QUINCE AND GINGER JAM TARTS

MAKES ABOUT 3 JARS OF JAM AND 8 SMALL TARTS

FOR THE QUINCE JAM

5 large quinces, peeled, cored and roughly chopped

2 lemons, finely grated zest and juice 650g granulated sugar

30g peeled and finely shredded ginger

FOR THE TARTS

175g plain flour

¼ tsp fine salt

65g ground almonds

115g unsalted butter, chilled and cubed 80g caster sugar

2 egg yolks

Finely grated zest of half a lemon

To make the jam, simmer all the ingredients plus 350ml water, stirring often, until the quinces are soft and the jam is thick and orange-pink (about 40 minutes). Spoon into hot, sterilised jars, screw on the lids and leave to cool.

To make the tarts, pulse all the ingredients together in a food processor until just combined into a dough. Form into a fat cylinder and slice into eight thick ‘coins’.

Press a slice of dough into each of eight, 8cm tart tins. Spread the dough out evenly and chill the tins for 20 minutes. Trim the pastry with a sharp knife, so the edges sit flush with the tins. Preheat the oven to 190C/gas 5 and slide a baking sheet in to heat up.

Blind bake the tarts, on the hot baking sheet, for 12 minutes, until pale gold and cooked through.

Fill each tart with a tablespoon of jam and return them to the oven for about 7 minutes. Remove from the oven, rest for 10 minutes then gently release from the tins and cool on wire racks.