Quince Frangipane Tart

Name: Quince Frangipane Tart
Yield: Serves 8-10
Cuisine: French
Ingredients: 4 eggs beaten with ½ teaspoon vanilla extract; 250 g ground blanched almonds; 2 large quinces; juice of 1 lemon, squeezed into 600 ml water; 1 tablespoon plain flour; 250 g caster sugar; 600 g white sugar; 1 lemon, cut into quarters; 900 ml water; 250 g soft unsalted butter; pure icing sugar, for dusting

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

The word frangipane has a romantic connotation, evoking the exquisite flower. This delicious confection marries well with poached pears, peaches, cherries and long-cooked quinces; it may be used in tartlets simply adorned with a little sliced fruit or baked as a grand tart.

Ingredients

2 large quinces
juice of 1 lemon, squeezed into 600 ml <

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Method

Preheat the oven to 100°C. Peel and quarter the quinces and drop them immediately into the water that has been acidulated with lemon juice; this helps to stop discolouration.
Place the sugar, water and lemon quarters in an ovenproof pan or flameproof c