Maison Cupcake

The Sweet Life At Home

  • Home
  • About
  • Recipes
  • Journal
    • Classes and Events
  • Misc
    • Oui Love France
    • Love The Stow
    • Party Food Ideas
    • Family Food Ideas
Home » Quince and amaretto bakewell tart

Quince and amaretto bakewell tart

November 4, 2011 by Sarah / Maison Cupcake

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!

This is therefore a post lagging behind that was imported from Blogger, hence the untidy layout and sizing of pictures. Although WordPress is very good at importing Blogger posts en masse it does not take kindly to letting you amend them.
So I will keep this short and sweet only adding that the recipe struck me as being very similar to Bakewell Tart. Personally though I like my Bakewell Tart trashy with Mr Kipling feather icing on top – but I’m giving far too much away about myself here!!!
Now that this recipe is finally being published when quince are in season, I’m delighted to send these to my friend Ren at Fabulicious Food to be part of this month’s Simple and in Season.
If you publish any posts this month featuring seasonal ingredients don’t forget to pop them along to her.

Recipe: Quince and Amaretto “Bakewell” Tart

Makes one 8in tart; serves 6-8 people
Ingredients
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
1 tbsp orange juice
230g skinned almonds
finely grated zest of 1 orange
half tsp cinnamon
40ml amaretto
75g caster sugar
2 large eggs
You will need a greased 8in loose bottomed tart tin
Directions:
1. In the food processor, pulse the flour, icing sugar and butter to reach a texture like breadcrumbs. Tip into a large mixing bowl and add the egg yolk stirring until ingredients come together in large clumps. If necessary, add a few drops of water to bring together into a ball.
2. Shape the dough into a flat disc, wrap in cling film and chill for 20 minutes – too long and it will be tricky to roll out. Whilst chilling, preheat the oven to 220c / gas 7.
3. Roll the pastry on a lightly floured surface and line the tart tin carefully pushing into the corners without tearing. Bake for 10-15 minutes until golden. Reduce the oven temperature to 180c /gas 4.
4. In a small saucepan heat the membrillo with the water and orange juice over a low heat until it becomes jam-like and free of lumps. Spread evenly on the base of the pastry case.
5. Meanwhile, pulse the almonds in the food processor until they are in medium chunks (tip: retain a small handful to drop in at last few pulses so some stay bigger). Tip the nuts into medium size bowl and combine with the orange zest, cinnamon and amaretto.
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.
7. Fold in the nut mixture and when combined, spoon into the pastry case and spread towards the edges with a silicon spatula.
8. Bake in the centre of the oven for 30 minutes until golden. Leave to cool in the tin for a few minutes before turning out onto a wire cooling rack to cool completely.
I like mine still warm with ice cream but it’s also very good cold with some single cream drizzled at the side.

Filed Under: Recipes Tagged With: Pies and Tarts, tarts

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

« Steak and kidney mini pies
Giveaway #23: (CLOSED) Cichetti dinner for 4 at Zizzi worth £70 with prosecco »

Comments

  1. Kylie Hodges (@kykaree) says

    November 4, 2011 at 7:53 am

    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.

    • Sarah, Maison Cupcake says

      November 4, 2011 at 12:15 pm

      Mmm quinces in syrup sound goood!

  2. Rosa says

    November 4, 2011 at 9:10 am

    A wonderful Bakewell tart with a modern twist!

    Cheers,

    Rosa

    • Sarah, Maison Cupcake says

      November 4, 2011 at 12:17 pm

      Thanks Rosa!

  3. Kath says

    November 4, 2011 at 10:24 am

    Ooh I love the idea of this, quince and amaretto in one dessert. Delicious.

    • Sarah, Maison Cupcake says

      November 4, 2011 at 12:17 pm

      Ah yes, but amaretto I could manage with most things…!

  4. Karen says

    November 4, 2011 at 10:36 am

    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

    • Sarah, Maison Cupcake says

      November 4, 2011 at 12:16 pm

      Thanks… were I make these today I’d probably do a dozen tiny ones!

  5. Solange says

    November 4, 2011 at 11:41 am

    This looks excellent, must make a note of it. thanks.

    • Sarah, Maison Cupcake says

      November 4, 2011 at 12:16 pm

      Thanks Solange!

  6. Chele says

    November 4, 2011 at 5:15 pm

    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!

  7. Miss Cakebaker says

    November 4, 2011 at 8:45 pm

    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’.

  8. Ren Behan says

    November 5, 2011 at 6:56 am

    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!

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
Read More/Contact

Follow Sarah / Maison Cupcake

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Foodies100 Index of UK Food Blogs
Foodies100


 

© 2009-2021 Sarah Trivuncic

All content copyright of site owner
Sarah Trivuncic except where otherwise stated. All rights reserved. Neither images or text may be reproduced without permission. Privacy / Disclosure

Archives

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT