Quince meat + apple tart

Quince meat + apple tart

As an anti-dote to the leaden skies and drizzle I did a bit of baking with some ingredients I had to hand.

In October, I made a bumper batch of quince meat, a fragrant twist on the traditional mince meat, which ended up filling many a quince pie. I kept a Killner jar back to fill the odd baked apple and bread + butter pudding, but actually got quite tired seeing this quince meat sitting there in the fridge.

I also had some shortcrust pastry in the freezer, a few Egremont russets past their best and a handful of walnuts.

So I made this quince meat & apple tart and jolly nice it was too!

Head of Quality Control at work

You need:

For the pastry:

enough shortcrust pastry to cover a 20cm tart or quiche tin

For the filling:

250g mince meat (or the equivalent in dried fruit such as currents, raisins, sultanas)

6 tbsp of Cognac

60g caster sugar

60g butter

1 1/2 tbsp of honey

2 large eggs, beaten

grated zest of 1 orange and 1/2 a lemon

3 medium apples, peeled and chopped coarsely

50g walnuts

This is what you do:

1. roll out the pasty and line the lightly buttered tin and pre-heat the oven to 200C

2. put into the fridge for 15 mins to chill and stop the pastry from shrinking when baked

3. line with greaseproof baking paper weighed down with ceramic baking beans and bake in pre-heated oven for 15 mins

4. remove from the oven and remove the beans

5. prepare the filling by heating up the mince meat with the cognac until just bubbling; remove from the heat and leave to plump up for 20 mins

6. gently melt the butter, sugar + honey in a saucepan then remove from the heat

7. whisk in the eggs, citrus zest, mince meat and pour into the pastry case

8. bake for 20-25 minutes or until the filling has set and the top is dark and glossy

9. leave to rest and cool, then remove from the tin

10. makes a rich dessert with whipped cream or creme fraiche; also good at coffee time!

Bon appetit!



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