Quince crumble tart
A delicious combination of sweet, rich quince purée in an almond pastry case
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 mins
Cook 2 hrs 10 mins
Plus chilling
- To make the quince purée, put the quinces into a large pan with 350ml water. Cover with a lid and simmer for 1 hr or until the quinces change colour and are pulpy. Remove from the heat and allow to cool slightly, then whizz with a stick blender until smooth. Pass the quince purée through a sieve into a clean pan and stir in the sugar, lemon zest and juice, and cinnamon. Cook the purée until it is reduced by one-third, then mix the cornflour with a little water and stir into the purée until it's thick. Remove from the heat and allow to cool.
- Heat oven to 160C/140C fan/gas 3. To make the pastry, rub the butter into the flour and almonds. Add the sugar and zest, then the egg and the egg yolk. Bring everything together, wrap in cling film and chill for 15 mins.
- Roll out the pastry on a lightly floured surface to line a 22cm tart tin. Place in the tin, trim the edges of the pastry if required, and chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake blind for 20 mins. Remove the beans and paper, then cook for a further 15 mins until the base is biscuity. Remove from the oven and allow to cool slightly.
- Increase oven to 180C/160C fan/gas 4. Meanwhile, to make the crumble topping, mix the flour, oats and sugar with a pinch of salt, then rub in the butter until you have an uneven crumbly mix.
- To assemble the tart, pour the quince purée into the tart shell so it comes just below the top, sprinkle over the crumble topping and cook for 25-30 mins or until the crumble is golden and the quince is bubbling around the edges. Serve warm with cream or custard if you like.
Per serving
685 kcalories, protein 8g, carbohydrate 89g, fat 35 g, saturated fat 19g, fibre 2g, sugar 52g, salt 0.48 g
Recipe from Good Food magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1660646/
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Ingredients
FOR THE QUINCE PUREE
- 1kg quinces , cored and roughly chopped
- 175g caster sugar
- zest and juice ½ lemon
- 1 tsp ground cinnamon
- 2 tbsp cornflour
FOR THE PASTRY
- 140g butter , diced
- 200g plain flour
- 50g ground almonds
- 75g caster sugar
- zest 1 lemon
- 1 egg , plus 1 egg yolk
FOR THE CRUMBLE TOPPING
- 100g plain flour
- 75g rolled oats
- 75g caster sugar
- 140g butter , diced
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A true autumnal treat, this pot roast works equally well with partridge, guinea fowl or chicken
8
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 mins
Cook 2 hrs 10 mins
Plus chillingIngredients
FOR THE QUINCE PUREE
- 1kg quinces , cored and roughly chopped
- 175g caster sugar
- zest and juice ½ lemon
- 1 tsp ground cinnamon
- 2 tbsp cornflour
FOR THE PASTRY
- 140g butter , diced
- 200g plain flour
- 50g ground almonds
- 75g caster sugar
- zest 1 lemon
- 1 egg , plus 1 egg yolk
FOR THE CRUMBLE TOPPING
- 100g plain flour
- 75g rolled oats
- 75g caster sugar
- 140g butter , diced
Per serving
685 kcalories, protein 8g, carbohydrate 89g, fat 35 g, saturated fat 19g, fibre 2g, sugar 52g, salt 0.48 g
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15 October 2011
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