You’re in: Ocadolife  >  Recipes  >  Cuisine  >  Traditional  > 

Almond and Quince Tart

Enlarge image  Enlarge image

Almond and Quince Tart

Delicious served warm with crème fraîche and a small glass of vin santo or good sherry for a special occasion.

Printable version    A4    |    A5    |    Index card

Instructions

  1. 1

    To make the pastry, put the ground almonds, flour, and sugar into a food processor, and pulse briefly to mix. Add 85g of butter, and pulse until the mixture resembles breadcrumbs. Add the zest of 1 lemon and 1 beaten egg yolk through the feeder funnel, and process briefly to a smooth dough. Chill for 15 minutes.


  2. 2

    To make the almond filling, process the blanched almonds in a food processor, until coarsely ground. Add the orange and lemon zests and juices with the amaretto, and process briefly to mix. Pour into a bowl and set aside.


  3. 3

    Place the remaining 200g of butter and sugar in a food processor and process. Add the 4 remaining eggs, 1 at a time, processing briefly to combine. Add this mix to the almond mixture, stir well, and set aside. Roll out the pastry on a lightly floured surface, and use to line the flan tin. If the pastry is difficult to handle, roll it out between 2 sheets of cling film. Chill for 30 minutes.


  4. 4

    Preheat the oven to 180°C (350°F/Gas 4). Line the pastry case with greaseproof paper and baking beans, and bake blind for 10 minutes. Then remove the paper and beans, and bake for 5 minutes. Cool on a wire rack.


  5. 5

    Warm the quince cheese in a small saucepan with 1 tbsp water and the juice from the remaining lemon, stirring until melted. Spread evenly over the base of the tart. Spoon the almond mixture on top. Bake the tart for 30–40 minutes, or until the filling is golden. Leave to cool in the tin for 15 minutes, and then carefully remove to a large serving plate. Dust with icing sugar, and serve warm.


Ingredients

  • 30g Ground Almonds
  • 175g Plain Flour, extra for dusting
  • 285g Butter, 85g softened for the pastry
  • 1½ Lemons, juice of 1, grated zest of 1 1/2
  • 200g Blanched Almonds
  • 1 Orange, grated zest and juice
  • 2 tbsp Amaretto Liqueur
  • 100g Icing Sugar, with extra for dusting
  • 5 Eggs, 4 whole eggs and 1 beaten yolk
  • 175g Quince Cheese/ Apricot Jam

Makes 8 slices

Total time required Total time:

  • Preparation time:
  • Cooking time:

Recipe shopping list

  • Vegetarian
  • Organic
  • Microwaveable
  • Frozen
  • Freezable
  • Awards
  • More info
  • Tesco price match
  • Favourites
  • Shopping lists
  • Saving Pass
  • Video
Key to icons

10 products

Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

The Cooking Book
Life guarantee
* Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow and includes day of delivery. Please book a slot to view Life guarantee for your chosen delivery day. See Terms and Conditions for further details.
Tesco price match
** Matched to Tesco's standard retail price on 15-May-2012. See our Terms and Conditions for full details.