Quince tart with cream and ice cream

PT2H30M

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Ingredients

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Sweet pastry

  • 250g of plain flour, sifted, plus extra for dusting
  • 125g of unsalted butter, diced
  • 50g of icing sugar
  • 1 egg
  • 1 egg yolk

Almond frangipane filling

To serve

1
First make the pastry. Use a food processor to 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. Wrap in cling film and rest the dough in the fridge for at least half an hour
  • 50g of icing sugar
  • 250g of plain flour, sifted, plus extra for dusting
  • 1 egg
  • 1 egg yolk
  • 125g of unsalted butter, diced
2
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
  • 500g of unsalted butter
  • 500g of caster sugar
  • 4 eggs
3
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 mixture and bring together. Chill the filling completely, along with the pastry
4
Roll the pastry out on a lightly floured surface to around 5mm thick and use it to line a 22cm loose-bottomed tart tin. Chill the pastry and tin for 15 minutes
5
Preheat an oven to 150°C/130°C fan/gas mark 2
6
Once the pastry has been chilled for the second time, spread a layer of quince membrillo in the base of the tart, before filling it with the almond frangipane mix. Bake for 90 minutes
7
Once cooked, remove the tart from the oven and allow to cool. Serve with whipped cream and ice cream
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