An unlikely beginning

I have been pondering over and over what recipe would be the ideal and most appropriate first recipe for my blog.  It dawned on me that I could be doing this forever and decided to stop procrastinating and waiting for the ‘right one’ and just go for it.  Pastry and desserts, although I love them are not my forte in the kitchen – however this blog is to force me out of my comfort zone and to be adventurous!

I tend to see fruits and vegetables in the store and buy them because I like them and then plan what to do with them once home.  There are pros and cons to this method, the usual scenario is ending up with a packed fridge and me in a frenzy steaming, pureeing, and freezing in ice cube trays for baby’s consumption, and the vicious cycle starts once again… at least my children are well fed!

I had a recent disaster with quinces a few months back when in Sydney so this was my chance to redeem my pride.  Apparently it is fall / autumn in the entire northern hemisphere – I can’t buy a swimsuit in the stores even though its still over 30 degrees outside, but I will be well equipped with a puffy jacket and ear muffs should it turn arctic in balmy Dubai!

I understand this seasonal recipe may not be very useful for family and friends down under and I’m sure most of you have been exposed to Stephanie Alexander, but for me this was a good start and having eaten this at a dear friends house when visiting Sydney in July (she whipped it up in a blink of eye like perfect ), I have a new found love of the humble quince.

Humble, yet to be treated with love and just a little attention and a bit more time than I usually put into a dish, but great as the preparation can start up to 3 days in advance if you only have small time slots to fit in the baking (like me).

I cooked the quinces one evening, the next day prepared the pastry and brown butter filling while the kids were asleep, then after waiting for the gas man to refill the tank (impeccable timing to run out) put the whole thing together.  Result was surprisingly successful!

Recipe

One 10-inch tart, about 10 servings

Poached Quince

6 cups water

3 cups sugar

6 large quinces, peeled, halved, cored, and each half cut into thirds – put quince immediately in a bowl of water with the juice of half a lemon to prevent browning – it happens quickly!

1 vanilla bean, split (I used 1 teaspoon of vanilla bean paste)

2 tablespoons lemon juice

Shortcrust Pastry


1 1/4 cups plain flour

1/2 teaspoon baking powder


1/4 teaspoon salt

125g unsalted butter cold, cut into cubes


3 tablespoons water

Filling

125g unsalted butter
2 large eggs
1/2 cup sugar
2 tablespoons plain flour

You will need one 10-inch tart pan with removable bottom

1. On the day of the quince preparation, preheat to 160 degrees celcius (I have a gas oven so I set to 180 degrees and cooking time was a little longer).
2. Bring the water and sugar to a boil over medium heat in a heavy pot. Once the sugar has dissolved, add the quince, vanilla, and lemon juice and return the syrup to a boil. Put a lid on the pot and cook in the oven and check after 1 1/2 hrs.  The quinces should be tender and have turned red. If the quinces are not tender, bake for up to 2 hours longer, testing once every 30 minutes. Be very gentle and turn carefully so as not to break them up. Cool the quinces in the syrup and refrigerate until needed.
3. For the pastry, combine the dry ingredients in a food processor. Add the butter and pulse until the mix looks sandy. Add the water (a bit at a time) and pulse until the dough forms together (only just). Remove and form the dough into a flat disk and wrap it in plastic. Refrigerate for at least 1 hour, or up to 2 days.
4. When you are ready to prepare the tart, preheat to 180 degrees (for my gas oven about 190 degrees).
5. Remove the dough from the fridge and place it on a floured work surface. Flour and gently roll the dough to a 12-inch disk (big enough to fit in your pan). Transfer carefully to your pan and press gently into the sides (if like me you end up with a tear or translucent area, just patch with any leftover pieces – try to make it look as even as possible though!) Chill the pastry crust while preparing the filling.
6. For the brown butter filling, melt the butter in a small saucepan over medium heat. Cook until the butter begins to become foamy and turns a light brown color. Remove from the heat and cool slightly. In a bowl, whisk the eggs to break them up, then whisk in the sugar. Sift over and whisk in the flour, followed by the butter.
7. Arrange the wedges of quince on the tart crust, close together and concentric. Fill in the center with more wedges. Pour the brown butter filling over the quince in the crust. Bake the tart for about 40 minutes, or until the pastry is baked through and the filling is puffed and well colored.
8. Cool and serve at room temperature (dusted with icing sugar for the fancy touch) with a good dollop of double cream or creme fraiche.  Refrigerate leftovers if you have any!

P.S – I ended up with about 300ml or so of delicious syrup and could not bring myself to throw it out.  It would be amazing over vanilla icecream, perhaps a different kind of champagne cocktail or a glaze for the upcoming Christmas ham??