30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Great-Aunt Hilda’s Quince & Almond Tart
A slightly more sophisticated version of the classic quince and almond tart, featuring a homemade frangipane and a touch of orange zest.
Total Time
180
Yield
8
Calories
400 cal
Difficulty
Medium
Cuisine
Holiday
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What You'll Need
Equipment:
Food processor, Saucepan, 9-inch tart pan, Rolling pin, Mixing bowl •
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Instructions
Make the Pastry: Follow the pastry instructions from the standard recipe.
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 orange zest. Let cool slightly.
Make the Frangipane: In a bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, then stir in the almond meal, flour, and almond extract.
Assemble and Bake: Preheat oven to 375°F (190°C). Roll out the pastry and fit into a 9-inch tart pan. Spread the frangipane evenly over the pastry. Top with the quince filling. Sprinkle with sliced almonds.
Bake for 35-40 minutes, or until the pastry is golden brown and the filling is set. Let cool completely before serving.
