This is a blast from the past for me; I baked this tart two years ago and somehow it slipped under the radar never managing to be published when quinces were in season for two years in a row.
I am pleased to put this right today!
Amaretto Bakewell Tart with Quince
For the sweet pastry
140g plain flour, sifted
30g icing sugar
75g butter, cut into cubes and frozen for 10 minutes
1 egg yolkFor the filling
130g quince paste (known as membrillo – available from cheese counter in Waitrose)
1 tbsp water
6. Meanwhile, using an electric mixer with a large bowl, beat the eggs and sugar together until fluffy then add the eggs as if making a sponge cake.
Oh this looks lovely. I used to cook with quinces a lot in Australia but have never ever seen them here, and I have been looking. I did get a specialist grocer to order me some once, but they are now defunct.
I would highly recommend making your own mebrillo, it is a labour of love but if its something you like and use often, it keeps for ages and is sooooo much cheaper if you make it yourself. I find the bought ones vary a lot in quality.
And poached quinces in syrup (look for Maggie Beer or Stephanie Alexander recipes) are an amazing thing.
Mmm quinces in syrup sound goood!
A wonderful Bakewell tart with a modern twist!
Cheers,
Rosa
Thanks Rosa!
Ooh I love the idea of this, quince and amaretto in one dessert. Delicious.
Ah yes, but amaretto I could manage with most things…!
ABSOLUTELY brilliant, a stunning tart and almost a pie, so would make a good bribe! Lovely post and I adore quince,lucky enough to have a quince tree.
Karen
Thanks… were I make these today I’d probably do a dozen tiny ones!
This looks excellent, must make a note of it. thanks.
Thanks Solange!
I’m still to taste a quince! Great to see I am not the only one who makes something and then waits to post it when the fruit is in season next!
Love this modern take on the bakewell tart. Nothing wrong with a trashy bakewell though – there is a shop in Bakewell which sells ‘tarts by post’.
Mmn, Sarah, what a treat. So many people are asking what to do with quince – here’s the ultimate answer. Such a lovely twist on a classic. I can imagine that this tart made your kitchen smell divine too with the aromas of quince and Amaretto filling the room! Thanks for linking it up to Simple and in Season – we’re all in for a treat!