It’s a good idea to poach the quince in advance, not least because it takes a fair old while, which is also why I’d recommend poaching extra, as I have here. When stored together, quince enhance each other over time, and develop a richer flavour and colour. Also note that roasting and grinding the hazelnuts yourself will give the frangipane a deeper, more intense flavour compared with store-bought. And if you prefer almonds, feel free to use them instead.
Quince and hazelnut tart
Prep 10 min
Cook 3½ hr
Makes 1 x 20cm tart
400g granulated sugar
½ lemon, juiced (shell reserved)
4 quince
10g whole hazelnuts, halved, to finish
Creme fraiche or creme anglaise, to serve
For the pastry
175g plain flour
50g caster sugar
120g unsalted butter
¼ tsp fine salt
1 egg yolk
For the hazelnut frangipane
100g unsalted butter
100g golden caster sugar
2 eggs
100g roasted ground hazelnuts, ideally toasted and ground at home
25g plain flour
In a large saucepan, combine 1.9 litres of water with the sugar, lemon juice and lemon shell. Peel the quince, add the skins to the pan, then quarter the fruit and add that too.
Make a cartouche: cut a circle of baking paper to fit the pan, wet and scrunch it, then flatten and put it on top of the quince. Put a plate on top to weigh the fruit down, then put the pan over a medium heat. Once boiling, reduce to a simmer and cook for two to two and a half hours, until the quince is tender. Take off the heat, leave to cool, then refrigerate both fruit and liquid.
In a stand mixer, combine all the pastry ingredients except the egg yolk, until the mix resembles fine crumbs. Add the yolk and mix until crumbly. Press most of the pastry (reserve a handful) into a 20cm tart tin, keeping the sides thicker. Freeze while you make the frangipane.
Beat the butter and sugar until glossy, then add the eggs. Mix in the ground hazelnuts and flour.
Heat the oven to 200C (180C fan)/390F/gas 6 and put a baking tray inside to heat up. Core the quince and strain the skins from the liquid – you can reduce the liquid to use as a drizzle, if you like.
Spoon the frangipane into the chilled pastry case, then arrange the quince on top (you will not need all of it). Sprinkle with the reserved pastry crumbs and halved hazelnuts, and bake the tart on the hot tray in the oven for 50 minutes to an hour, until golden brown. Serve warm with the poaching liquid, if using, and some creme fraiche or creme anglaise.
