Apple and Quince Tart with Honey and Hazelnut Crème Fraiche

Perfumed quince puree takes apple tart to another dimension in this stunning yet simple recipe.

Serves 4


For the tart
• 30g unsalted butter
• 2 Quince, peeled, cored and chopped
• 3-4 tbsp caster sugar*
• 230g pre-rolled Puff pastry
• 1 egg yolk
• 2 Apples, cored and thinly sliced
• Honey, to drizzle
• 30g unsalted butter, melted

For the crème fraiche
• 1-2 tbsp Honey
• 200 ml Crème fraîche
• 50g Hazelnuts, chopped

* caster sugar is widely available in the UK. In the US and elsewhere use superfine if you can find it, otherwise regular granulated sugar will be fine.


1. For the tart: preheat the oven to 200C/gas 6.

2. Melt the butter in a pan, add the chopped quinces and cook over a gentle heat for 8-10 minutes. Stir in half the sugar and a splash of water and cook for a further 4-5 minutes, until softened.

3. Remove from the heat and puree using a hand blender until smooth.

4. Grease a baking tray and trim the puff pastry so that it fits onto the tray. Using a pastry brush, brush over the egg yolk over and prick all over with a knife.

5. Spread the quince puree over the pastry and arrange the apple in vertical lines on top. Drizzle with honey and sprinkle the remaining 1-2 tablespoons of caster sugar over the top.

6. Bake in the oven for 15-20 minutes or until golden and cooked through.

7. For the crème fraiche: stir the honey into the crème fraiche into a bowl and lightly fold in the chopped hazelnuts.

8. Remove the tart from the oven, cut into 4 servings and drizzle with a little melted butter. Serve with a spoonful of the crème fraiche alongside

You may also want to read about quinces.