This quince frangipane tart has appeared quite a lot on my social media over the last few days. Mainly because I had to make it twice, because I dropped the first one all over the oven door.
I made quite possibly the most beautiful tart with quinces I had poached using this recipe by Bojon Gourmet. Everything was going perfectly in the kitchen, it was 11pm and the lovely looking tart came out of the oven, I decided it needed another 10 minutes and when I returned it to the oven the loose-bottom tin flipped up and emptied the contents everywhere.
Thankfully I had made twice the amount of pate sucree I needed, I had jars and jars of poached quinces from this bumper crop, more ginger curd and due to an error with a delivery, lots of extra bags of ground almonds.
So instead of giving in, I made the tart again and I’m so pleased I did, because it’s really, really worth it! The first time I made the quince frangipane tart I made 8 mini tarts that I filled with this delicious Fortnum & Mason rose petal jelly. I’m undecided which is my favourite, the ginger or the rose so feel free to experiment with different flavours for the curd/jam layer.
This tart is really easy to make, just be sure to chill your pastry before baking and the rest is very simple. The quinces I used in this dish came from my boyfriend’s mum’s garden. They smell amazing, I got so many kilos, some I pureed to use later for membrillo, others I pickled and then finally I poached a batch. I love this time of year with all of these ingredients around, the sloes will be ready soon, I have some in the freezer which I’m going to turn into sloe gin very soon.
- ***Pate Sucree***
- 125g Unsalted Butter, room temperature
- 100g Icing Sugar, sifted
- 50g Egg
- 250g Plain Flour, sifted
- 1g Salt
- 175g Unsalted Butter, softened
- 175g Granulated Sugar
- 3 Eggs
- 175g Ground Almonds
- 40g Plain flour
- 1tsp Almond Extract
- ***To Assemble***
- 6 poached quince halves
- 150g Ginger Curd
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat until soft and smooth, add the icing sugar and cream the ingredients together until light and smooth.
- Gradually mix in the eggs making sure they become fully incorporated, add in the flour and salt and mix till it becomes one big mass.
- Turn the pastry out on to a work surface, mix it all together and then shape it into a block, cover with cling-film and refrigerate the pastry for 30 minutes to an hour.
- Roll out the chilled pastry on a lightly floured work surface and line a fluted tart tin 27cm in diameter, about 3cm deep. Spread the ginger curd in a thin layer on the base of pastry and chill for a further 30 minutes.
- Make the filling, cream the butter and sugar together, then gradually add the beaten eggs.
- Scrape down the sides of the bowl with a spatula, add the ground almonds, flour and almond extract.
- Mix for a few seconds until well incorporated. Take the chilled pastry case from the fridge spread the frangipane evenly over the curd and take the 6 quince halves and slice them thinly crossways.
- Take the quinces and place them on top of the tart, with the smallest end facing inwards, fanning them out slightly.
- Preheat the oven to 190C/170C Fan/gas 5. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.
- When you remove the tart from the oven, glaze it with the leftover poaching liquid from the quinces using a pastry brush.
- Serve warm with clotted cream or leave to cool.
I still have a couple of jars of quinces to use up that I might include in a crumble with an oaty topping. Do you like quinces? If so, what do you do with yours?
Thanks for reading.