Quince and Walnut Tart
Member recipe

Quince and Walnut Tart

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Serves 6

Tart, perfumed quinces perfectly compliment the slight bitterness of the walnuts in this sweet tart

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  • For the Quinces
  • 4 quinces
  • 250ml sweet wine
  • 4 heaped tablespoons demerara sugar
  • knob of butter
  • honey
  • For the pastry
  • 150g Plain Flour
  • 75g Butter
  • 25g caster sugar
  • a little cold water to mix
  • For the walnut filling
  • 85g Walnuts roughly chopped
  • 2 eggs
  • 40g demerara sugar
  • 25g melted butter
  • 40g golden syrup
  • 1/2 tsp vanilla essence
  • 1 tbsp whiskey


    1. Wash any fuzz off the quinces. Peel, quarter and core them and pop straight into a pan containing the wine and sugar. Bring to simmer and poach gently until tender (how long will depend on how ripe your quinces are - keep testing with the point of a knife)Spoon the quinces into a roasting dish and boil the syrup until very reduced. Add a knob of butter. Stir in and tip syrup over quinces. Add a squirt of honey to taste and roast in oven at 150c until they take on a red hue. Pop aside to cool.
    2. Rub the butter into the flour. Stir in sugar and enough cold water to make a firm dough. Roll out and use to line an 8inch flan tin. Place in fridge to chill for half an hour then spread a layer of the quince on the bottom. You will have more quince than you need. Freeze the rest for another recipe.
    3. Heat oven to 180c. Beat the eggs with the rest of the filling ingredients and pour over the quinces in the flan case.
    4. Bake for 30 to 35 mins. The filling will rise up but shrink on cooling. Eat while still warm or cold. Serve with ice cream.

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