Nigel Slater Quince Tarts are made with quinces, sugar, water, lemon, milk, vanilla extract, egg yolks, cornflour, and puff pastry. This delicious dessert recipe creates a rich, custard-filled tart topped with tender poached quinces. It takes about 1 hour and 30 minutes to prepare and serves up to 6 people.
Ingredients Needed:
For The Quinces:
- 100g Sugar
- 1.5 Liters Water
- 3 Quinces
- 1 Lemon
For The Pastry Cream:
- 325ml Milk
- 1 Tsp Vanilla Extract
- 50g Caster Sugar
- 4 Egg Yolks
- 2 Tbsp Cornflour
For The Tarts:
- 320g Puff Pastry
- Beaten Egg (For Brushing)
How To Make Nigel Slater Quince Tart:
- Prepare the quinces: Bring sugar and water to a boil to make a syrup. Peel, core, and halve the quinces, rubbing them with lemon to prevent browning. Simmer the quinces in the syrup for 25-40 minutes until tender. Let them cool in the syrup.
- Make the pastry cream: Heat the milk until almost boiling, then stir in vanilla. In a bowl, whisk together the caster sugar, egg yolks, and cornflour. Gradually pour the hot milk into the egg mixture while whisking. Transfer the mixture back to the pan and cook over low heat until thickened. Cool and refrigerate.
- Prepare the puff pastry: Roll out the puff pastry to 35×22 cm and cut 6 discs using a 12cm pastry cutter. Score the center of each disc with a smaller cutter (8cm), then chill for 30 minutes.
- Bake the pastry: Preheat the oven to 200°C and place a baking sheet inside. Bake the pastry discs for 12 minutes. Press down the center to create a hollow for the filling.
- Assemble the tarts: Fill each tart with 2 tablespoons of pastry cream and top with sliced quinces. Brush the edges with beaten egg and bake for 10-15 minutes until golden.
- Glaze the tarts: Reduce the reserved quince syrup by boiling until thick. Brush the tarts with the thickened syrup and let them cool.
Recipe Tips
- Choose ripe quinces: Quinces should be firm but aromatic for the best flavor.
- Cook the quinces slowly: Simmer the quinces until fully tender to ensure the best texture.
- Cool the pastry cream thoroughly: Let the custard cool completely before filling the tarts, preventing a soggy pastry.
- Score the pastry carefully: When scoring the center of the puff pastry, don’t cut through, allowing the edges to rise.
- Brush with egg for shine: Brushing the pastry with beaten egg gives it a beautiful, golden finish.
How To Store Leftovers
Place leftover tarts in an airtight container and refrigerate for up to 3 days.
You can freeze the baked tarts for up to 1 month. Thaw them in the fridge overnight and reheat them in a low oven.
Nutrition Facts
- Calories: 350
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Sugar: 28g
- Protein: 6g
- Fiber: 3g
- Sodium: 120mg
Try More Nigel Slater Recipes:
- Nigel Slater Banana Muffins
- Nigel Slater Chocolate Brownies
- Nigel Slater Banana Loaf
- Nigel Slater Plum Crumble
Nigel Slater Quince Tart
Description
Nigel Slater Quince Tarts are made with quinces, sugar, water, lemon, milk, vanilla extract, egg yolks, cornflour, and puff pastry. This delicious dessert recipe creates a rich, custard-filled tart topped with tender poached quinces. It takes about 1 hour and 30 minutes to prepare and serves up to 6 people.
Ingredients
For The Quinces:
For The Pastry Cream:
For The Tarts:
Instructions
- Prepare the quinces: Bring sugar and water to a boil to make a syrup. Peel, core, and halve the quinces, rubbing them with lemon to prevent browning. Simmer the quinces in the syrup for 25-40 minutes until tender. Let them cool in the syrup.
- Make the pastry cream: Heat the milk until almost boiling, then stir in vanilla. In a bowl, whisk together the caster sugar, egg yolks, and cornflour. Gradually pour the hot milk into the egg mixture while whisking. Transfer the mixture back to the pan and cook over low heat until thickened. Cool and refrigerate.
- Prepare the puff pastry: Roll out the puff pastry to 35×22 cm and cut 6 discs using a 12cm pastry cutter. Score the center of each disc with a smaller cutter (8cm), then chill for 30 minutes.
- Bake the pastry: Preheat the oven to 200°C and place a baking sheet inside. Bake the pastry discs for 12 minutes. Press down the center to create a hollow for the filling.
- Assemble the tarts: Fill each tart with 2 tablespoons of pastry cream and top with sliced quinces. Brush the edges with beaten egg and bake for 10-15 minutes until golden.
- Glaze the tarts: Reduce the reserved quince syrup by boiling until thick. Brush the tarts with the thickened syrup and let them cool.
Notes
- Choose ripe quinces: Quinces should be firm but aromatic for the best flavor.
- Cook the quinces slowly: Simmer the quinces until fully tender to ensure the best texture.
- Cool the pastry cream thoroughly: Let the custard cool completely before filling the tarts, preventing a soggy pastry.
- Score the pastry carefully: When scoring the center of the puff pastry, don’t cut through, allowing the edges to rise.
- Brush with egg for shine: Brushing the pastry with beaten egg gives it a beautiful, golden finish.
Nigel Slater Quince Tart