Now that I have 2 big jars of quinces sitting in my pantry… it was time to start thinking about what to make with them.
This little tart was a breeze to whip up and would be a great standby if you had last minute dinner guests, or just wanted to create a sweet treat for yourself. The prep time was about 7-8 mins maximum. I’ve used my quinces of course, but this would be just as delicious with apples, apricots, peaches or plums.
I cheated and bought pre-made puff pastry for this recipe. I say cheating because I am a firm believer that EVERYTHING is better made from scratch. Unfortunately I didn’t have the time, nor do I own the equipment for pastry making. For me too this recipe was an experiment, because the other half is not a massive fan of short crust pastry, and I was curious about the results. It was a success, for what I wanted, but I would recommend using short crust for the best result as I think the texture and flavour would be more appropriate for a sweet dessert than the puff pastry.
One of the good parts of buying pre-made pastry is it makes this process super quick. My only tip would be go for a good quality one if you can as it makes a massive difference to the texture and flavour.
Quince Frangipani Tart
- approx 2 cups poached quinces
- 1 sheet puff or short crust pastry
- approx 2 tbl sp flaked almonds
- 125g unsalted butter
- 125g almond meal
- 125g castor sugar
- 2 eggs
- 1 tbl sp plain flour
Preheat your oven to approx 180c
Grease your tart tin or a brownie tin. Line with the pastry.
Cream your butter and sugar together until light and fluffy. Add in the eggs one by one mixing until well combined. Add in the almond meal and flour and combine. Place the frangipani on the pastry flattening with a spoon.
Drain the quinces and slice evenly and place over the frangipani, pressing into the mixture lightly. Sprinkle with the flaked almonds and then place in the oven.
Bake for approx 30-40 mins or until golden brown. Remove and allow to cool in the tin before serving.
Serve slightly warm, or at room temperature with double cream. The tart will keep for 5-6 days and retain its texture and flavour.
Happy Cooking & Happy Eating.