Red letter day! First quinces of the season appeared in Melbourne shops this week – and so the opportunity to fill my kitchen with that delicious perfume is back – and to post on my blog. The quinces were a little bit green and so haven’t developed a super deep red colour but I think they’re pretty good.
And so what to make on this auspicious occasion! I found this recipe over summer in a newspaper cutting from a friend, probably from The Age’s Epicure but date unknown. Doesn’t it sound fabulous.
Quince and almond crumble tart
If time permits the fruit will benefit greatly from being allowed to cool overnight in its cooking liquid. Also the pastry is made without sweetening, due to the richness of both the almond filling and crumble top.
450 ml water
125 g castor sugar
1 orange, juiced
1 lemon, juiced
10 coriander seeds
Bring water, sugar, juices and seed to the boil in a medium saucepan, then quarter, peel, core and slice the quinces, adding immediately to the liquid. Simmer for one hour or until they take on a deep red colour, cool overnight in the poaching liquid.
120g butter, diced and slightly soft
250g plain flour
pinch of salt
50 ml of water, approx
Rub butter into sifted flour and salt when lightly combined begin to add water, but only enough to bring the pastry together. Wrap in cling film and chill for 15 minutes.
40 g castor sugar
1 egg yolk
Grind almonds in food processor then remove and process butter, sugar and egg yolk until smooth, add ground almonds and combine well.
100g wholemeal flour
60g brown sugar
50 g butter, diced
½ tsp ground cinnamon
50 g almonds, chopped
Mix flour and sugar until combined, rub in butter, add cinnamon and stir in. Almonds will be added later.
Heat the oven to 180C, roll out pastry and line a greased, 20 cm deep sided flan tin. Prick pastry all over, [bake for 10 minutes? (a bit of the recipe is missing here I think)] then line with foil, continue baking for five minutes more.
Remove foil, gently spread almond filling in pastry case, cover whole tin with foil and return to oven for 20 minutes more.
Strain quince slices well and remove the coriander seeds, fill hot flan with the fruit, cover with crumble mix and press down lightly, top with the chopped almonds.
Reduce oven to 160C and continue baking for a further 45 minutes. Cover top with foil if browning too quickly, serve warm.