Dessert

Quince and almond tart with brandy

Name: Quince and almond tart with brandy
Prep time: 85 min
Cook time: 55 min
Total time: 140 min
Yield: 8
Ingredients: 200g quince paste*; 20ml (1 tablespoon) lemon juice; 1 small orange, rind grated; 1 small lemon, rind grated; 1 teaspoon ground cinnamon; 40ml (2 tablespoons) brandy; 230g blanched almonds, processed but still with some texture; 115g unsalted butter; 75g caster sugar; 2 eggs; Thick cream, to serve; 250g plain flour, sifted; 110g unsalted butter, cubed, chilled; 110g pure icing sugar; 1 egg

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1h 25m

55m

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This budget Spanish dessert would make a fitting end to an autumn dinner party.

200g quince paste*
20ml (1 tablespoon) lemon juice
1 small orange, rind grated
1 small lemon, rind grated
1 teaspoon ground cinnamon
40ml (2 tablespoons) brandy
230g blanched almonds, processed but still with some texture
115g unsalted butter
75g caster sugar
2 eggs
Thick cream, to serve

Pastry

250g plain flour, sifted
110g unsalted butter, cubed, chilled
110g pure icing sugar
1 egg

Method

1.

To make pastry, place flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and process until a smooth ball. Cover in plastic wrap; refrigerate for 30 minutes.
2.

Preheat oven to 180°C. Grease a 24cm loose-bottomed fluted tart pan. Roll out pastry on a floured surface and use to line the pan. Refrigerate for 30 minutes. Line with baking paper, fill with rice or pastry weights and bake for 10 minutes.
3.

Remove paper and weights, and bake for 5 minutes or until crisp. Cool slightly.
4.

Stir paste, juice and 2 tablespoons water over low heat until smooth. Spread over pastry base. Mix zest, cinnamon, brandy and almonds in a bowl. Beat butter and sugar in another bowl until pale, then add eggs, one at a time, until just combined.
5.

Fold in the almond mixture and spread over paste. Bake in oven for 35-40 minutes. Serve with cream.