Rick Stein's apple tart with quince purée recipe
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.
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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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