Category Archives: Pastry

Quince and Frangipane Tart

Another of Lorraine’s recipes, this is truly delicious!

I poached the quinces the night before (I didn’t read the recipe all the way through and it turns out this is a 3 hour process!) so that they would be ready to use in the morning. I also made the frangipane filling and stored it in the fridge overnight.

The pastry for this tart is sweetened – a ‘Pate Sucree’ as the French call it. This isn’t a shortcrust pastry though, it’s still lovely and flakey.

After lining the tart tin with the pastry, I popped it in the freezer for 5 minutes so that it would set nicely. Lorraine suggests not blind baking this particular tart though as the frangipane takes a long time to cook, this may cause your base to overcook if you’ve already blind baked it. I filled the frozen and uncooked tart case with the frangipane (although I think I overfilled it as I wasn’t expecting the frangipane to puff up so much in the oven!), then pulled out my poached quinces, cored them and sliced them and placed them on top of the frangipane and popped them in the oven for around an hour. I then glazed the tart whilst it was still hot.

Lorraine suggests making a quince jelly out of the leftover stock from poaching the quince, which I decided to do, see my next post for details!


Pear and Ginger Brown Butter Tart

This is Lorraine Godsmark’s Pear and Ginger Brown Butter Tart. It uses an unsweetened cream cheese pastry which comes out beautifully crisp and flaky.

I lined the tart tin the night before and froze the whole thing. Then in the morning I blind baked the tart shell (straight from the freezer) before filling it, on the bottom shelf of my oven, on top of a pizza stone for 20 minutes. I then removed the pie weights, egg washed the shell and baked it for another 10 minutes. Unfortunately I don’t think I blind baked the shell for long enough as it was still underdone and the pastry puffed up. I’d say this is because the pastry started frozen.

The night before I also made the pear and ginger compote, the recipe didn’t have too much sugar so the compote was still quite tart which I liked. I also made the brown butter topping the night before.

After the shell had cooled, I filled it with the compote and then piped the brown butter topping. I baked the tart for around 40 minutes. Here are some photos I managed to capture during the process.

Pastry workshop with Lorraine Godsmark

On Tuesday I had the pleasure of attending a pastry class with Lorraine Godsmark at Accoutrement in Mosman. It was a fantastic class where I learnt a lot of handy tips, as well as some amazing recipes. The next couple of posts will be the products of that class.