Quince, damson and almond tart
Author: Andrew Wilkinson
Serves: 4
Ingredients
- 2 large quinces
- 300g damsons
- 50g caster sugar
- 50ml water
- icing sugar and apricot jam to glaze
- For the poaching liquor:
- 2 star anise
- 375ml sweet dessert wine
- 1 litre water
- 125g honey
- juice 1½ lemons
- 1 vanilla pod
- For the pastry:
- 250g plain flour
- 100g diced butter
- 100g icing sugar
- 2 medium eggs
- For the frangipane:
- 350g unsalted butter at room temp
- 250g caster sugar
- 250g ground almonds
- 4 medium eggs at room temp
- 50g plain flour
Method
- Peel and cut the quinces into wedges.
- Bring the ingredients for the poaching liquor to the boil and poach quinces until soft.
- Allow to cool.
- Stone the damsons and put in a pan with 50g caster sugar and 50ml water over a medium heat.
- Reduce to a compote.
- To make the pastry, sift the flour into a bowl, rub in the butter with your fingertips, add a pinch of salt and rub in the mixture until you have the texture of breadcrumbs.
- Add the icing sugar and make a well for the beaten eggs.
- Knead until the dough comes together, wrap in cling film and refrigerate overnight.
- For the frangipane, put the butter and sugar in a bowl and beat with a wooden spoon until creamy.
- Add the almonds and then the egg in stages.
- Sift in the flour and bring together.
- Set aside.
- Roll the pastry out and line a 30cm tart case.
- Blind bake for 15 mins at 170C/Gas 4.
- Remove baking beans and bake for a further 10 mins.
- Add the compote and then a layer of frangipane mix.
- Place the quince wedges on top with more of the compote.
- Bake for 45-50 mins at 160C/Gas 3.
- Glaze with warm jam and icing sugar.
