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What you’ll need

pastry

1 x quantity sweet pastry

butter

6 tablespoons butter, softened

caster sugar

½ cup caster sugar

almond meal

¾ cup almond meal

quinces

4 quinces, poached

flour

1 tablespoon The Healthy Baker Plain Flour

vanilla extract

1 teaspoon vanilla extract

eggs beaten

1 egg, lightly beaten

For the poached quinces

water

1 litre water

sugar

1 cup sugar

vanilla paste

2 teaspoons vanilla paste

lemon

1 lemon zest and juice

quinces

1kg (about 3-4) quinces

pouring cream

to serve double cream or custard

1

Preheat oven to 120°C. Combine the water, sugar, vanilla and lemon in a large, oven-proof saucepan, stir well and bring to a gentle simmer.

2

Meanwhile, peel and quarter the quinces.

3

Place these in the saucepan, cover with a layer of baking paper and then the saucepan’s lid (or a tight layer of foil).

4

Place this in the oven for 4-6 hours or until the quinces have turned a deep ruby red colour.

5

Preheat the oven to 180°C and lightly dust a work surface with flour.

6

Gently roll out your chilled pastry dough until you have a large, oval round.

7

To make the frangipane mixture, cream the butter and sugar together until pale and fluffy then fold in the almond meal, flour, vanilla and eggs and mix until smooth.

8

Spread with the frangipane mixture, leaving a 5cm (or so) border. Top with the quinces then fold the pastry over to create a nice neat seal.

9

Brush with the beaten egg and bake for 30 minutes or until the pastry is golden. Serve warm with double cream or custard.