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Quince tart with ginger and hazelnuts
Luke Mangan
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Time:30 mins - 1 hourServes:4-6
Buy sweet pastry cases or make your own.
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Ingredients
2 cups water
2 cups caster sugar
3 ripe quinces
1/4 cup hazelnuts
1 large, or 4 individual, sweet pastry cases
1/4 tsp ground ginger
1/4 cup icing sugar
2 tbsp butter
2 tsp pickled ginger, shredded (optional)
Method
- Place the water and sugar in a large saucepan or saute pan and bring to the boil, stirring until the sugar dissolves. Peel the quinces, cut in half and add to the hot syrup. Bring to the boil, turn heat down and simmer gently for 30 minutes or until soft, turning once. Remove from heat and set aside to cool.
- Roast the hazelnuts in a 200C oven for about 10 minutes. Remove, place in a tea towel and rub until the skins come off. Roughly chop the nuts, or place in a food processor and whiz until roughly chopped.
- Drain the quinces (reserve the syrup), cut away the core and slice into wedges. Arrange in a single layer in the pastry case. Combine the ground ginger and icing sugar and sprinkle over the quince. Top with knobs of butter and sprinkle with hazelnuts. Finish with pickled ginger (optional). Bake in a 200C oven for 10-15 minutes or until lightly browned.
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