Thursday, 21 January 2016
Quince and lemon tart
Fortunately last Friday the nice man came and fixed it, so I celebrated with some pot-intensive cookery.
I didn't get a picture of the cassoulet, because it wasn't that pretty (but it was delicious and used an awful lot of pots). But I did get a picture of the quince and lemon tart. Which proves that the fan in my oven doesn't do a lot to cook evenly.
Anyway, I poached peeled, cored and quartered quinces in a basic sugar syrup until they were tender and a lovely dark amber colour. Then I arranged them on a slick of quince paste on a puff pastry case, and poured over a lemony custard. The custard was 2 whole eggs and a yolk, 2 tablespoons of sugar, the rind and juice of a lemon and 150ml of whole milk. Baked until the custard was almost set, then pulled out, drizzled the poking-out bits of quince with a little of the syrup they were poached in, and then back in the oven for a final few minutes to set as a glaze.
It's very good warm with a slosh of cold double cream.