What you’ll need
1 x quantity sweet pastry
6 tablespoons butter, softened
½ cup caster sugar
¾ cup almond meal
4 quinces, poached
1 tablespoon The Healthy Baker Plain Flour
1 teaspoon vanilla extract
1 egg, lightly beaten
For the poached quinces
1 litre water
1 cup sugar
2 teaspoons vanilla paste
1 lemon zest and juice
1kg (about 3-4) quinces
to serve double cream or custard
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.
Meanwhile, peel and quarter the quinces.
Place these in the saucepan, cover with a layer of baking paper and then the saucepan’s lid (or a tight layer of foil).
Place this in the oven for 4-6 hours or until the quinces have turned a deep ruby red colour.
Preheat the oven to 180°C and lightly dust a work surface with flour.
Gently roll out your chilled pastry dough until you have a large, oval round.
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.
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.
Brush with the beaten egg and bake for 30 minutes or until the pastry is golden. Serve warm with double cream or custard.
