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!