Warm quince tarts with thick cream
- 2 medium quince, about 450g each
- 2/3 cup caster sugar
- 4 sheets commercial puff pastry
- 1 tbsp fine polenta
- 2 tbsp butter, chopped
- 1 tbsp caster sugar, extra
- Thick cream, to serve
In season during the winter months, quinces are rock-hard when raw and prone to bruising. However, the fruit has a luscious flavour and musky perfume that is revealed by long, slow cooking. Some find it tricky to peel quince but don't be put off: use a small, sharp knife and you'll be well rewarded when the fruit is slow-roasted or poached and the flesh becomes sweet, soft and rosy pink.
Method
Peel, core and cut quince into slices one centimetre thick. Place in a medium saucepan with the caster sugar and just cover with water. Simmer over low heat for about 90 minutes until rosy pink and tender.
Drain well and place on absorbent paper to cool.
Using a saucer as a guide, cut four circles in the puff pastry of 13-14 cm in diameter. With a small, sharp knife make a rim, or border, for each of the tarts by cutting lightly around each pastry circle, 1cm in from the edge, taking care not to cut right through the pastry. Crimp or pinch this border to form pleats. Place the pastry rounds on lightly greased oven trays and sprinkle each with one teaspoon of the polenta, leaving borders free. Cut each slice of quince in half lengthways and arrange slices on the pastry, overlapping slightly. Dot tarts with butter and sprinkle with extra sugar. Bake 15-20 minutes or until pastry is cooked and golden. Serve with a dollop of thick cream.
Preheat oven to 220C.
Makes 4.
