Quince Frangipane Tart

Name: Quince Frangipane Tart
Ingredients: 200 g 00 flour – if not available use a fine flour. It has to be weak to give you a short pastry; 90 g granulated sugar; 2 egg yolks – use the white to bake mini meringue; 125 g cold butter; 1 pinch of salt; 1 kg of quinces – these should be about ¾ - peeled, core removed and quartered; 5 lt of water; 200 g of caster sugar; Mixed spices: Cinnamon stick, star anise, vanilla bean and cloves to taste; 250 g unsalted butter – room temperature; 250 g icing sugar; 250 g ground almonds; 50 g plain flour; 3 large eggs; Quince puree: 25ml Drambuie or preferred liqueur - optional

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by Sofia Gallo @in_cucinacon_sofia For two years I have been following the progress of a restoration project. I know it may sound as if it doesn’t fit with a tart, but believe it or not, quinces...

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Ingredients

200 g 00 flour – if not available use a fine flour. It has to be weak to give you a short pastry
90 g granulated sugar
2 egg yolks – use the white to bake mini meringue
125 g cold butter
1 pinch of salt
1 kg of quinces – these should be about ¾ - peeled, core removed and quartered
5 lt of water
200 g of caster sugar
Mixed spices: Cinnamon stick, star anise, vanilla bean and cloves to taste
250 g unsalted butter – room temperature
250 g icing sugar
250 g ground almonds
50 g plain flour
3 large eggs
Quince puree: 25ml Drambuie or preferred liqueur - optional