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Simple Quince Tart


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.

Baked Quinces

50g butter
2 quinces
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.

To assemble

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.


Red Apple Rustic Tart


This is a very simple tart which can be created in an hour to two. It’s rough and ready and is meant to look so!
I have used the pastry recipe that I discovered on the wonderful blog It’s easy and makes delicious, buttery sweet pastry.


1 3/4 cups plain flour
170 grams butter
1 tablespoon sugar
A good pinch of salt
2 tablespoons ice cold water
6 red apples (pink lady or royal gala)
2-3 tablespoons sugar
Milk for brushing pastry
2 tablespoons full fat yoghurt
1 teaspoon honey
Juice of 1/2 lemon

Preheat oven to 170 degrees C.

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 minutes. I have found that a shorter chilling of short crust or pâte sucrée is easier to roll out – but this is just a personal preference.

Grease a tart dish with oil spray. Remove the pastry from the fridge. Roll out between 2 sheets of cling film. Remove from the cling film and drape over the tart dish. This is a very rustic apple tart so the “rough” look is quite acceptable!


Slice the apples thickly. Place on top of the pastry higgledy piggledy, the more rustic the better. Sprinkle the sugar over the apples liberally. Brush a little milk over pastry edges.


Bake in oven for 15 minutes. Remove from the oven and gently pour a well combined mixture of the yoghurt, honey and lemon juice over the hot apples. Return to oven and bake for a further 20 minutes or so until apples are tender.



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