Prep 20 mins
Cooking 30 mins
Serves 6
Allow 4-6 hours of prep time for quinces
A frangipane tart is not only delicious but versatile. Swap out the quinces with your favourite seasonal fruit.
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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