Quince and ginger jam tarts

MAKES ABOUT 3 JARS OF JAM AND 8 TARTS READY IN 1 HR 30 MINS, PLUS STERILISING AND RESTING

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 1/4tsp fine salt 65g ground almonds 115g unsalted butter, chilled and cubed 80g caster sugar

2 egg yolks Finely grated zest of 1/2 lemon

1

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 mins). Spoon into hot, sterilised jars, screw on the lids and leave to cool. 2

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 rounds. 3

Press a round of dough into each of eight, 8cm tart tins and chill for 20 mins. Trim the pastry edges with a sharp knife to sit flush with the tins. Heat the oven to 190C/gas 5 and slide in a baking sheet. 4

Blind bake the pastry, on the heated baking sheet, for 12 mins, until pale golden. Fill each tart with 1tbsp jam and return to the oven for about 7 mins. Remove from the oven, rest for 10 mins then gently release from the tins and cool on a wire rack.