Quince crumble tart

Quince crumble tart

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(3 ratings)

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Cooking time

Prep: 40 mins Cook: 2 hrs, 10 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 8

A delicious combination of sweet, rich quince purée in an almond pastry case

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
685
protein
8g
carbs
89g
fat
35g
saturates
19g
fibre
2g
sugar
52g
salt
0.48g

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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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Recipe from Good Food magazine, October 2011

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Comments

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adelaidefreville's picture

Absolutely fab! Nobody could guess the "secret" ingredient of this pie... but there are no leftovers. Made it three times, it freezes beautifully.

hurra03's picture
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We don't have fresh quince here in Minnesota, but I was given some "quince mince" to use sliced with cheese, which no-one liked. So I melted this down with half a cup of water and a diced eating apple, and used this in the filling. Scrummy, becuase it wasn't too sweet, so you could taste all the other flavourings in the pastry and crumble - good way to use up a posh Christmas ingredient that no-one really otherwise enjoys :-)

suebrocklehurst's picture

Does this freeze?

mushmulata's picture
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Really, really great. Served it to my grandma and she approved. I peeled the quinces and didn't sieve the puree after but it still worked just fine.

annebies's picture

Absolutely delicious. Best eaten on the day it is made, slightly warm.

mbeckwith84's picture

Thank you for these lovely recepies. Someone just gave me som huge quinces - this came just in time.

Many thanks

nashman's picture

This is really good. So good infact that the quinces next year will be used only for this and not jelly

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