Quince and Frangipane Tart

Holiday Hipcooks! We ended 2018 with this beautiful and delicious Quince and Frangipane Tart post, but as some of you may recall, I did not attach the recipe! In all the holiday madness, I forgot to write one. We ate the tart, and it was scrumptious, so I’ll make it again, and include the recipe this time.

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

Quince & Frangipani Tart

Print Recipe

 : makes 1 large tart Prep Time: 1 hour Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

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 sugar

Instructions

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.