Can I direct your attention to page 613 (in the first edition) of Stephanie Alexander's The Cooks Companion ... for Stephanie's Quince Tart. A magnificent thing. From the pastry recipe to the poached quinces, I'm in love. Still carrying the wounds from peeling and coring those impenetrable, beastly fruit, but the rewards are there in spades. If I could add anything to her method, it would be not to overfill the pastry case with the filling, as any spillage will burn nastily. And, even if the filling feels a little wobbly at the 25-30 minute mark, take the tart out of the oven... it will continue to set as it cools.
Australians at least should find quinces here and there at the moment. Go forth and bake. Add ice-cream.
(Not much of a shot, I know... but there's not much natural light in my kitchen at 6 o'clock on an autumn day I'm afraid.)
Consider also:
- Martha Stewart's Quince Tarte Tatin
- Maggie Beer's Quince Tarts with Sour Cream Pastry
- Quince Jelly on Elise's Simply Recipes
- Eliza Acton's Quince Marmalade on BBC Food.
