Quince & Almond Tart
- 445g pack Carême sour cream shortcrust pastry, thawed
- 125g unsalted butter
- 125g golden caster sugar
- 1 tablespoon finely chopped preserved lemon peel (remove flesh and rinse well before chopping)
- ¼ tsp ground cinnamon
- 2 large eggs
- 125g ground almonds
- 1/3 cup warmed quince jam or warmed quince paste with a little water
- 450g spiced quinces, halved
- 1 tablespoon toasted flaked almonds
- 1kg quinces
- 750ml water
- 2 cups sugar
- 250ml lemon juice
- peel of a lemon
- cinnamon stick
- 2 star anise
- 1 vanilla bean pod
- 2 cardamom pods
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Preheat oven to 150°C (130°C fan-forced).
For the spiced quinces, peel, core and quarter the quinces. Tie the peelings and cores together in a piece of muslin.
Place the remaining ingredients together in a large ovenproof pot over a low heat, stirring until the sugar dissolves. Increase heat to medium-high, bring to the boil and cook for 2 minutes. Add the prepared quinces and muslin bundle to the pot, making sure the quince pieces are submerged. Cover securely and place in preheated oven for 5 hours or until quinces are a deep ruby colour. Remove from oven and allow to cool.
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Step 3 - click here to display
Meanwhile, beat the butter, sugar, preserved lemon and cinnamon together with electric beaters until light and fluffy. Add eggs one at a time, beating until well combined. Finally add the almond meal, beating until combined.
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To assemble the tart, spread ¼ cup of the warmed quince jam over the base of the prepared tart shell, followed by the almond filling. Carefully place the spiced quinces on top and return tart tin to oven for 1 hour or until almond filling is golden, puffy and set. Remove from oven and allow to cool for 15 minutes.
To serve, brush the top of the tart with remaining warmed jam and sprinkle with flaked almonds.