Autumn Recipes
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Quince & cardamom-vanilla tart


For the sweet pastry

200 gr. plain white flour

100 gr. butter

80 gr. sugar

1 beaten egg

A pinch of salt

For the filling

3 quinces (or pears if you can’t find quince)

100 ml. cream

2 tbs. plain white flour

3 eggs, beaten

100 gr. sugar

3 tbs. honey

1 vanilla pod

8 cardamom pods, seeded


Begin by making and blind baking the sweet pastry, the recipe of which is set out here.

For the filling

If you are using quince they first need to be peeled, cored, thinly sliced and then softened in boiling water for around 40 minutes. If you are using pears you do not need to boil them first.

Gently heat the milk, vanilla pod,  cardamom seeds and honey together on the hob for five minutes allowing the vanilla and cardamom to infuse with the cream. Take off the hob and leave to cool until it no longer scalds. Whisk the eggs, flour,  and sugar together in a bowl. When the cream has cooled add the eggy mixture together with the cream and pour into the tart. Over lap the thinly sliced quince (or pears) on the top of the custard beginning from the outside and working your way in. Place in a pre-heated oven on 180 degrees centigrade for 15 minutes. After that time turn the oven down to 150 and bake for a further 15 minutes. Leave it to rest for ten minutes before taking out of the form. Tastes delicious with soured cream.

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