This riff on the autumnal classic apple pie serves 12! A quince and vanilla filling is topped with a lattice of golden pastry. Serve with whipped cream.
- 500g quinces (about 3), peeled, cored and cut into 4cm pieces
- 1/2 vanilla pod, seeds scraped
- 1/2 cinnamon stick
- 2 tbsp lemon juice
- 30g golden caster sugar
- Double cream, lightly whipped
For the pastry:
- 200g cold unsalted butter, diced
- 200g plain flower, plus extra to dust
- 150g golden caster sugar
- 100g ground almonds
- 100g ground hazelnuts
- 1/2 tsp ground cinnamon
- Pinch ground cloves
- 1 medium free-range egg, plus 1 yolk (to glaze)
- 1 tbsp ice-cold water
- 1 tbsp whole milk
You’ll also need:
- Blender or food processor
- 26cm loose-bottomed tart tin, lightly greased
- In a large pan, mix the quinces, vanilla pod/seeds, cinnamon, lemon juice, apple juice and sugar. Set over a medium heat and bring to the boil. Cover and simmer for 30 minutes, stirring occasionally. Remove the lid and cook, stirring, for 15-20 minutes more until the fruit is tender and the liquid is completely reduced. Remove the vanilla pod and cinnamon stick. Purée the mixture in a blender or food processor, then press through a sieve. Leave to cool.
- Meanwhile, make the pastry. In a large bowl, rub together the butter and flour with a pinch of salt until the mixture resembles fine breadcrumbs. Add the sugar, ground almonds, ground hazelnuts and spices, then mix. Whisk the whole egg with the ice-cold water, then swiftly mix into the dry mixture until it just comes together (you may not need all the egg mixture). Tip onto a floured surface and knead just until smooth and even. Shape into a ball, wrap well and chill for 30 minutes.
- Heat the oven to 180°C fan/ gas 6. Set aside about ¼ of the dough and roll out the remainder on a lightly floured surface to a 30cm disc. Use to line the prepared tart tin (leaving the excess overhanging). Spread the cooled quince filling over the pastry base, smoothing the top.
- Roll out the remaining dough to about 5mm thick. Cut into narrow strips and arrange in a lattice pattern over the filled tart. Press the strips to seal, then roll a rolling pin over the edges of the tin to trim the excess pastry.
- Whisk the milk with the remaining egg yolk, then use to glaze the top of the tart. Bake for 25-30 minutes until the pastry is cooked and golden. Cool, then remove from the tin. Serve with lightly whipped cream if you like.
Original recipe: Quince tart – delicious. magazine (deliciousmagazine.co.uk)