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Quince & almond tart with brandy
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Prep Time:
85 minutes
Cook Time:
55 minutes
Total Time:
140 minutes
Try this affordable and delicious Spanish dessert for a perfect autumn dinner party finale.
Ingredients:
  • 200g quince paste*
  • 20ml (1 tbsp) lemon juice
  • 1 small orange, rind grated
  • 1 small lemon, rind grated
  • 2.50 gm ground cinnamon
  • 40ml (2 tbsp) brandy
  • 230g blanched almonds, processed but still with some texture
  • 115g unsalted butter
  • 75g caster sugar
  • Thick cream, to serve
  • 250g plain flour, sifted
  • 110g unsalted butter, cubed, chilled
  • 110g pure icing sugar
Instructions:
  • In a food processor, combine flour, butter, and sugar until mixture looks like fine breadcrumbs. Add egg and process until a smooth ball forms. Wrap in plastic and refrigerate for 30 minutes.
  • 1. Preheat the oven to 180°C and generously grease a 24cm loose-bottomed fluted tart pan. 2. Roll out the pastry on a floured surface and gently place it in the prepared pan. Chill in the refrigerator for 30 minutes. 3. Line the pastry with parchment paper, fill it with rice or pie weights, and bake for 10 minutes.
  • Discard parchment paper and baking weights, then bake for 5 minutes or until nicely crisp. Allow to cool slightly before proceeding.
  • Combine paste, juice, and 2 tablespoons of water in a saucepan over low heat until silky. Spread this mixture over the pastry base. In a separate bowl, combine zest, cinnamon, brandy, and almonds. In another bowl, cream butter and sugar until light, then add eggs one by one until incorporated.
  • Gently combine the almond mixture and evenly spread over the pastry. Bake for 35-40 minutes until golden. Serve with a dollop of cream.

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