Quince tart | Borough Market
A modern update of a historical fruit tart recipe from photographer and cookbook author Regula Ysewijn
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.
Ingredients
- 1 pinch of saffron threads
- 180g plain flour
- 100g cold butter, cut into small pieces
- 20g icing sugar
- A tiny pinch of salt
- 1 egg yolk
- 3 large quinces (600g), roughly chopped
- 1 cinnamon stick
- 2 cloves
- Peel of 1 lemon
- 350g raw sugar, plus 70g extra if needed
- 1 egg, beaten, for egg washing
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