Quince and frangipane tart

Quince and frangipane tart

Emilie Guelpa

Frangipane is an almond tart filling that is delicious on its own – and even better poured over seasonal fruit.


Quantity Ingredient
230g caster sugar
1 vanilla bean
1 lemon, halved
4 quinces


Quantity Ingredient
200g plain flour, plus extra for dusting
100g ground almonds
150g softened butter
pinch salt
2 egg yolks
3 tablespoons caster sugar


Quantity Ingredient
100g softened butter
115g caster sugar
2 eggs
75g ground almonds
1 tablespoon plain flour


  1. Put 1 litre water, the sugar, vanilla bean and lemon halves in a saucepan and bring to a rolling boil over high heat. Peel, quarter and core the quinces before immediately transferring them to the poaching liquid to prevent discolouration. Reduce the heat and simmer for 11/2 hours, or until the quinces are tender and ruby-red coloured. Drain the quinces well and set them aside.
  2. For the pastry, rub the flour, ground almonds, butter and salt together until the mixture resembles fine breadcrumbs. Lightly beat the egg yolks and sugar together. Make a well in the centre of the dry ingredients, pour in the egg mixture and knead lightly to form a ball. Wrap in plastic wrap and chill for 30 minutes.
  3. On a lightly floured board, roll out the pastry until it is 3 mm thick. Line a buttered 25 cm flan (tart) tin with the pastry, using your fingers to push it down into the corner. Trim any excess pastry using a small knife. Prick the base of the pastry shell with a fork and return to the refrigerator for another 30 minutes.
  4. Preheat the oven to 180°C. Line the tart with baking paper and fill it with pastry weights or uncooked rice. Blind bake for 15 minutes before removing the paper and pastry weights or rice and baking for a further 5 minutes to crisp the pastry.
  5. Meanwhile, prepare the frangipane by creaming the butter and sugar until pale and fluffy. Incorporate the eggs, then add the ground almonds and the flour and stir until well combined.
  6. Arrange the poached quince pieces, skin side down, in the cooked pastry shell. Spoon the frangipane over them and return the tart to the oven for 30 minutes, or until the frangipane is set and golden brown.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again