APPLE AND QUINCE TART
I love my tart tatine copper tin and use it for my upside down apple tart, but I hate having to flip it out onto a plate.so today I will make a tart that I don't have to flip! I have a few quince left so will poach them and add to my tart. You can use a tart tin with a removable base, remember to grease and line tart tin.
For the poached quince see "quince muffin" blog
IF USING FROZEN PASTRY, THAW AND ROLL OUT TO FIT TART TIN
MY RECIPE IS EASY IF YOU DECIDE TO MAKE YOUR OWN. HERE IT IS.
300 GRAMS PLAIN FLOUR
90 GRAMS OF ICING SUGAR
180 GRAMS UNSALTED BUTTER DICED(CHILLED)
1 EGG AND 1/4 TEASPOON OF VANILLA EXTRACT BEATEN TOGETHER
ZEST OF 1 LEMON
- Sift the flour, icing and a pinch of salt into a food processor, then add butter. Pulse briefly to combine until mixture looks like bread crumbs. With motor running add egg mix , and lemon zest then process until a rough ball forms. Lightly dust a work bench with flour then tip dough our and knead briefly. Wrap in cling film and chill in the fridge for at least 20 minutes.
- Remove pastry from fridge and dust bench lightly with flour , then roll pastry to fit tart tin . Line tin with pastry and prick base with a fork then chill again for 20 minutes.
- Preheat oven to 200c. Blind bake for 15 minutes. Remove form oven, reduce temperature to 170c. Place apple and quince slices in pastry base and scatter with sugar and cinnamon then return to the oven for 15 minutes, in the mean time mix 5 eggs yolks, 120ml thickened cream, 30g corn flour, 150ml milk and 1/4 tsp vanilla extract. Pop the tart back into the oven for 20 minutes or until egg mix is firm.
Hope my revised recipe instructions are easier to follow!
For a glazed finish brush exposed fruit with quince syrup while tart is still warm. Serve warm with vanilla ice cream or cream