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How to make Quince & almond tart with brandy

Yield = 8
Prep time: 1:25
Cook time: 0:55
Total time: 2:20

Ingredients

  • 200g quince paste*
  • 20ml (1 tablespoon) lemon juice
  • 1 small orange, rind grated
  • 1 small lemon, rind grated
  • 1 teaspoon ground cinnamon
  • 40ml (2 tablespoons) brandy
  • 230g blanched almonds, processed but still with some texture
  • 115g unsalted butter
  • 75g caster sugar
  • 2 eggs
  • Thick cream, to serve

Pastry

  • 250g plain flour, sifted
  • 110g unsalted butter, cubed, chilled
  • 110g pure icing sugar
  • 1 egg

Method

  • Step 1 To make pastry, place flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add egg and process until a smooth ball. Cover in plastic wrap; refrigerate for 30 minutes.
  • Step 2 Preheat oven to 180°C. Grease a 24cm loose-bottomed fluted tart pan. Roll out pastry on a floured surface and use to line the pan. Refrigerate for 30 minutes. Line with baking paper, fill with rice or pastry weights and bake for 10 minutes.
  • Step 3 Remove paper and weights, and bake for 5 minutes or until crisp. Cool slightly.
  • Step 4 Stir paste, juice and 2 tablespoons water over low heat until smooth. Spread over pastry base. Mix zest, cinnamon, brandy and almonds in a bowl. Beat butter and sugar in another bowl until pale, then add eggs, one at a time, until just combined.
  • Step 5 Fold in the almond mixture and spread over paste. Bake in oven for 35-40 minutes. Serve with cream.