Quince Apple Tart

May 3, 2015 In Recipes

Quince Apple Tart

Quince Apple Tart
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A great dessert for Autumn. The base is easy to make; it uses olive oil instead of butter, so the tart is suitable for Vegans. Olive oil pastry is delicate and easily adaptable to other recipes and flavours.
Servings Prep Time
1 1 hour
Servings Prep Time
1 1 hour
Quince Apple Tart
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A great dessert for Autumn. The base is easy to make; it uses olive oil instead of butter, so the tart is suitable for Vegans. Olive oil pastry is delicate and easily adaptable to other recipes and flavours.
Servings Prep Time
1 1 hour
Servings Prep Time
1 1 hour
Ingredients
  • 1 cup plain flour*
  • 1⁄2 cups quinoa flour or plain
  • 1⁄4 cups Ground Almonds
  • 2 tbsp raw sugar
  • 1⁄4 cup fruity olive oil
  • 1⁄2 tsp ground cinnamon
  • 1⁄4 cup cold water maybe a little more
  • 1 small lemon
  • 2 Quince
  • 2 large apples
  • 1⁄4 cups agave syrup or honey
Servings:
Instructions
  1. Place the flours into a bowl with the cinnamon and almond. Mix in the olive oil until the mixture resembles large breadcrumbs. Add the water, and combine so that the pastry comes away from the bowl and can be formed into a ball. (don't over mix at this stage). Form the ball tightly with your hands, then cover in a small bowl and set aside in the fridge for an hour or so. Scrub the quince to remove the fuzzy coating, then slice into quarters. Remove the core, then slice thinly. Place into a large pot with the juice of the lemon and a tiny pinch of salt. Add just enough water to cover the base of the pan (use a heavy pot). Cook slowly, stirring occasionally, for about 45 minutes until the quince is soft and starting to turn pink. Slice the apples thinly and add to the quince when it is cooked. (apples cook much faster than quince, so they don't need pre-cooking). Heat the oven to 180°C. Remove the pastry from the fridge and roll out on a lightly floured surface. (gluten free flour is easiest to handle) Line a pie dish with the pastry (you don't have to be too careful here, as the pastry can easily be joined and pressed into place. Prick the pastry with a fork and bake for 10 minutes, until it is just starting to smell good. (don't let it brown). Remove from the oven and pile the fruit mixture in, spreading it to the sides. Drizzle over the Agave syrup or Honey, and a little extra ground almond, if you like. Bake until the fruit is bubbling and looking cooked. If the pastry seems to be cooking too fast, cover with tinfoil and turn down the heat. This tart is best served slightly warm or at room temperature, but not straight from the oven. Delicious with coconut cream or greek yoghurt  and a sprinkle of cinnamon.
Recipe Notes

Quinoa flour lends a nice nutty taste to the pastry, and also adds protein and fiber. If you don't have any, just use plain flour. Any leftover pastry can be frozen, or used to make smaller tarts in muffin tins. Fruits such as plums or peaches don't need to be pre-cooked, just slice them and arrange into the pastry.

Share this Recipe