Quince tart with cream and ice cream

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This wonderful make-ahead frangipane tart showcases the wonderful flavour of quince, the quintessential British winter fruit.

Charlie says: '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. 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…'

First published in 2020
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Sweet pastry

Almond frangipane filling

To serve


  • Food processor
  • Non-stick 22cm loose-bottomed fluted tart tin


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
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 mixture and bring together. Chill the filling completely, along with the pastry
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
Preheat an oven to 150°C/130°C fan/gas mark 2
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
Once cooked, remove the tart from the oven and allow to cool. Serve with whipped cream and ice cream
First published in 2020

After learning the culinary ropes at Jeremy Lee's legendary Quo Vadis in London, Charlie Hibbert now heads up the beautiful Ox Barn restaurant at Thyme, a vast country retreat with beautiful homegrown produce on the doorstep.

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