Quince, damson and almond tart

Quince, damson and almond tart
Serves: 4
  • 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
  1. Peel and cut the quinces into wedges.
  2. Bring the ingredients for the poaching liquor to the boil and poach quinces until soft.
  3. Allow to cool.
  4. Stone the damsons and put in a pan with 50g caster sugar and 50ml water over a medium heat.
  5. Reduce to a compote.
  6. 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.
  7. Add the icing sugar and make a well for the beaten eggs.
  8. Knead until the dough comes together, wrap in cling film and refrigerate overnight.
  9. For the frangipane, put the butter and sugar in a bowl and beat with a wooden spoon until creamy.
  10. Add the almonds and then the egg in stages.
  11. Sift in the flour and bring together.
  12. Set aside.
  13. Roll the pastry out and line a 30cm tart case.
  14. Blind bake for 15 mins at 170C/Gas 4.
  15. Remove baking beans and bake for a further 10 mins.
  16. Add the compote and then a layer of frangipane mix.
  17. Place the quince wedges on top with more of the compote.
  18. Bake for 45-50 mins at 160C/Gas 3.
  19. Glaze with warm jam and icing sugar.


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