Quince Tart with Cream & Ice Cream
I discovered this frangipane recipe when I was working for the wonderful Jeremy Lee at Quo Vadis... it is the best recipe, and I love it, so here’s to Jeremy...
At Thyme, we actually make this dish with medlars as well, because they lend themselves brilliantly to it. However, as you can buy quince membrillo easily, but medlar membrillo is more difficult to find (we make our own), I’ve suggested quince for this recipe.
Originally published in Great British Chefs.
Serves 8
Prep time: 1hr30
Cooking time: 1hr30
INGREDIENTS
For the SWEET PASTRY
250g plain flour, sifted and extra for dusting
125g unsalted butter, cubed
50g icing sugar
1 egg plus 1 egg yolk (free range)
All ingredients well chilled
For the ALMOND FRANGIPANE FILLING
500g unsalted butter
500g caster sugar
4 free range eggs
500g blanched almonds
TO SERVE
Double Cream
Vanilla Ice Cream
Preheat the oven to 150°C (normal) | 130°C (fan) | gas mark 2
For the pastry: using a food processor, blitz the flour, butter and icing sugar until it resembles breadcrumbs. Add the egg and egg yolk and blitz again until the pastry has started to come together.
Dust the work surface with a light dusting of flour. Turn it out onto your work surface and form it into a uniform ball – do not knead the pastry, this should only take a minute or so. Rest it in the fridge for at least half an hour.
While the pastry chills, make the filling. Cream the butter and sugar well, before adding the eggs one by one, ensuring each is well incorporated before the next is added. Grind the nuts in a food processor, until they are well chopped but not a powder, this will give the tart some texture. Add them to the butter, sugar and egg mix and bring together. Chill the filling completely along with the pastry.
Roll the pastry out on a lightly floured surface into a 22cm loose bottom tart tin. Chill the pastry again for 15 minutes.
