Poached Quince & Walnut Frangipane Tart

The summers are hot, long and dry (usually), the winters are long, long, long, bleak and coooooooold. So why would anyone live here? Because we have the most incredible springs and autumns.

One of the best parts of autumn (besides perfect gardening weather) is the abundance of seasonal fruit and veg. We have been blackberrying, pickling, preserving – and we have been gifted with boxes of nashis, plums, apples, cucumbers (no one ever has an excess of ripe tomatoes around here – plenty of green ones though). We have a small orchard and a single quince tree – this year our small quinces just dropped – I suspect not enough water. We are lucky to have a generous friend (who is also a magnificently dedicated gardener) who was happy to share her bountiful quince crop with us (rather than the huge flocks of ravenous cockatoos).

As part of our Easter Product range we have always made a beautiful tart of poached quinces with a walnut frangipane. The tart is just delicious but the magic is in the poaching of the quinces. Scroll down to the recipe below.

We poach small batches like this regularly throughout the season – and our kids eat them with yoghurt or on their porridge. Once they’re poached, you can also preserve them to keep them for longer. If you can find some, a bowl of quinces looks so beautiful, and as they ripen, they will perfume your room with an exotic scent.

Here’s a short video of how Damian prepares and poaches quinces here at the Piper St Food Co:

POACHED QUINCES

Ingredients

6-8 quinces

750g caster sugar

2L water

Zest & juice half a lemon

Aromats – cinnamon quills, star anise, cloves (your preference here)

Method

Peel & halve quinces (keep peeled quinces in acidulated water while preparing other quinces)

In a heavy based pot add sugar, water, spices, lemon zest & juice – cover with a cartouche (baking paper) and lid of pot and set to a slow simmer for 3-4 hours. Check occasionally.

Allow to cool – then remove quinces cut each half in 2 and then cut seeds/core out. Place in a jar or container and pour over syrup. Refrigerate.

SWEET PASTRY

165g plain flour

65g icing sugar

65g unsalted butter

Pinch salt

1 egg

Method

Place flour, sugar, butter & salt into food processor and pulse to a fine crumb

Add the egg and pulse until pastry just comes together

Flatten into a round disc, wrap in cling film and refrigerate for 30 mins

WALNUT FRANGIPANE

50g almond meal

50g walnut meal

100g castor sugar

1tsp vanilla extract

1Tbsp brandy

1 egg

20g flour

50g chopped walnuts

Place all ingredients into a bowl and stir to combine

TART

Preheat oven to 180˚C

Roll out sweet pastry to line a 24cm loose bottom flan tin. Line with pastry and let rest for 30 mins

Blind bake pastry for 20 mins – once cooked pour in frangipane mixture

Turn oven down to 170˚C

Remove quinces from syrup and cut into slices and arrange on top of frangipane

Scatter with chopped walnuts. Bake on middle shelf for 40 minutes or until the frangipane is golden

Allow to cool before removing from tin