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Tag Archives: winter cooking

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

 

 

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Simple Quince Tart

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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

Ingredients
50g butter
2 quinces
120g caster sugar
Juice of 1 lemon

Method
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*

Ingredients
100g chilled unsalted butter
125g plain flour
75g sour cream

Method
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.

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