Holiday Hipcooks! End the year with this beautiful and delicious Quince and Frangipane Tart.
Crown your holiday meal with a quince and frangipane tart. Seasonal, celebratory quince is paired with luscious frangipane (ground almonds held together with a bit of butter, eggs, and sugar.) It’s easy when you have some poached quince in the fridge (see the plethora of quince recipes from December 2018 for all the inspiration).
There are quite a few steps to preparing this dessert — the good news is that you can space it out if you need to. Poach the quince one day, make the sweet pastry case one day, the frangipane on another, and the rest is child’s play.
Remove the core from each quince segment, and pat dry of their poaching liquid.
Mind your Ps & Q’s: Prepare the frangipani in the food processor and plop it into the Perfect sweet pastry crust. Place the quince on top.
Arranging artfully will pay off for the final product.
I grabbed some of the cloves, cinnamon and star anise from the poaching liquid to adorn the tart. Into the oven it goes!
A dusting of powdered sugar is all you need for a gorgeous presentation.
We wish you a joyous & happy holiday.
With love, Monika & Hipcooks
Blind bake the sweet pastry case and set aside to cool. Prepare the quinces by cutting out the core. Pat dry of poaching liquid and set aside. Preheat the oven to 325° F. Make the frangipani in a food processor: pulse the butter and sugar until smooth, add the almond flour, then egg, vanilla and finally, salt. Mix until just combined, and spread evenly across the pastry case. Arrange the quince on top, scatter a few spices on top (if desired: this is for looks) and bake for about 45 minutes, until the top is beginning to brown. Cool and dust with powdered sugar before serving.
Ingredients
1 pre-baked pastry case (see our recipe)
3 large or 2 small poached quince (see our recipe)
6 tablespoons butter, at room temperature
½ cup sugar
¾ cup ground almonds
1 egg, plus one egg white
a plop of vanilla bean paste
a pinch of salt
a few of the quince poaching liquid spices, for garnish
a dusting of powdered sugarInstructions
1 comment
Wht a great idea to have your 12 days for quince dishes. I would love to find the recipe for the frangipan quince tart. somehow I can’t figure out how to locate that. When you have a little time, would you please point me in the right direction. Thank you and Happy New Year.