Quince tart

We love this fragrant fruit in any form from soup through sauce, jelly, compote, tart to paste. Poaching it in a fragrant and sweet syrup makes them easy and lovely to be used in cakes and tarts.

For the base, you can have a store bought sweet pastry dough or make your own. You can find a recipe here.

If you can wait a bit with eating after baking your tart, then it is worthwhile to glaze it with some of the poaching liquid as it will not just make it shiny and beautiful but will add a lot of extra flavour!


1 sweet pastry dough (please see note above) 4-5 nice, big quince vanilla pod (or a tsp of essence) 1 cinnamon stick 4-5 pieces of cloves orange rind - about from a quarter of an orange 5 tbsp of sugar 4 eggs 1/2 cup of cream 1/2 cup of ground almond 3 gelatin sheets (optional)


Peel and core the fruit and slice them into 1cm thick pieces. Put them in a pot and cover with just enough cold water, add the sugar, vanilla, cinnamon, cloves, orange rind and the sugar. Bring it to the boil then gently simmer for about 15 minutes - the fruit needs to be just a tad bit harder then normally for a compote as it will further soften while being baked in the oven. Let it cool in the syrup. Set your oven at 200C degree fan forced. Roll out your sweet pastry and cut it into the shape of your tart form. Gently press it into the pre-prepared form (with baking spray or butter/grease). Put on top a piece of baking paper and weigh that down with dried beans (one layer) or special ceramic balls created for tart base blind baking. Blind bake the pastry for about 10 minutes (the top edge of the pastry can get a bit golden and the bottom is baked through). While the base is being baked, whip the eggs in a bowl with adding 1/2 a cup of quince syrup (poaching liquid) at room temperature, the cream and the ground almond. When it is ready, take the tart base out of the oven, take off the baking paper and weight from the top. Arrange the quince pieces (without the syrup) inside the base and pour over the egg mixture. Put it back into the oven and turn down the temperature to 180C degree. Bake it for about 30-35 minutes or until the egg mixture sets a bit (not runny when you gently shake the form and you can gently touch it and it does not stick. You can eat it hot immediately with ice cream, cream or just by itself or you can let it cool to room temperature and glaze it. If you want to glaze it then take a cup of poaching syrup into a small pot. Soak 3 gelatin leaves in cold water for 10 minutes. Bring the syrup to boil then stop the heat. Add the squeezed out gelatin leaves and stir them in the hot syrup well. Let this mixture cool. Before it sets you can pour or brush on top of your tart and put it in the fridge to make it set. Enjoy!
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