Apple and Quince Tart

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Molyneux

Published 1990

  • About

This is a marvellously fragrant, open apple tart, with its hidden layer of quince purée. Nothing is wasted – all the trimmings from the fruit are boiled up to extract the last drops of flavour for the final glaze. I usually make it in a long, narrow flan tin, so that it can be cut into fingers, but a 23 cm/9 inch