This is a delicious tart filled with warming ginger curd and topped with a moist frangipane and the most amazing poached quinces.
***To poach the quinces I used the recipe here on Bojon Gourmet's blog.
***I used ginger curd from The English Provender Company. If you don't want to use ginger curd or you can't get hold of any, you can use rose petal jelly - I used this in the mini tarts, or you can leave it out entirely.