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 4Ingredients:
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.
Preparation:
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.
