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Quince Tart: Free-form Style

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74EC71E1-AE14-4F34-95CC-8B26D4CC3439It’s winter in the Southern Hemisphere, and in Sydney we’re experiencing a really crisp winter, which I love, as I’m a fan of the cold weather.

Quinces are in season and I make a few quince recipes at this time of year. One of my favourites is baked quince with crumble, slices of slowly baked quince with a crumble topping and thick cream.

Quinces go well with pastry, so I recently made a rustic quince tart, a simple sweet short crust pastry base, baked free-form, topped with cookedquince.

The pastry recipe is from a recipe for Red Apple Rustic Tart,  and the baked quince is adapted from a recipe for Quince Shortcake.

Ingredients

For the quinces:

2 quinces
100g caster sugar
Juice of 1 lemon

For the pastry:

1 3/4 cups plain flour
170 grams butter
1 tablespoon sugar plus extra for sprinkling
A good pinch of salt
2 tablespoons ice cold water

Method

Baked quinces:

Preheat oven to 150 degrees C.  Peel the quinces, halve lengthways and remove cores. Cut in slices and put the slices in a small baking dish. Scatter over sugar and squeeze over the lemon juice.

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.

Pastry:

Pulse flour, butter, sugar and salt in food processor, until the consistency of coarse breadcrumbs. Add enough iced water to bring the pastry together – be careful not to over mix.

Wrap the pastry in cling film and refrigerate for 20 -30 minutes.

To make the tart:

Turn the oven up to 170 degrees C.  Butter a baking dish. Remove the pastry from the fridge and roll out between 2 sheets of cling film. Remove from the cling film and drape over the baking dish, shaping rough sides inside the dish. This is a free-form tart so there is no need to make it look “pretty” or too even.

Place the baked quince slices on top of the pastry higgledy piggledy, the more rustic the better. Sprinkle the additional sugar liberally over the edges of the pastry.

Place in the oven and bake for 20-25 minutes until the pastry is crisp and golden brown.

Serve warm with whipped cream or thick Greek yoghurt.9AD45771-6D98-40E5-8FB1-B3C89C8BEA88

 

 

Quince Shortcake

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I’m always looking for simple bakes for afternoon tea or for when friends drop over unexpectedly. This is an easy recipe to make. You just need to bake the quinces beforehand. In autumn and winter in Sydney,  in what passes for the cooler months here, I buy quinces pretty regularly, and slow cook them in the oven ready for this recipe, or to fill a tart or have for breakfast with yoghurt and granola.

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Ingredients

For the baked quince:

1 quince

60g caster sugar

Juice of 1/2lemon

For the shortcake:

125 g unsalted butter

125 g castor sugar

1 egg, lightly beaten

225g  plain flour

1 tsp baking powder

Method

Preheat oven to 150 degrees C.

For the quince, peel the quince, halve lengthways and remove core. Cut in slices and put the slices in a small baking dish. Scatter over sugar and squeeze over the lemon juice.

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.

For the shortcake, beat the butter and castor sugar until creamy. Add the egg and mix well. Add the flour and baking powder, then stir until only just combined.

Add half the quince slices, and combine until the mixture comes together into a dough, but don’t overwork the dough.

Turn the oven to 180 degrees C. Grease and line a baking tray. With floured hands, put the dough onto the baking tray, then shape the dough into a round. Mark the round into 6 wedges.

Bake for 25- 30 minutes or until until golden (cover loosely with foil if browning too quickly). Once cool, dust the shortcake with sifted icing sugar, and serve with cream and the remaining quince slices.

 

Smoked Salmon with Horseradish Cream, Salad Greens and Irish Soda Bread

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This is a simple lunch or dinner for the start of spring, even better served in the garden! Very rustic and easy to prepare. Jamie Oliver was the inspiration.

Just pile smoked salmon onto a platter with tons of greens – I used a selection of lettuces, snow peas and rainbow chard. Serve with horseradish cream:

Mix a couple of spoonfuls of sour cream or creme fraiche with a teaspoon full of creamed horesradish and a little french mustard.

And serve with any good rustic bread –  I love Irish soda bread –  this is the link to the recipe on a previous post:

https://thequirkandthecool.com/2013/04/27/irish-soda-bread-with-black-treacle/

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