Sarah Knights Spiced quince and hazelnut tart, orange posset and quince syrup

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Quince. Often overlooked, under utilised and occasionally left out in the cold. Sarah Knights, one of our young chefs provided us with this recipe a while ago, and we think it’s a cracker for Autumn. Well executed with a wonderful marriage of flavours.

 

Serves 4

 

Ingredients: Poached Quince

3 quinces

500g caster sugar

500ml water

2 cinnamon sticks

4 star anise

1 vanilla pod, split and scraped

 

Method:

In a small sauce pan add sugar, water, star anise, cinnamon and vanilla then bring to the boil, lower heat to a simmer. Peel quinces and then quarter. Place peeled and quartered quinces along with the peel into spiced sugar syrup and cook over a medium to low heat until quinces are cooked through but not too soft. When quinces are tender remove from pan and leave aside to cool. Once cool enough to handle, remove seeds from each quarter. Now reduce the spiced sugar syrup over medium to high heat and reduce until mixture has become thick and deep red in colour. It is important to leave the quince peel in the syrup as this is where the colour will come from. When syrup is thick remove from heat and leave aside keeping it warm for later use.

 

Ingredients: Orange Posset

425g cream

150g caster sugar

2 oranges

 

Method:

Add cream and sugar together in a saucepan and bring to a boil, reduce heat to a simmer and reduce mixture by 1/3. Zest and juice oranges, place in another saucepan and reduce by half. Add juice and zest mixture to cream and sugar mixture. Bring to a boil and simmer for 3 minutes. Strain mixture into container and place in fridge to set.

 

Ingredients: Tart Case

500g plain flour

300g icing sugar

260g unsalted butter

Splash cold water

 

Method:

Sift flour into large mixing bowl, add in icing sugar and mix well.Dice butter and then rub into flour and icing sugar mixture until all butter is incorporated and mixture resembles fine bread crumbs. Add in a splash of cold water and knead mixture together lightly until it comes together and forms a nice dough, be careful not to over work. When mixture has come together in a ball, wrap in cling film and rest in fridge for 30 minutes. Once mixture has rested roll out thinly and line four individual tart cases. Rest the tarts in the fridge for 30 minutes. Once tarts have been rested blind bake* in oven at 150°C for approx 12-15 minutes or until tart cases are a light golden colour and cooked through. Leave aside to cool ready for use.

 *blind baking is the process of lining the tart case with baking paper and then filling with either rice or cannellini beans.

Ingredients: Hazelnut Frangipane

125g hazelnut meal

125g whole eggs

125g caster sugar

125 unsalted butter

10g plain flour

 

Method:

Place all ingredients into a food processor and process until mixture forms a thick paste.

Fill each tart case with frangipane paste then place pieces of the poached quince on top, pushing down slightly. Bake in oven at 150°C for approximately 15-20 minutes or until frangipane is cooked through and coloured slightly on top.

 

Plating Up:

Place tarts onto four plates, drizzle with spiced quince syrup. Place spoonful’s of orange posset onto each plate and serve.


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