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Quince Frangipane Tart with Ginger Curd | Patisserie Makes Perfect

Quince Frangipane Tart with Ginger Curd

Patisserie Makes Perfect
This is a delicious tart filled with warming ginger curd and topped with a moist frangipane and the most amazing poached quinces.
Prep Time 1 hr
Cook Time 50 mins
Total Time 1 hr 50 mins
Servings 6 -8


  • ***Pate Sucree***
  • 125 g Unsalted Butter room temperature
  • 100 g Icing Sugar sifted
  • 50 g Egg
  • 250 g Plain Flour sifted
  • 1 g Salt
  • ***Frangipane***
  • 175 g Unsalted Butter softened
  • 175 g Granulated Sugar
  • 3 Eggs
  • 175 g Ground Almonds
  • 40 g Plain flour
  • 1 tsp Almond Extract
  • ***To Assemble***
  • 6 poached quince halves
  • 150 g 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.


***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.