30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Great-Aunt Hilda’s Quince & Almond Tart
Great-Aunt Hilda’s Quince & Almond Tart
Great-Aunt Hilda’s Quince & Almond Tart
⏱2h 30m
👥8
🔥350 cal
Medium
🍽️Holiday
A comforting and classic tart featuring the unique flavor of quince and the nutty crunch of almonds. This version uses readily available ingredients and a straightforward pastry technique.
A comforting and classic tart featuring the unique flavor of quince and the nutty crunch of almonds. This version uses readily available ingredients and a straightforward pastry technique.
Make the Pastry: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Filling: In a saucepan, combine the chopped quince, sugar, and water. Cook over medium heat, stirring occasionally, until the quince is tender, about 20-25 minutes. Stir in the lemon juice and almond extract. Let cool slightly.
Assemble and Bake: Preheat oven to 375°F (190°C). Roll out the pastry on a lightly floured surface and fit into a 9-inch tart pan. Trim the edges. Spread the quince filling evenly over the pastry. Sprinkle with almond meal and sliced almonds.
Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool completely before serving.
Ingredients
8
1 1/4 cups150 gAll-purpose flour
1/2 cup113 gCold unsalted butter-cubed
1/4 cup60 mLIce water
1 tbsp15 mLGranulated sugar
1/4 tsp1.25 mLSalt
1 lb450 gQuince-peeled, cored, and chopped
1/2 cup100 gGranulated sugar
1/4 cup60 mLWater
1 tsp5 mLLemon juice
1/2 cup60 gAlmond meal
1/4 cup30 gSliced almonds
1/4 tsp1.25 mLAlmond extract
Equipment
Food processor
Saucepan
9-inch tart pan
Rolling pin
Instructions
Make the Pastry: In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add the ice water, pulsing until the dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Filling: In a saucepan, combine the chopped quince, sugar, and water. Cook over medium heat, stirring occasionally, until the quince is tender, about 20-25 minutes. Stir in the lemon juice and almond extract. Let cool slightly.
Assemble and Bake: Preheat oven to 375°F (190°C). Roll out the pastry on a lightly floured surface and fit into a 9-inch tart pan. Trim the edges. Spread the quince filling evenly over the pastry. Sprinkle with almond meal and sliced almonds.
Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly. Let cool completely before serving.
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