sheets of baking paper. Put the pastry onto one sheet, cover with the other sheet, and using a rolling pin, roll into a round big enough to fit into your tart tin. Ease the rolled pastry into the tin. Put the tin into the freezer for at least 30 minutes, to make sure the pastry is really cold.
Remove the tin from the freezer. Line the tin with baking paper, and fill with pie weights. Dried beans or rice will work just as well. Bake for 10 minutes, then carefully remove the paper and weights. Return the pastry to the oven and bake for further 5-10 minutes until the pastry is golden brown and cooked through. Remove from the oven and cool to room temperature.
To assemble the tart, carefully take the tart shell from the tin and place on a plate. Choose the nicest pieces of quince and arrange in the tart shell.
Put about 50mls of the reserved quince liquid into a saucepan with the tablespoon of butter, and cook until the butter is incorporated.
Spoon a little of this quince buttery liquid over the tart, which will give it a nice glaze. I scattered a few sprigs of my favourite herb, lemon thyme, over the tart. Serve with spoonfuls of the aforementioned cream or Greek yoghurt!