Jul 012010
 
Ingredients

4-6 quinces, peeled and cut into quarters
3 teaspoons sugar
water to just cover
50g unsalted butter
100g brown sugar
½ teaspoon coriander seeds
caster sugar
pastry
180g flour
150g unsalted butter
100g sour cream

Method

Dissolve sugar in water and bring to the boil. Add quinces and simmer till soft enough to be pierced by a sharp knife. Allow to cool, drain and remove cores. Keep the syrup for another use.

Prepare the quinces. Slice each quarter into 5 or 6 slices and place curved side down in an oven-proof pan that can also be used on the stove top (e.g. a Le Creuset skillet). Pack the quince so the quarters fit tightly and cover the base of the skillet. Sprinkle with the brown sugar, dot with butter and scatter the coriander seeds over the top. Cook gently on stove-top till the sugar and butter have melted and start to caramelise. Allow to cool a little while you prepare the pastry.

For the pastry, cut the cold butter into cubes. Place the flour, butter cubes and sour cream onto a sheet of greaseproof paper. Turn on the food processor and using the paper as a chute, feed the flour butter and sour cream onto the running blade of the processor. Process until the mixtures forms crumbs. Empty the food processor onto a floured board and quickly mould the mix together with your hands until a firm ball. Cover and refrigerate for no more than 30 minutes.

Roll the pastry to a circle that will fit over the top of the skillet. Tidy the edges and tuck them in around the quinces and sprinkle with a little caster sugar. Put in fridge to chill (or freezer if you want to cook at a later date). Cook in a 220°C oven for 30¬40 minutes or till pastry is golden.

Place a serving plate over the pan and carefully turn it upside down. Use a sharp knife to loosen the tart around the edges as you gently lift the pan off. Best eaten while still warm from the oven.

Author

Julie French
Montmorency

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