Quince crumble tart

Quince crumble tart

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(6 ratings)

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

More effort

Serves 8
A delicious combination of sweet, rich quince purée in an almond pastry case

Nutrition and extra info

Nutrition: per serving

  • kcal685
  • fat35g
  • saturates19g
  • carbs89g
  • sugars52g
  • fibre2g
  • protein8g
  • salt0.48g
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    For the quince puree

    • 1kg quinces, cored and roughly chopped



      The two different shapes - apple and pear in which quinces grow are an obvious clue to the…

    • 175g caster sugar
    • zest and juice ½ lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 1 tsp ground cinnamon
    • 2 tbsp cornflour

    For the pastry

    • 140g butter, diced



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 200g plain flour
    • 50g ground almonds


      arr-mund or al-mund

      Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

    • 75g caster sugar
    • zest 1 lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 1 egg, plus 1 egg yolk



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    For the crumble topping

    • 100g plain flour
    • 75g rolled oats
      Two piles of oats



      Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

    • 75g caster sugar
    • 140g butter, diced



      Butter is a dairy product made from separating whole milk or cream into fat and…


    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.

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    Comments, questions and tips

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    suzie foulkes's picture
    suzie foulkes
    31st Mar, 2020
    This recipe is just bizarre, starting with the pastry, which was looking lovely after following the recipe exactly - until I added the egg at which time it became a gooey, unworkable mess. The crumble topping is also very strange - pure butter. Wouldn't recommend.
    Burnt-to-a crisp
    30th Oct, 2018
    Never again! Actually, it is not a bad recipe - the end product makes good eating. But it is a bit of a faff! So it's not at the top of my list in terms of reward vs effort.
    21st May, 2015
    This didn't work for me I'm afraid. The filling was just too runny, the crumble top was horrible & it was too tart for me. Disappointing.
    6th Nov, 2013
    Absolutely fab! Nobody could guess the "secret" ingredient of this pie... but there are no leftovers. Made it three times, it freezes beautifully.
    11th Dec, 2011
    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 :-)
    13th Nov, 2011
    Does this freeze?
    mushmulata's picture
    3rd Nov, 2011
    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.
    25th Oct, 2011
    Absolutely delicious. Best eaten on the day it is made, slightly warm.
    20th Oct, 2011
    Thank you for these lovely recepies. Someone just gave me som huge quinces - this came just in time. Many thanks
    15th Oct, 2011
    This is really good. So good infact that the quinces next year will be used only for this and not jelly
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    17th Nov, 2015
    Quince is a very hard fruit so I find grating them easier, not only did I have to add less water to cook them (I halved the water) avoiding the filling being runny, it resulted in a smooth puree.
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