Quince and Cardamom Almond Tart

Name: Quince and Cardamom Almond Tart
Yield: Serves 6–8
Cuisine: Asia
Ingredients: 400 g (14 oz) unsalted butter; 1 x 25 cm (10 in) sweet shortcrust pastry case, baked blind; seeds from 4 cardamom pods, crushed; 4 cloves; 75 g (2¾ oz) caster sugar; grated zest of 2 oranges; 300 g (10½ oz) plain flour; 400 g (14 oz) ground almonds; seeds from 6 cardamom pods, crushed; 6 eggs, beaten; 450 g (1 lb) caster sugar; 300 g (10½ oz) caster sugar; 2 tbsp orange blossom water

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This tart was inspired by the idea of adding fruit to baklava. Apples were traditionally cooked with these flavourings as part of the feast to celebrate the Jewish New Year, but quince tastes even better! In fact we suspect that quince was originally used and that apples later took their place.

Ingredients

3 large quinces, peeled, cored and halved
400 g (14 oz) unsalted butter

Asia
Pastry
Dessert
Vegetarian
Mediterranean
New Year

Method

To make the cardamom sugar syrup, put the cardamom seeds, cloves and sugar in a small pan with 300 ml (10 fl oz) water. Bring to the boil, stirring to dissolve the sugar, and simmer fo