Quince, rooi­bos and co­rian­der seed tarts


Gourmet Traveller (Australia) - - Food -

“By all means in­crease the quan­tity of quince you make for this recipe,” says Lee. “The re­ward for all that time and labour will be won­der­ful per­fumed, ruby-red quinces to en­joy for the rest of the sea­son, over co­conut yoghurt or por­ridge for break­fast, or in muffins and cakes.”

445 gm sour cream short­crust pas­try (see note)

1 egg, beaten, for egg­wash Pure ic­ing sugar (op­tional), for dust­ing


2 small quince 375 gm caster sugar 1 rooi­bos tea bag ½ le­mon


225 ml pour­ing cream 1 rooi­bos tea bag

½ tsp co­rian­der seeds, dry-roasted (see cook’s notes p168) and cracked with a mor­tar and pes­tle 4 egg yolks (75gm)

30 gm caster sugar

1 For poached quince, peel quince (reserve peel), trim ends and cut in half length­ways. Place the quince, peel and trim­mings in a sin­gle layer in a saucepan, add sugar, tea and 750ml wa­ter. Squeeze le­mon juice into pan and add le­mon half to pan. Bring to the boil, re­move tea bag, then cover quince di­rectly with a round of bak­ing pa­per. Re­duce heat to low and cook very gen­tly, top­ping up with wa­ter when nec­es­sary to keep fruit cov­ered, un­til quince turns a deep ruby colour (4-5 hours). Cool to room tem­per­a­ture, then trim cores (dis­card) from 3 quince halves and thinly slice. Reserve re­main­ing quince for an­other use (such as break­fast).

2 Mean­while, pre­heat oven to 180°C. Cut out rounds from pas­try us­ing a 12cm cut­ter and line eight 8cm loose-based tart tins. Re­frig­er­ate un­til firm

(30 min­utes), then trim ex­cess pas­try. Blind-bake pas­try shells un­til light golden brown and set at top edge (15 min­utes; see cook’s notes p168). Re­move pa­per and weights, and bake un­til golden and cooked through (5-10 min­utes). Press and flat­ten any pas­try that has puffed with a tea towel. Brush with egg­wash to seal, then bake un­til set (1-2 min­utes).

3 For rooi­bos cus­tard, bring cream, tea and co­rian­der seeds to a sim­mer in a small saucepan over medium heat. Re­move from heat and set aside to in­fuse (30 min­utes), then warm through over low heat. Whisk egg yolks and sugar in a medium bowl to com­bine, then add warm cream mix­ture, whisk­ing gen­tly to com­bine. Strain into a jug and stand for 5 min­utes to set­tle. Skim any froth from the sur­face of the cus­tard be­fore us­ing.

4 Pre­heat oven to 130°C and warm pas­try shells (1-2 min­utes). Di­vide quince slices be­tween shells, top each with cus­tard and bake un­til cus­tard is just set with a slight wob­ble in the mid­dle (15-20 min­utes). Cool, and serve dusted with ic­ing sugar, with some re­duced quince poach­ing syrup. Tarts are best eaten slightly warm or on the same day.

Note Carême Sour Cream Short­crust pas­try is avail­able in su­per­mar­kets.

Short­bread bars Plate from Chee Soon & Fitzger­ald. Quince tarts Grey plate (un­der bowl) from Made of Aus­tralia. Plate from Slab and Slub. All other props stylist’s own. Stock­ists p168.

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