This is the second last of my little run of quince recipes and it is an absolute ripper. And how could it not be? Combine home-made shortcrust pastry (which is a winner every time in my opinion), sensational poached fruit and a burnt butter topping that is so incredibly good it is going to be replicated in my kitchen ad infinitum.
I am embarrassed to share just how much of this tart ended up in my belly. Let's just say my already snug jeans are relieved that the last piece has been devoured.
My tips for this recipe:
- If using a loose bottomed flan tin, set it on a tray in order to move it safely in and out of the oven. I learned this tip the hardest way a few years ago, sliding my hand under a flan tin as I picked it up and popping my uncooked crust and filling up, out and all over the floor.
- Don't worry too much about perfect placement of the quince; the topping covers it anyway. I just cut thick slices and squashed them together so that there were no gaps in between.
- As always, feel free to substitute the castor sugar for coconut sugar. I had a bit left over from the pancakes which was mixed with cinnamon so I tipped that in there too. Do your taste buds a favour and add a good dash of cinnamon. It is wonderful.
- I blind baked the pastry the night before and then ran out of motivation. Feel free to do the same and leave it in a sealed container overnight if required. It doesn't appear to do it any harm.
- As soon as your butter starts to brown, get it off the heat! It will continue to cook for a time and so you can swirl the pan off the heat for a minute or so more if required. As soon as you are happy with the colour (and that incredible smell that will emanate) start to tip it, whisking, into your egg mixture.
Just. So. Good.