Quince & Hazelnut Tart

I have made this recipe my own – its taken from Delicious Magazine July 2011

I love it when quinces come into season and cant wait to cook with them – unfortunately the season is very short – but its ok to use pear with this recipe and I think I am going to try plums one day. Its always much easier if you have prepoached fruit on hand – so do this the day before. Any leftovers can be eaten mixed up with yoghurt

Poach the quince or fruit in your favourite way – I usually use the slow cooker with a little bit of water and a sprinkle of sugar – some moscato wine always tastes good if you have it

but otherwise you can follow this complex procedure as in the original recipe for poached quince

2 large quinces
420g caster sugar
Vanilla bean shortcrust pastry (recipe follows)
125g softened unsalted butter
2 tsp plain flour
2 eggs, beaten
1/2 tsp vanilla extract
11/4 cups (135g) hazelnut meal
Icing sugar, to dust
Good-quality vanilla bean ice cream, to serve


Llightly grease a loose-bottomed 23cm x 4cm tart pan. Line with the pastry and chill for 30 minutes.
Preheat the oven to 180°C.
Line the tart pan with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then carefully remove the baking weights and paper and bake for a further 8-10 minutes or until dry and lightly golden. Set aside.
Meanwhile, place the butter and remaining 125g sugar in a food processor and whiz until combined. Add the flour and whiz to combine. With the motor running, add the eggs and vanilla, then add the hazelnut meal and whiz until well combined.
Drain the quince, then arrange in the tart shell to completely cover the base. Pour over the hazelnut mixture and smooth the top with a spatula.
Return the tart to the oven and bake for 40-45 minutes or until a skewer inserted into the hazelnut layer comes out clean.
Allow the tart to rest for 10 minutes, then remove from the pan and dust with icing sugar. Cut into slices and serve with vanilla bean ice cream.

Serves 12


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