Rick Stein's apple tart with quince purée recipe | delicious. magazine
Rick Stein's apple tart recipe manages to be both rustic and sophisticated. It doesn't use too many ingredients either so you can rustle it up in no time.
Ingredients
- 900g quinces (or 500g eating apples)
- 100g caster sugar
- 500g ready-made puff pastry
- Plain flour for dusting
- Butter for greasing
- 750g eating apples, such as cox’s or braeburn
- 175g apricot jam
- Crème fraîche to serve
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