This is a really easy tart. Some short crust pastry blind baked in a flan dish and some wonderful baked quinces layered in the pastry. Serve with cream. Bliss.
A few weeks ago I had a wonderful dinner with friends. Slow cooked lamb followed by tarte tatin made with quinces, which were redolent with heady spices. Cooked overnight, the quinces were a beautiful deep ruby red colour, and the cooking liquid had become quince jelly.
To me, baked quinces are the epitome of gorgeous winter comfort food!
My tart was not so elaborate as the tarte tatin but easy to knock up on a winter weekend afternoon, and quite delicious. This is a small flan just enough for 3 or 4 people.
120g caster sugar
Juice of 1 lemon
Preheat oven to 150 degrees C. Peel the quinces, halve lengthways and remove cores. Cut in quarters or slices. Melt butter in a heavy oven proof baking dish. Roll the quinces in the melted butter. Scatter over sugar and squeeze the lemon juice over the quince pieces.
Cover tightly with a doubled sheet of foil. Bake the quinces for 2-3 hours, basting a few times through the process, until the quinces are soft and a ruby red colour. Remove from the dish to cool.
Short Crust Pastry*
100g chilled unsalted butter
125g plain flour
75g sour cream
Preheat oven to 180 degrees C, 170 degrees C fan forced. Pulse the butter and flour in a food processor until it looks like coarse breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Remove from the processor and shape pastry into a ball. Wrap in cling wrap and refrigerate for 10 minutes. Roll the pastry out to 3mm thick and place in a well greased flan dish or mold, about 18cm or 7 inches in diameter. Any small mold will do.
Rest for 15 minutes in the fridge. This will help reduce shrinkage when cooking. Remove from the fridge, place some pie weights or rice on the baking paper inside the tart, and bake blind in the pre-heated oven for 10-15 minutes. Remove the weights or rice and the baking paper.
When cool, place slices of baked quince as elegantly or as rustically as you please in the flan. Serve as is or with cream or creme fraiche.
*This makes enough for a small flan. Doubling the quantities will give you a large pastry shell. You would need 4-5 baked quinces to fill a larger flan.