Tartlets with Quince Purée
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in
Ingredients
for
- For the tartlets
- 2 ¾ cups all-purpose flour
- 1 cup butter (scant)
- 1 cup sugar (scant)
- 1 egg
- softened butter (for the tartlet tins)
- dried Beans (for baking blind)
- For the quince purée
- 18 ozs Quince
- ⅔ cup Apple juice
- 1 lemon (juice)
- ⅓ cup brown sugar
- 1 pc Cinnamon stick
- 2 Star anise
- To garnish
- Star anise
Preparation steps
1.
For the dough, knead all the ingredients together to form a smooth dough. Wrap in clingfilm and chill for approx. 30 minutes.
2.
Heat the oven to 190°C (180°C in a fan oven), 375°F, gas 5. Butter the tartlet tins (approx. 6 cm diameter).
3.
Roll out the dough on a floured surface and cut out circles of approx. 9-10 cm diameter. Place the dough in the tins, line with baking parchment and fill with beans. Bake for 10-15 minutes until golden brown. Remove the beans and paper, let cool slightly, carefully remove from the tins and let cool.
4.
Rub the quinces with a cloth. Cut into quarters and cut out the core. Chop into pieces and place in a pan. Add the apple juice, lemon juice, sugar, cinnamon and star anise and bring to the boil. Cover and simmer for approx. 45 minutes until soft. Stir occasionally and add a little water if necessary.
5.
Remove the spices and pass the mixture through a food mill. Let the purée cool.
6.
To serve, fill the purée into the tartlets (a piping bag may be used) and garnish with star anise, if wished.
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