Quince Frangipane Tart with Ginger Curd

• Vegetarian

• Produce

  • 6 Quince, halves

• Refrigerated

  • 50 g Egg
  • 3 Eggs
  • 150 g Ginger curd

• Baking & Spices

  • 1 tsp Almond extract
  • 175 g Granulated sugar
  • 100 g Icing sugar
  • 290 g Plain flour
  • 1 g Salt

• Nuts & Seeds

  • 175 g Almonds, ground

• Dairy

  • 300 g Butter, unsalted

Found on patisseriemakesperfect.co.uk

Description

Ingredients

• ***Pate Sucree***
• 125g Unsalted Butter, room temperature
• 100g Icing Sugar, sifted
• 50g Egg
• 250g Plain Flour, sifted
• 1g Salt
• ***Frangipane***
• 175g Unsalted Butter, softened
• 175g Granulated Sugar
• 3 Eggs
• 175g Ground Almonds
• 40g Plain flour
• 1tsp Almond Extract
• ***To Assemble***
• 6 poached quince halves
• 150g Ginger Curd

Directions

• Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat until soft and smooth, add the icing sugar and cream the ingredients together until light and smooth.
• Gradually mix in the eggs making sure they become fully incorporated, add in the flour and salt and mix till it becomes one big mass.
• Turn the pastry out on to a work surface, mix it all together and then shape it into a block, cover with cling-film and refrigerate the pastry for 30 minutes to an hour.
• Roll out the chilled pastry on a lightly floured work surface and line a fluted tart tin 27cm in diameter, about 3cm deep. Spread the ginger curd in a thin layer on the base of pastry and chill for a further 30 minutes.
• Make the filling, cream the butter and sugar together, then gradually add the beaten eggs.
• Scrape down the sides of the bowl with a spatula, add the ground almonds, flour and almond extract.
• Mix for a few seconds until well incorporated. Take the chilled pastry case from the fridge spread the frangipane evenly over the curd and take the 6 quince halves and slice them thinly crossways.
• Take the quinces and place them on top of the tart, with the smallest end facing inwards, fanning them out slightly.
• Preheat the oven to 190C/170C Fan/gas 5. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.
• When you remove the tart from the oven, glaze it with the leftover poaching liquid from the quinces using a pastry brush.
• Serve warm with clotted cream or leave to cool.