Quince, white chocolate & macadmania tart
For the topping on this tart you can use any quince jelly or quince paste soften paste with a little water, but I love Provisions Quincessential. It is thick and jamlike with a vibrant colour and taste. This tart is made in a food processor for ease and speed, but you can chop and mix by hand if you prefer. I use Damien Pignolet's recipe for food processor pate sablee - it is simple to make and perfect every time - but you can use a good-quality bought sweet shortcrust pastry. This recipe makes a large tart, but it keeps well for 1 week in the refrigerator. Bring to room temperature before serving.
Ingredients
For the pastry
1 egg
1/4 teaspoon vanilla extract
60g (1/2 cup very lightly packed) icing sugar
250g (2 cups) flour
1/4 teaspoon salt
180g cold unsalted butter, cut in 5cm cubes
For the filling
250g macadamia nuts
200g good-quality white chocolate
125g unsalted butter, softened
75g caster sugar
1 tablespoon flour
4 eggs
1/2 teaspoon vanilla extract
200g Quincessential or 150g quince jelly or paste
Method
Pastry
In a small bowl beat together the egg, vanilla extract and icing sugar.
Put the flour and salt in a food processor fitted with a metal blade and pulse to combine. Scatter the butter evenly over the flour. Pulse until barely combined. Add the egg mixture and pulse until the mixture is just evenly combined, but not coming together in a ball. Tip the mixture on to a lightly floured surface and gently knead together until smooth.
Flatten into a wide disc, wrap in greaseproof paper and chill for 1 hour.
Remove from the refrigerator and leave for 10 minutes to soften. On a lightly floured surface, or between 2 sheets of baking paper, roll the pastry out to a 35cm circle. Slide the base of a 23cm-24cm, high-sided, loose-bottom tin under the pastry then lift it into the tin.
Gently fold the pastry into the edge of the tin and press it up the walls, trying not to stretch it as you go. Trim the overhang to 11?2 cm then fold this back into the tin, pressing against the side to make a tidy, slightly raised edge. Prick the base all over with a fork. Place in the freezer for 20 minutes.
Preheat the oven to 190°C. Line the pastry with tinfoil and fill with baking beans. Bake for 15 minutes. Remove the foil and beans, reduce the oven to 180°C and bake a further 15 minutes.
Filling
Grind the nuts in a food processor to fine crumbs. Set aside.
Finely chop the chocolate in the food processor. Add the butter and sugar and mix until pale and creamy then add the flour and mix. With the motor running add the eggs, vanilla and the ground macadamia nuts.
Pour the filling into the pastry shell. Bake for 50 minutes. When cooked, heat the quince in a small saucepan then brush on the tart. Cool on a rack. Serve with unsweetened whipped cream.
You can also find hundreds of recipes from Cuisine, the World's Best Food Magazine, on www.cuisine.co.nz
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